Demi Chef

KOPIKINA INDONESIA; Jakarta Timur; On-site; IDR 60,000,000 - 120,000,000; Full time

Job summary

KOPIKINA INDONESIA in Jakarta is seeking a skilled Cook/Demi Chef to prepare and present dishes according to recipes and plating standards. You will work under the guidance of the Head Chef and contribute to daily specials and menu development.

The role requires 1–3 years of kitchen experience, strong food safety knowledge, the ability to supervise junior staff, and resilience to work busy shifts, weekends, and peak hours in a fast-paced dining environment.

Qualifications

• Vocational training in Culinary Arts or equivalent kitchen experience.
• 1–3 years’ experience as a Cook or Demi Chef in a restaurant or cafe setting.
• Solid technique relevant to the assigned section (grill, sauce, sauté, pastry, etc.).
• Knowledge of food safety and hygiene standards (HACCP or basic food handling).
• Able to supervise and coach junior kitchen staff.

Responsibilities

• Prepare and present dishes for the assigned section according to recipes and presentation standards.
• Ensure safe and hygienic storage and handling of all food items.
• Assist in developing new menu items or daily specials as requested.
• Monitor section stock levels and report shortages or overstock to the Chef de Partie or Head Chef.
• Keep the workstation clean, organized, and service-ready at all times.
• Follow all kitchen SOPs, food safety regulations, and health & safety standards.
• Train and supervise Cooks, Cook Helpers, and Stewards when required.
• Support other kitchen sections during busy periods to ensure smooth service.
• Report equipment malfunctions or maintenance issues to the Chef de Partie or Head Chef promptly.

Skills

Culinary skills

Team leadership

Communication

Attention to detail

Education

SMK Tata Boga or equivalent

Job description

Prepare and present dishes for the assigned section according to recipes and presentation standards.

Ensure safe and hygienic storage and handling of all food items.

Assist in developing new menu items or daily specials as requested.

Monitor section stock levels and report shortages or overstock to the Chef de Partie or Head Chef.

Keep the workstation clean, organized, and service-ready at all times.

Follow all kitchen SOPs, food safety regulations, and health & safety standards.

Train and supervise Cooks, Cook Helpers, and Stewards when required.

Support other kitchen sections during busy periods to ensure smooth service.

Report equipment malfunctions or maintenance issues to the Chef de Partie or Head Chef promptly.

Qualifications

Vocational training in Culinary Arts (SMK Tata Boga) or equivalent kitchen experience.

1–3 years’ experience as a Cook or Demi Chef in a restaurant or cafe setting.

Solid technique relevant to the assigned section (grill, sauce, sauté, pastry, etc.).

Knowledge of food safety and hygiene standards (HACCP or basic food handling).

Able to supervise and coach junior kitchen staff.

Detail-oriented, organized, and able to work under pressure.

Good communication and teamwork skills.

Available to work shifts, including weekends and peak hours.