Total 819 cook job vacancies in Indonesia

Responsible for food preparation and cooking to standard operating procedures.

Ensure smooth operations and allocation of duties within the kitchen.

Ensure that all orders are fulfilled in a timely manner and to expected standards.

Attend to kitchen-related duties stock- checking and inventory and ordering.

Ensure good hygiene and housekeeping standards within the kitchen.

Ensure food is stored, prepare and presented in a safe and hygiene manner.

Maintain strong relationships with key clients and wholesale buyers.

Willingness to work night shift and split shift.

Willingness to work extra hours or weekend if needed.

Job Description:

· Prepare and cook food

· Evaluate food products to ensure that quality standards are consistently attained

· Ensure good kitchen hygiene and housekeeping duties

· Maintain regular cleaning for all kitchen areas and equipment

· Implementing hygiene policies and examining equipment for cleanliness.

· Designing new recipes, planning menus, and selecting plate presentations.

· Reviewing staffing levels to meet service, operational, and financial objectives.

· Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.

· Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

· Setting and monitoring performance standards for staff.

· Obtaining feedback on food and service quality, and handling customer problems and complaints.

Job Requirements:

· 5-10 years of experience in F&B industry.

· Advanced knowledge of food professional principles and practices.

· Proficient knowledge of human resources management.

· Excellent communication skills.

· Ability to meet deadlines.

· Available to work on-call, shifts, after hours, over weekends, and on public holidays.

Roles & Responsibilities

Working Days : 4 days off per month

Working Hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Set up kitchen daily
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of the guests
• Make adjustments to food items to accomodate guests with allergies or specific diet concerns
• Manages other employees in the kitchen
• Act as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to receipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as blender, oven and grill
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process

Job Requirements

• At least 2 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Roles & Responsibilities

Working Days : 4 days off per month

Working Hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Set up kitchen daily
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of the guests
• Make adjustments to food items to accomodate guests with allergies or specific diet concerns
• Manages other employees in the kitchen
• Act as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to receipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as blender, oven and grill
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process

Job Requirements

• At least 2 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Working Days : 4 days off per month

Working Hours : 11am - 11pm (10 hours per day, 2 hours break)

Job Duties:

• Set up kitchen daily
• Cut various meats and vegetables as per established specification
• Track inventory stock in kitchen and conduct daily order
• Cleans food preparation areas as determined by law and company policy
• Prepares food to the specifications of the client
• Prepares food before the arrival of the guests
• Make adjustments to food items to accomodate guests with allergies or specific diet concerns
• Manages other employees in the kitchen
• Act as liaison to front-of-house employees to ensure proper food service temperature
• Seasons food according to receipes or company needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as blender, oven and grill
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process

Job Requirements

• At least 2 years' experience in western cuisine
• Good experience in western cuisine kitchen operation
• Knowledge of good hygiene practices
• Willing to work long hours and OT when required
• Understand western spices well

Prepare and cook food according to company recipes and standards

• Perform wok frying, grilling, and other cooking duties as assigned

• Ensure consistency in food quality, presentation, and portioning

• Assist with food preparation and mise en place before service

• Maintain cleanliness and hygiene of kitchen workstations and equipment

• Monitor stock levels and assist with inventory management

• Follow food safety and sanitation regulations at all times

• Work closely with kitchen team members to ensure smooth daily operations

• Assist with opening and closing kitchen duties

• Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures.
• Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
• Set up and stock stations with all necessary supplies to prepare for service.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
• Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stores all food properly and safely, marking the date and item.
• Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.
• Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately.
• Comply with hygiene and sanitation regulations and safety standards at all times.
• To ensure proper handling of all kitchen equipment at all times.
• Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times.
• Maintain a positive and professional approach with co-workers and customers.
• To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority.
• To act in the best interest of the company in all circumstances.

A Station Cook is responsible for preparing, cooking, andpresenting food at a specific kitchen station, ensuring consistency, quality,and adherence to safety standards. This role is vital in professional kitchens,requiring technical cooking skills, teamwork, and the ability to thrive infast-paced environments.

• Food preparation: Chop, slice, and portion ingredients according to recipes.
• Cooking: Execute dishes at the assigned station (grill, sauté, fry, pastry, etc.) with precision.
• Presentation: Ensure dishes are plated attractively and consistently.
• Inventory management: Monitor supplies, rotate stock, and report shortages.
• Sanitation: Maintain cleanliness of work area, utensils, and equipment.
• Collaboration: Work closely with chefs and other cooks to deliver smooth service.

A Station Cook is responsible for preparing, cooking, andpresenting food at a specific kitchen station, ensuring consistency, quality,and adherence to safety standards. This role is vital in professional kitchens,requiring technical cooking skills, teamwork, and the ability to thrive infast-paced environments.

• Food preparation: Chop, slice, and portion ingredients according to recipes.
• Cooking: Execute dishes at the assigned station (grill, sauté, fry, pastry, etc.) with precision.
• Presentation: Ensure dishes are plated attractively and consistently.
• Inventory management: Monitor supplies, rotate stock, and report shortages.
• Sanitation: Maintain cleanliness of work area, utensils, and equipment.
• Collaboration: Work closely with chefs and other cooks to deliver smooth service.
• Menu input: Assist in recipe development and contribute ideas for specials.

