Demi Chef (New Outlets)

KOPIKINA INDONESIA; Jakarta Timur; On-site; IDR 78,120,000 - 122,760,000; Full time

Job summary

KOPIKINA INDONESIA is seeking a Cook or Demi Chef to prepare and present dishes in the assigned section according to recipes and presentation standards.

You will ensure safe storage, help develop daily specials, monitor stock, keep a clean station, and train junior kitchen staff while supporting other sections during busy periods.

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 café 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.

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

Cook / Demi Chef experience

Education

Culinary Arts training (SMK Tata Boga)

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 café 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.