Cook

KOPIKINA INDONESIA; Jakarta Pusat; On-site; IDR 44,640,000 - 66,960,000; Full time

Job summary

KOPIKINA INDONESIA is seeking a cook to join our kitchen team in Jakarta. You will prepare ingredients, follow recipes, and cook various menu items using diverse methods to ensure quality and timely service.

You will maintain cleanliness, safety, and proper workstation setup, while collaborating with staff to deliver consistent dishes. Minimum 1–2 years’ experience and HACCP knowledge are preferred.

Qualifications

• High school or vocational school in Culinary Arts or equivalent.
• Minimum 1–2 years of experience as a cook in a café or restaurant.
• Skilled in cooking techniques and food presentation.
• Knowledge of hygiene and food safety standards (HACCP is a plus).
• Experienced in maintaining cleanliness of work area and kitchen equipment.
• Able to work well in a team and communicate effectively.
• Disciplined, punctual, and adheres to work schedules.

Responsibilities

• Prepare and process ingredients to ensure freshness, quality, and readiness for daily operations.
• Follow standardized recipes accurately, including measuring, weighing, mixing, and portioning ingredients.
• Cook various menu items using methods such as baking, grilling, steaming, boiling, frying, or sautéing.
• Ensure proper presentation by plating, garnishing, and arranging dishes according to restaurant standards.
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other cooking tools.
• Set up and organize workstations with required ingredients, utensils, and equipment before service.
• Monitor and maintain station inventory levels; report shortages or quality issues to the supervisor.
• Check the quality, freshness, and suitability of ingredients before use and during preparation.
• Maintain cleanliness and sanitation of work areas, equipment, and utensils at all times.
• Comply with food safety, hygiene, and sanitation standards consistently throughout operations.
• Execute opening and closing kitchen procedures according to operational standards.
• Work collaboratively with kitchen team members to ensure smooth and timely food production.

Skills

Cooking techniques

Food presentation

Hygiene & food safety

Teamwork

Punctuality

Communication

Education

High school or vocational school in Culinary Arts or equivalent

Job description

Prepare and process ingredients to ensure freshness, quality, and readiness for daily operations.

Follow standardized recipes accurately, including measuring, weighing, mixing, and portioning ingredients.

Cook various menu items using appropriate methods such as baking, grilling, steaming, boiling, frying, or sautéing.

Ensure proper presentation by plating, garnishing, and arranging dishes according to restaurant standards.

Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other cooking tools.

Set up and organize workstations with required ingredients, utensils, and equipment before service.

Monitor and maintain station inventory levels; report shortages or quality issues to the supervisor.

Check the quality, freshness, and suitability of ingredients before use and during preparation.

Maintain cleanliness and sanitation of work areas, equipment, and utensils at all times.

Comply with food safety, hygiene, and sanitation standards consistently throughout operations.

Execute opening and closing kitchen procedures according to operational standards.

Work collaboratively with kitchen team members to ensure smooth and timely food production.

High school or vocational school graduate in Culinary Arts or equivalent. Minimum 1–2 years of experience as a cook in a café or restaurant.

Skilled in cooking techniques and food presentation.

Knowledge of hygiene and food safety standards (HACCP is a plus).

Experienced in maintaining cleanliness of work area and kitchen equipment.

Able to work well in a team and communicate effectively.

Disciplined, punctual, and adheres to work schedules.