Cook/Commis

KOPIKINA INDONESIA; Jawa Barat; On-site; IDR 50,220,000 - 72,540,000; Full time

Job summary

KOPIKINA INDONESIA is seeking an energetic cook to join our kitchen team. You will prepare ingredients, follow recipes, and cook a variety of menu items using baking, grilling, steaming, boiling, frying, or sautéing while ensuring quality and timely service.

The role requires attention to hygiene, cleanliness, and safe operation of kitchen equipment. You will collaborate with colleagues to maintain smooth daily operations in a café environment.

Qualifications

• 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.

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 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.

Skills

Cooking techniques

Food presentation

Team player

Education

High school or vocational school in Culinary Arts

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.

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.