Koki Kepala Bagian Dapur Restoran

Introduction

We are looking for an experienced Koki Kepala Bagian Dapur Restoran to lead the culinary team of our bustling restaurant. This senior kitchen position is responsible for overseeing daily food preparation, menu development, and ensuring that every dish meets the high standards of Indonesian cuisine that our guests have come to expect. The role is full‑time, Monday through Saturday, with working hours from 08:00 to 17:00.

Responsibilities

• Supervise and coordinate the activities of kitchen staff, including line cooks, prep chefs, and dishwashers, to maintain a smooth workflow during service.
• Plan, test, and refine traditional Indonesian recipes, ensuring authentic flavors while incorporating modern presentation techniques.
• Operate and manage wok stations, controlling heat, timing, and seasoning to produce consistently high‑quality stir‑fried dishes.
• Maintain comprehensive knowledge of fundamental spice blends and seasoning profiles, adjusting them to suit seasonal ingredients and menu changes.
• Control inventory levels, conduct regular stock audits, and place orders for fresh produce, meats, and pantry items to avoid waste and ensure cost efficiency.
• Enforce strict food safety and hygiene standards in accordance with local health regulations, performing regular kitchen inspections and staff training.
• Develop and schedule weekly work rosters, balancing labor costs with service demands while fostering a collaborative team environment.
• Handle guest feedback related to food quality, making prompt adjustments and coaching staff to improve performance.
• Collaborate with the restaurant manager on promotional events, special menus, and catering requests, ensuring kitchen readiness.
• Track kitchen performance metrics such as ticket times, waste percentages, and food cost percentages, providing reports to senior management.

Requirements

• Minimum education: SMA/SMK or equivalent.
• At least 3 years of hands‑on experience in a professional kitchen, preferably in a leadership or head chef role.
• Proven ability to prepare a wide range of traditional Indonesian dishes and to master wok cooking techniques.
• Deep understanding of basic spice blends, aromatics, and seasoning fundamentals used in Indonesian cuisine.
• Strong leadership and team‑building skills, with the ability to motivate and train kitchen personnel.
• Excellent time‑management and organizational abilities to handle high‑pressure service periods.
• Effective communication skills, both verbal and written, to interact with staff, suppliers, and management.
• Commitment to maintaining high standards of cleanliness, safety, and food hygiene.
• Flexibility to work Saturdays and occasional holidays as required by the restaurant’s operating schedule.
• All genders are welcome to apply.

Benefits

• Competitive monthly salary with performance‑based bonuses.
• Meal allowance and complimentary dining privileges during shifts.
• Health insurance coverage for the employee.
• Opportunities for professional development, including culinary workshops and certification courses.
• Paid annual leave and sick leave in accordance with Indonesian labor law.
• Uniform and equipment provided by the company.
• Supportive work environment that values creativity and cultural heritage in food.

About Company

Our restaurant is a celebrated destination for authentic Indonesian gastronomy, located in the heart of the city’s culinary district. We pride ourselves on delivering a vibrant dining experience that showcases the rich diversity of regional flavors, from Sumatra’s spicy rendang to Java’s fragrant soto. With a commitment to quality, sustainability, and continuous innovation, we have built a loyal customer base and earned numerous local awards. Joining our team means becoming part of a dynamic family that respects tradition while embracing modern culinary trends.