Cook

Cook

A high-volume, premium French dining establishment celebrated for its vibrant atmosphere and exceptional culinary execution. We are looking for an energetic, highly organised second-in-command to bridge culinary strategy and daily kitchen execution.

Key responsibilities

• Operational execution: Oversee daily food preparation and assigned kitchen duties to ensure all work meets the restaurant’s standards and quality requirements.
• Daily task management: Follow and implement instructions and recommendations from immediate superiors to ensure daily kitchen tasks are completed efficiently and according to established standards.
• Team coordinator: Coordinate daily tasks and kitchen activities with the Junior Sous Chef to ensure smooth and efficient operations.
• Team supervision: Supervise and provide guidance to 2nd Cooks and 3rd Cooks, ensuring that assigned duties are completed properly and according to kitchen standards.
• Production & quality control: Estimate daily production requirements and monitor the quality of raw and cooked food products to ensure consistency and compliance with established standards.

The profile

• High school or, formal culinary training or associate degree in culinary arts preferred.
• Minimum 2-4 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.
• Ability to communicate clearly with managers, kitchen and dining room employees.
• Safe Food Handling Certification.
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs.
• Hard work, loyalty, understand to maintain the food cost.

What we offer

• Highly competitive salary, negotiable on contract status.
• Performance bonuses and service charge distribution.
• BPJS healthcare, duty meals and uniform.
• A clear pathway to an Executive Chef role.