Demi Chef

Deli Canggu; Provinsi Bali; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

Sebuah restoran di Canggu, Bali mencari Demi Chef untuk bergabung dengan tim mereka. Tanggung jawab termasuk persiapan makanan, menjaga kebersihan dapur, dan mendukung koki senior. Kualifikasi yang dibutuhkan meliputi keterampilan memasak dasar, perhatian terhadap detail, dan kemampuan bekerja dalam tim. Gaji berkisar antara Rp4,000,000 - Rp6,000,000 per bulan.

Qualifications

• Dasar memasak dan keterampilan persiapan.
• Perhatian yang kuat terhadap detail.
• Kemampuan berkomunikasi yang baik.

Responsibilities

• Memasak bahan makanan, mencuci, memotong, dan membumbui.
• Memastikan kebersihan tempat kerja dan standar higienis.
• Mengawasi persediaan dan pengiriman bahan makanan.

Skills

Basic cooking and preparation skills

Strong attention to detail

Good communication skills

Ability to work effectively in a team

Knowledge of food safety and hygiene standards

Physical stamina

Job description

Deli Canggu sedang membuka lowongan untuk posisi Penuh waktu Demi Chef di Canggu, Bali. Lamar sekarang untuk menjadi bagian dari tim kami.

Persyaratan untuk peran ini:

• Beroperasi pada hari-hari berikut:
  • Senin pagi
  • Senin siang
  • Selasa pagi
  • Selasa siang
  • Rabu pagi
  • Rabu siang
  • Kamis pagi
  • Kamis siang
  • Jumat pagi
  • Jumat siang
  • Sabtu pagi
  • Sabtu siang
  • Minggu pagi
  • Minggu siang
• Gaji yang diinginkan: Rp4,000,000 - Rp6,000,000 per bulan

Key Responsibilities

• Food Preparation: Washing, chopping, cutting, and seasoning ingredients like vegetables, meats, and fish.

• Kitchen Maintenance: Ensuring workstation cleanliness, adhering to hygiene standards, and proper disposal of expired food.

• Inventory Management: Tracking supplies, checking stock levels, overseeing deliveries, and ensuring proper storage of ingredients in refrigerators and freezers.

• Supporting Senior Chefs: Assisting with basic cooking tasks, preparing sauces and simple dishes, and following directions from the head and sous chefs.

• Learning & Skill Development: Observing and learning basic cooking techniques such as grilling, frying, and sautéing under supervision.

• Portion Control: Ensuring that food portions are accurately measured according to recipes and guidelines.

• Team Collaboration: Working with other kitchen staff to ensure timely food delivery and a harmonious working environment.

Essential Skills

• Basic cooking and preparation skills.

• Strong attention to detail.

• Good communication skills.

• Ability to work effectively in a team.

• Knowledge of food safety and hygiene standards.

• Physical stamina and the ability to work in a fast-paced environment.