Demi Chef

Lokal Kreasi Indonesia; Surabaya ꦱꦸꦫꦧꦪ; On-site; IDR 66,960,000 - 100,440,000; Full time

Job summary

Lokal Kreasi Indonesia in Surabaya is seeking a Demi Chef (Cook 1) with at least 2 years of hands-on experience. You will contribute to Western, Italian, and Fusion dishes, uphold food hygiene, and help maintain quality standards.

The role requires strong leadership, team management, communication, and time management. You will mentor the kitchen team, manage stock and costs, and ensure operations align with SOPs. Proficiency in MS Office is a plus.

Qualifications

• At least 2 years of experience as Demi Chef (Cook 1)
• Experience with Western, Italian, and Fusion cuisines
• Strong knowledge of food hygiene and quality control
• Able to use MS Office (Word, Excel, PowerPoint)

Responsibilities

• Ensure kitchen operations run according to SOP
• Control stock of raw materials, food costs, and other costs related to the kitchen
• Ensure cleanliness and tidiness of the kitchen area, equipment, and supplies
• Ensure quality and quantity of raw materials and food products meet standards
• Provide training, coaching, and mentoring to the kitchen team
• Provide recommendations for performance appraisal of the kitchen team
• Participate in meetings related to the kitchen and prepare required reports

Skills

Leadership

Team management

Time management

MS Office

Tools

Microsoft Word

Microsoft Excel

PowerPoint

Job description

At least 2 years of experience as Demi Chef (Cook 1)

Experienced in Western food, Italian food, and Fushion food.

Understand food hygiene, quality control, food waste control, and other related

Good leadership, team management communication, and time management skills

Able to use Ms.Office (Word, Excel, PowerPoint)

Ensure kitchen operations run according to SOP

Control stock of raw materials, food costs, and other costs related to the kitchen

Ensure the cleanliness and tidiness of the area, equipment, and supplies in the kitchen

Ensure the quality and quantity of raw materials and food products are by standards

Provide training, coaching, and mentoring to the kitchen team

Provide recommendations for performance appraisal of the kitchen team

Participate in meetings related to the kitchen and prepare required report