Total 456 kitchen crew job vacancies in Others category in Indonesia

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate

Responsibilties Includes:

-Prepare ingredients (cutting, marinating) and cook food in bulk using ovens, grills, steamers, etc., adhering to standardized recipes and portion sizes.
-Ensure food meets quality, taste, temperature, and presentation standards before dispatch; monitor consistency across batches.
-Maintain cleanliness of workstations, equipment, and adherence to strict food safety, sanitation, and HACCP policies.
-Monitor stock, manage raw materials, and follow First-In-First-Out (FIFO) principles for storage.
-Follow production schedules, manage waste, and work efficiently to meet demands for multiple locations.
-Work with kitchen assistants and other staff, potentially supervising junior members and assisting with ad-hoc tasks.

Requirements:

-Fast-paced production setting, often involving long hours standing, hot/cold temperatures, and repetitive tasks.
-Willingness to work various shifts, including nights, weekends, or extra hours.
-Basic knife skills, equipment operation, attention to detail, productivity-focused mindset, and teamwork.

Responsibilties Includes:

-Assisting with food prep (chopping, measuring), running cooking equipment, monitoring processes, and managing raw/finished materials.
-Adhering strictly to food safety (HACCP, GMP) and sanitation guidelines, performing quality checks on food and work areas, and maintaining hygiene.
-Packaging finished products, applying labels, and preparing items for distribution.
-Operating and cleaning production machinery, reporting equipment issues, and ensuring tools are in good order.
-Following instructions, managing workflow, potentially training new staff, and coordinating with supervisors for daily schedules and needs.

Requirements:

-At least 2 year(s) of working experience in the related field is required for this position. (Training Provide)
-Attention to detail, physical stamina (standing long periods), basic math, teamwork, problem-solving, and a strong work ethic.
-Understanding of food safety, hygiene, and manufacturing processes.
-Able to commit shift, weekends and public holidays.
-Must be able to speak English.

Operations Management

• Guide the Operations Executive and Admins to ensure efficient daily operations.
• Lead the operations team according to company SOPs and workflows.
• Ensure compliance with SFA requirements; attend inspections and oversee follow-up actions.
• Oversee food preparation, production, and timely delivery.
• Drive food quality assurance and continuous improvement initiatives.
• Conduct regular checks on hygiene, service standards, and product quality.
• Maintain kitchen infrastructure and equipment standards.
• Manage staff integration, coaching, mentoring, and performance.
• Participate in cross-functional projects, including process automation.

Administrative Duties

• Evaluate staff performance and recommend confirmations, promotions, or training.
• Handle disciplinary actions, grievances, and conflict resolution.
• Communicate company policies and procedures to the team.
• Submit monthly performance and operations reports to senior management.

Requirements

• O-Levels, Higher Nitec, or Diploma in F&B Management, Culinary Arts, or a related discipline.
• Minimum 5 years of experience in a central kitchen or food production environment.
• Strong leadership, interpersonal, and organizational skills.
• Able to work on a 5.5-day schedule, including Public Holidays and Chinese New Year.
• Resourceful, detail-oriented, and capable of adapting in a fast-paced environment.

Job Description

• Familiar with the cooking of Chinese hot pot.

• Prepare raw materials/ingredients for cooking

• Cook food in accordance with the specified recipes and apply different methods of cooking

• Dish out, replenish food during peak time.

• Ensure cooking area and cooking equipment are kept clean and dry after each meal; and etc

• Mentor new culinary staff, Supervise Chef.

• Other duties that Company deem relevant may also be assigned

• Attractive compensation for the right candidate.

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Pay Rate:

- $60 per job (After Training Period)

Work Hours:

- Available shifts on Saturdays

- Saturday shifts: Starts 8am or 4pm

- Each shift lasts approximately 3.5 - 4 hours

Location:

- Multiple locations (transportation provided for harder-to-reach areas)

Job Responsibilities:

- Perform general cleaning duties, including vacuuming high-reach areas

- Maintain a clean and welcoming environment for our clients

Requirements:

- No prior experience needed; On-the-job training will be provided during Training Period

- To Complete 3 Paid Training Jobs, $50 per job

- Physically fit and able to handle cleaning tasks

- Able to commit at least 1 job per week. Total of 4 jobs per month. (Would open open other days of the week after Training Period)

- Only Singaporeans and PR

What We’re Looking For:

- A positive attitude and resilience in the face of challenges

- Team players who enjoy working with friends are welcome to apply together!

Interested in joining our team?

Contact us to apply and learn more about this opportunity. We look forward to welcoming you!