Cook Helper / Steward

Tiga Kawan Kopitiam; Tangerang; On-site; IDR 33,480,000 - 55,800,000; Full time

Job summary

Tiga Kawan Kopitiam is seeking a Cook Helper / Steward to support the Kitchen Department under the Head Cook and Supervisors. You will handle equipment stewardship, cleaning, waste management, and basic food preparation tasks to maintain daily kitchen operations.

The role requires strict hygiene, adherence to SOPs, and punctual attendance. Training and evaluations will be provided to ensure high standards in a fast-paced environment.

Qualifications

• Maintain personal cleanliness before and during work.
• Arrive on time according to work schedule.
• Follow food safety procedures and SOPs.
• Wear appropriate kitchen attire and PPE per SOP.

Responsibilities

• Prepare kitchen for opening; ensure areas and tools are clean and ready.
• Wash and sanitise dining and cooking equipment.
• Separate soiled equipment and maintain hygiene across stations.
• Assist with food preparation and mise en place as directed.
• Maintain kitchen cleanliness during operations; manage spills and waste.
• Assist with ingredient storage, FIFO/FEFO, and stock checks.
• Support stock control and liaise with suppliers for deliveries.
• Ensure equipment availability during service and assist with closing procedures.
• Complete daily reports such as opening/closing checklists and waste reports.

Skills

Punctuality

Hygiene

Food safety

Gloves usage

Job description

Cook Helper / Steward at Tiga Kawan Kopitiam, Food & Beverage – Kitchen Department. The role supports kitchen operations under the direction of Head Cook, Senior Cook, Supervisor & Store Manager, with responsibilities spanning equipment stewardship, food preparation assistance, kitchen sanitation, waste management, and operational support during service.

Key responsibilities

Prepare kitchen for opening: arrive on time, attend briefings, ensure all work areas, equipment, and cooking tools are clean and ready for use

Wash and sanitise all dining and cooking equipment including plates, bowls, glasses, cutlery, pans, woks, strainers, knives, cutting boards, and trays according to SOP

Separate soiled equipment by type and contamination level, remove food residue, wash, rinse, sanitise, dry hygienically, and store in designated locations

Assist with food preparation: wash vegetables and ingredients according to food safety procedures, peel, cut, and prepare items as directed, weigh ingredients to recipe standards, and prepare mise en place

Maintain kitchen cleanliness during operations: clean work surfaces after use, sweep floors regularly, immediately clean spills of water, oil, or food, clean sinks and drainage areas, and clean storage racks

Manage waste and disposal: collect kitchen waste regularly, separate by category, keep bins covered, replace bags before overflow, transport to designated disposal areas, and maintain grease trap cleanliness

Assist with ingredient storage: arrange raw materials in storage areas, apply FIFO (First In, First Out) and FEFO (First Expired, First Out) systems, ensure items are stored by category, check date labels, separate raw and ready-to-eat foods, and report damaged or expired items

Support stock control: assist with daily stock counts, record material withdrawals on Stock Cards, report low supplies, receive and arrange supplier deliveries, and report stock discrepancies

Minimise waste and breakage: use cleaning supplies and water efficiently, report damaged food or equipment, record all breakages, handle equipment carefully, and safely separate broken glass and sharp objects

Prioritise equipment availability during service: focus on washing items needed immediately, ensure plates, bowls, and cooking equipment do not run out, assist with retrieving tools and ingredients, maintain organised washing areas, and communicate actively with kitchen team

Complete closing procedures: ensure all soiled equipment is washed, all items are stored, wash all work areas and floors, empty and clean bins, clean and store cleaning equipment, assist with ingredient storage, take timestamped photos of stewarding area after closing, and hand over to next shift

Complete daily reports: Opening & Closing Checklist, Daily Cleaning Checklist, Breakage Report, Stock Card, Daily Waste Report, and Shift Handover Report, verified by Head Cook or Kitchen PIC

About you

Maintain personal cleanliness before and during work

Wear kitchen uniform, apron, hairnet, and protective equipment according to SOP

Wash hands before handling food and after handling soiled equipment

Use gloves as required for ingredient handling

Do not use soiled equipment for food preparation

Separate equipment for raw and cooked foods

Use cleaning chemicals according to instructions and never mix them arbitrarily

Store cleaning chemicals away from food and raw materials

Report health conditions that may affect food safety

Comply with all food safety and sanitation standards

Arrive on time according to work schedule

Follow all SOP and Tiga Kawan Kopitiam regulations

Do not leave work area without permission or coordination

Do not use personal mobile phone excessively during operations

Do not use restaurant materials or ingredients for personal use without permission

Follow instructions from Head Cook and Senior Cook

Attend briefings, training, and regular evaluations

Be willing to assist kitchen operational needs according to ability and direction

About us

Tiga Kawan Kopitiam is a restaurant operation with a Food & Beverage – Kitchen Department focused on maintaining high standards of food safety, sanitation, equipment management, and operational efficiency.