Junior cook

CV. Lupine Rejo Sriboga; Provinsi Bali; Presencial; IDR 44.640.000 - 89.280.000; Jornada completa

Descripción de la vacante

Lupine in Bali seeks a Junior Line Cook to support Garde Manger and Hot Station, preparing items per schedule and menu while upholding high standards of hygiene and presentation.

You will work closely with the senior chef, maintain clean workstations, manage time efficiently, and be ready for weekends/public holidays. SMA education and at least 1 year cooking experience are preferred, with stamina to stand 8 hours and lift 10 kg.

Formación

• Minimum education SMA or equivalent; or minimum 1 year of cooking experience
• Minimum age 21 years
• Basic knowledge of food safety procedures
• Able to stand for a minimum of 8 hours per day
• Able to lift items with a minimum weight of 10 kg
• Honest, dedicated, loyal and disciplined
• Willing to work hard, quickly, and accurately and able to accept criticism
• Willing to work as a team in a high-paced and high-pressure environment
• Able to manage time well
• Able to work on weekends and public holidays

Responsabilidades

• Prepare food items based on the respective schedule and menu
• Prepare food items ahead of time, either needed for the day or for the days ahead
• Clean, cut, cook, and serve food items as specified by the senior chef in terms of taste, temperature, and visual appeal
• Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage in a diligent and organised manner
• Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to the senior chef
• Maintain a clean and sanitary work station at all times
• Follow the restaurant's standard policies and procedures
• Keep high standards of restaurant hygiene, personal hygiene, products, uniform and overall camaraderie
• Organize the kitchen station with all the required equipment and select various vegetables from vendors required for the day
• Clean and season meats, ensure all ingredients are fresh, wash, chop, shred, and grate ingredients as requested by the Head Chef

Conocimientos

Food safety

Teamwork

Stamina

Educación

SMA or equivalent

Descripción del empleo

Junior Line Cook position at Lupine, consisting of 2 stations: Garde Manger and Hot Station (Fry, Grill, Stove). You will prepare food items based on the respective schedule and menu, maintaining high standards of food safety, hygiene, and presentation.

Key responsibilities

Prepare food items based on the respective schedule and menu

Prepare food items ahead of time, either needed for the day or for the days ahead

Clean, cut, cook, and serve food items as specified by the senior chef in terms of taste, temperature, and visual appeal

Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage in a diligent and organised manner

Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to the senior chef

Maintain a clean and sanitary work station at all times

Follow the restaurant's standard policies and procedures

Keep high standards of restaurant hygiene, personal hygiene, products, uniform and overall camaraderie

Organize the kitchen station with all the required equipment and select various vegetables from vendors required for the day

Clean and season meats, ensure all ingredients are fresh, wash, chop, shred, and grate ingredients as requested by the Head Chef

About you

Minimum education: SMA or equivalent, or minimum 1 year of experience in cooking (preferably)

Minimum age: 21 years

Basic knowledge of food safety procedures

Able to stand for a minimum of 8 hours per day

Able to lift items with a minimum weight of 10 kg

Honest, dedicated, loyal and disciplined

Willing to work hard, quickly, and accurately and able to accept criticism

Willing to work as a team in a high-paced and high-pressure environment

Able to manage time well

Able to work on weekends and public holidays