Pastry Cook for Fast-Paced Kitchen - Part-Time

Pengiklan Anonim

Kuta

On-site

IDR 44,640,000 - 66,960,000

Part time

14 days+

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Benefits offered by this job

Competitive pay and benefits
Flexible work arrangements
Employee wellbeing initiatives

Job summary

PT. AUTOGRILL SERVICES INDONESIA' in Kuta Bali is seeking an experienced Cook for a part-time role in a fast-paced hospitality environment. You will prepare high-quality meals, assist with menu planning, and ensure clean, compliant kitchen operations.

The ideal candidate has at least 1 year of cook experience, strong culinary skills, teamwork, and a passion for visually appealing dishes while upholding strict food safety standards.

Qualifications

  • Minimum 1 year of experience as a cook in hospitality or restaurant settings.
  • Knowledge of food preparation techniques, menu planning, and kitchen operations.
  • Ability to work efficiently in a fast-paced, high-pressure environment.
  • Excellent communication and teamwork skills.
  • Passion for creating delicious, visually appealing dishes.
  • Commitment to upholding high food safety and hygiene standards.

Responsibilities

  • Preparing a variety of pastry dishes to the highest standards of quality and presentation.
  • Assisting with menu planning and development.
  • Maintaining a clean and organized kitchen environment.
  • Adhering to all food safety and hygiene regulations.
  • Collaborating with the wider kitchen team to deliver an exceptional dining experience for our customers.

Skills

Pastry techniques
Food preparation
Teamwork
Communication

Job description

PT. AUTOGRILL SERVICES INDONESIA' in Kuta Bali is seeking an experienced Cook for a part-time role in a fast-paced hospitality environment. You will prepare high-quality meals, assist with menu planning, and ensure clean, compliant kitchen operations.

The ideal candidate has at least 1 year of cook experience, strong culinary skills, teamwork, and a passion for visually appealing dishes while upholding strict food safety standards.

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