Internal Chef

PT. Mata Segar Jiwa Segar; Jakarta Timur; On-site; IDR 50,220,000 - 78,120,000; Full time

Job summary

PT. Mata Segar Jiwa Segar is seeking an experienced line cook to oversee hot food preparation, cooking, and plating to our standardized recipes and presentation guidelines.

You will manage high-volume service during peak hours, ensuring tickets stay on time, portions are accurate, and quality remains consistent. You will also forecast inventory needs and rotate stock using FIFO to minimize waste and costs.

Qualifications

• Oversee hot food preparation and plating to standard recipes.
• Maintain portion accuracy and high quality during service.
• Forecast inventory needs and generate requisitions for proteins, produce and dry goods.
• Rotate stock using FIFO to minimize spoilage and food cost variance.
• Enforce food safety and occupational health protocols.
• Ensure kitchen equipment is clean, safe and operational; report issues.

Responsibilities

• Oversee and execute the preparation, cooking, and plating of all hot food items in strict compliance with standardized company recipes and presentation guidelines.
• Manage high-volume service during operational peak hours while maintaining ticket times, portion accuracy, and quality consistency.
• Assist in forecasting inventory needs and generating requisition orders for raw proteins, produce, and dry goods.
• Conduct daily section stock rotation following FIFO standards; minimize food spoilage and control overall food cost variance.
• Enforce mandatory Food Safety and occupational health and safety protocols across the hot line.
• Ensure all equipment is maintained in clean, fully operational, and safe condition; report maintenance issues promptly.

Job description

Oversee and execute the preparation, cooking, and plating of all hot food items in strict compliance with standardized company recipes and presentation guidelines.

Manage high-volume service during operational peak hours while maintaining ticket times, portion accuracy, and quality consistency.

ssist in forecasting inventory needs and generating requisition orders for raw proteins, produce, and dry goods.

Conduct daily section stock rotation following FIFO (First In, First Out) standards; minimize food spoilage and control overall food cost variance.

Enforce mandatory Food Safety, and occupational health and safety protocols across the hot line.

Ensure all equipment (burners, ovens, fryers, exhaust hoods) is maintained in clean, fully operational, and safe condition; report maintenance issues promptly.