Cook

KOPIKINA INDONESIA; Jakarta Timur; On-site; IDR 44,640,000 - 72,540,000; Full time

Job summary

KOPIKINA INDONESIA is seeking an energetic cook for our Jakarta Timur kitchen. You will prepare ingredients, follow recipes, and cook a range of menu items while ensuring quality and plating standards.

Responsibilities include maintaining cleanliness, adhering to safety standards, and collaborating with the kitchen team to deliver timely meals in a cafe setting.

Qualifications

• Must have hands-on cooking experience in café or restaurant settings.
• Knowledge of hygiene and food safety standards (HACCP is a plus).
• Able to maintain clean work areas and kitchen equipment.
• Disciplined, punctual and able to follow schedules.
• Strong communication and teamwork abilities.

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

Teamwork

Discipline

Education

High school or vocational culinary education

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.

Qualifications

High school or vocational school graduate in Culinary Arts or equivalent.

Must have 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.