Cook/Commis (New Outlets)

KOPIKINA INDONESIA; Jakarta Timur; On-site; IDR 33,480,000 - 66,960,000; Full time

Job summary

KOPIKINA INDONESIA is seeking a diligent cook to prepare ingredients, follow standardized recipes, and cook a variety of menu items using diverse methods. You will plate dishes to restaurant standards, operate ovens and grills safely, and maintain cleanliness and inventory.

Team collaboration and punctuality are essential for smooth daily operations. Ideal candidates hold a culinary education and have 1–2 years of café/restaurant experience, with strong hygiene and food safety knowledge.

Qualifications

• High school or vocational culinary education completed.
• Minimum 1–2 years experience as a cook in a cafe/restaurant.
• Knowledge of hygiene and food safety standards (HACCP is a plus).
• 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

Effective communication

Punctuality

Discipline

Education

Culinary education (high school or vocational)

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.