Kitchen Staf

Dapur MJ; Bogor; On-site; IDR 33,480,000 - 60,264,000; Full time

Job summary

Dapur MJ in Bogor seeks a kitchen operator to manage menu, recipes, and quality standards in a busy kitchen. You will oversee food preparation, cooking, inventory, and hygiene to ensure consistency and high standards.

You will coordinate across kitchen lines to ensure on-time service for dine-in, take-away and online orders, manage FIFO stock, support packaging, and maintain cleanliness and sanitation throughout shifts.

Responsibilities

• Determine and maintain consistency of recipe standards, portions, and taste quality
• Ensure all dishes served are hygienic, high quality, and free from artificial flavoring (MSG)
• Ensure each dish is prepared and served on time according to queue and operational standards for various sales channels
• Prepare ingredients including washing, peeling, cutting, seasoning, and measuring raw materials before operational hours begin
• Organize and store raw materials and supplies in storage, refrigerators, or freezers using FIFO method to maintain freshness
• Assist with product packaging and portion arrangement as needed
• Process and cook raw food materials into ready-to-serve dishes according to instructions and recipe guidelines
• Actively coordinate across kitchen lines to ensure smooth order service flow from kitchen to customer
• Control daily raw material stock availability, plan purchasing needs, and reduce food waste
• Direct, guide, and evaluate the efficiency of all kitchen work processes
• Maintain cleanliness and hygiene of work stations, cooking tables, and all equipment used during and after operational hours
• Wash, dry, and organize all tableware and cooking equipment after use
• Perform routine sanitation of kitchen areas including floors, walls, and drainage channels
• Collect and dispose of garbage and kitchen waste regularly to maintain a clean environment and prevent pests

Job description

This role involves managing menu, recipes, and quality standards in a kitchen environment, with responsibilities spanning food preparation, cooking, inventory management, coordination across kitchen lines, and maintaining hygiene and sanitation standards.

Key responsibilities

Determine and maintain consistency of recipe standards, portions, and food taste quality

Ensure all dishes served are hygienic, high quality, and free from artificial flavoring (MSG)

Ensure each dish is processed and served on time according to queue and operational standards for various sales channels (dine-in, take-away, online orders)

Prepare ingredients including washing, peeling, cutting, seasoning, and measuring raw materials before operational hours begin

Organize and store raw materials and supplies in storage, refrigerators, or freezers using the First In, First Out (FIFO) method to maintain freshness and prevent spoilage

Assist with product packaging and portion arrangement as needed

Process and cook raw food materials into ready-to-serve dishes according to instructions and recipe guidelines

Actively coordinate across kitchen lines to ensure smooth order service flow from kitchen to customer

Control daily raw material stock availability, plan purchasing needs, and reduce food waste

Direct, guide, and evaluate the efficiency of all kitchen work processes

Maintain cleanliness and hygiene of work stations, cooking tables, and all equipment used during and after operational hours

Wash, dry, and organize all tableware and cooking equipment after use

Perform routine sanitation of kitchen physical areas including floors, washing area walls, and drainage channels

Collect and dispose of garbage and kitchen waste regularly to maintain a clean, odor-free work environment and prevent pest infestation