Authentic Cuisine Cook — Elevate Dishes & Kitchen Team

Step forward lombok; Lombok; On-site; IDR 48,000,000 - 72,000,000; Full time

Job summary

Stepforward Lombok is seeking a skilled Cook to join our client Restoran in Central Lombok, West Nusa Tenggara. You will prepare high-quality meals reflecting our commitment to excellence and authentic cuisine in a dynamic kitchen environment.

Responsibilities include cooking to recipes, maintaining food safety, managing inventory, and collaborating with staff to ensure timely service while respecting dietary requirements and guest preferences.

Qualifications

• Proven experience working as a Cook in a professional kitchen environment.
• Strong knowledge of food preparation techniques, cooking methods and kitchen safety practices.
• Ability to work efficiently under pressure while maintaining high quality.
• Attention to detail and strong portion control and presentation.

Responsibilities

• Prepare and cook meals according to established recipes and portion sizes.
• Maintain high standards of food safety, hygiene and kitchen cleanliness.
• Manage inventory and report stock levels to kitchen management.
• Coordinate with kitchen staff to ensure timely meal preparation and service.
• Follow dietary requirements and guest requests with accuracy.
• Assist with menu planning and suggest innovative dishes.
• Operate kitchen equipment safely and maintain it in good condition.
• Assist with prep tasks such as chopping, marinating and portioning ingredients.
• Support the kitchen team during peak service periods.

Skills

Cook

Food safety

Kitchen teamwork

Time management

Communication

Education

Culinary qualifications/certifications

Job description

Stepforward Lombok is seeking a skilled Cook to join our client Restoran in Central Lombok, West Nusa Tenggara. You will prepare high-quality meals reflecting our commitment to excellence and authentic cuisine in a dynamic kitchen environment.

Responsibilities include cooking to recipes, maintaining food safety, managing inventory, and collaborating with staff to ensure timely service while respecting dietary requirements and guest preferences.