Company Overview

D' CUISINES PTE. LTD.

Job Summary

Lead and manage kitchen operations by planning food preparation, supervising staff, controlling costs, and ensuring hygiene and safety standards to deliver high-quality culinary experiences across diverse cuisines.

Responsibilities

• Plan and direct food preparation and culinary activities across diverse cuisines to ensure consistent quality and customer satisfaction
• Modify existing menus or develop new menus that meet established quality and taste standards
• Estimate food requirements and calculate food and labor costs to implement effective cost control measures
• Supervise kitchen staff activities to maintain high hygiene standards and operational efficiency
• Coordinate equipment purchases and repairs to ensure kitchen functionality and safety
• Recruit, train, and manage kitchen staff to build a skilled and motivated team
• Resolve operational problems and customer complaints promptly to maintain service quality
• Apply garnishing techniques to enhance the presentation of prepared dishes before serving
• Perform administrative duties including purchasing and stock management to support kitchen operations
• Ensure compliance with nutrition, sanitation regulations, and safety standards to uphold food safety
• Maintain accurate timekeeping and payroll records for kitchen staff
• Foster a positive and professional work environment through effective collaboration with coworkers and customers
• Support management initiatives by contributing ideas and maintaining a cooperative, revenue-focused mindset
• Execute other ad-hoc duties assigned by the general manager to support overall kitchen operations

A Station Cook is responsible for preparing, cooking, andpresenting food at a specific kitchen station, ensuring consistency, quality,and adherence to safety standards. This role is vital in professional kitchens,requiring technical cooking skills, teamwork, and the ability to thrive infast-paced environments.

• Food preparation: Chop, slice, and portion ingredients according to recipes.
• Cooking: Execute dishes at the assigned station (grill, sauté, fry, pastry, etc.) with precision.
• Presentation: Ensure dishes are plated attractively and consistently.
• Inventory management: Monitor supplies, rotate stock, and report shortages.
• Sanitation: Maintain cleanliness of work area, utensils, and equipment.
• Collaboration: Work closely with chefs and other cooks to deliver smooth service.
• Menu input: Assist in recipe development and contributeideas for specials

A Station Cook is responsible for preparing, cooking, andpresenting food at a specific kitchen station, ensuring consistency, quality,and adherence to safety standards. This role is vital in professional kitchens,requiring technical cooking skills, teamwork, and the ability to thrive infast-paced environments.

• Food preparation: Chop, slice, and portion ingredients according to recipes.
• Cooking: Execute dishes at the assigned station (grill, sauté, fry, pastry, etc.) with precision.
• Presentation: Ensure dishes are plated attractively and consistently.
• Inventory management: Monitor supplies, rotate stock, and report shortages.
• Sanitation: Maintain cleanliness of work area, utensils, and equipment.
• Collaboration: Work closely with chefs and other cooks to deliver smooth service.

Menu input: Assist in recipe development and contributeideas for specials.

Preschool Cleaner cum Cook

Salary: up to $1,800

Working Days & Hours: Monday to Friday, 7:30am – 4:30pm

Location: Ang Mo Kio/ West Coast/ Orchard/ Pasir Panjang (Islandwide location available too!)

Job Responsibilities
• Prepare daily meals and snacks for children and staff.
• Ensure food meets basic nutritional and hygiene standards.
• Clean and maintain the kitchen, pantry, and food preparation areas.
• Carry out daily cleaning of classrooms, toilets, and common areas.
• Replenish cleaning supplies and handle waste disposal.
• Assist with meal preparation during centre activities when required.

Job Requirements
• Possess a food handling or food hygiene–related certificate.
• Have basic knowledge of food safety and hygiene.

WhatsApp me your resume for quicker processing! ☺️

WhatsApp: https://wa.me/6584067823 (Shiro)

SHEE YOKE RU|R26161758 | The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Basic information: 

• 8hrs per shift
• Gross up to $2900
• AWS and Allowances provided
• Islandwide

Job Scope: 

• Set up and sanitise food preparation areas before operations commence
• Perform basic labelling, sorting, and packing of food items
• Cut, marinate, and prepare raw ingredients according to requirements
• Portion and assemble cooked or processed food items
• Assist with cutting, washing, and adherence to food preparation SOPs
• Maintain cleanliness through general housekeeping duties
• Carry out other tasks as assigned by supervisor

Additional Information: 

• Open to rotating shifts
• At least 1 year experience in the F&B industry

For interested candidates, please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

We regret to inform that only shortlisted candidates would be notified
We wish you all the best in your career search.

Zen Career Pte Ltd | 24C2559
Tan Wen Hui (Serene) | EA Personnel No.: R25145352

Job Responsibilities:

• Assist in day-to-day operations and food preparation
• Maintain high standard of cleanliness and sanitation in the kitchen
• Manage food inventory
• Ensure the consistency of food quality and quantity
• Ensure compliance with SFA regulations
• Help to maintain a climate of smooth and friendly cooperation
• Any other ad-hoc duties assigned by Management and/or immediate superior

Job Requirements:

• Proven experience in a commis cook role
• Willing to work shift hours, weekends and Public Holidays
• Candidates who possess a Food Hygiene certificate will have an added advantage
• Able to work under pressure in a fast-paced environment
• Great at communicating, connecting and respectful of everyone

Hourly rate: S$14/hour