Total 224 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.

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.

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.

A restaurant cook (or line cook) is

responsible for preparing ingredients, cooking menu items to exact recipes, and ensuring food safety

. They operate kitchen equipment, manage station setups, and maintain a sanitized workspace.

Core Duties & Responsibilities

• Food Preparation: Weigh, measure, chop, and mix ingredients for daily service.
• Cooking: Apply various culinary techniques (e.g., grilling, baking, frying, sautéing) to prepare food accurately according to standardized recipes.
• Plating & Presentation: Assemble, garnish, and present dishes according to the restaurant's visual standards.
• Sanitation & Safety: Strictly adhere to food safety guidelines by rotating stock, properly labeling containers, maintaining safe food temperatures, and cleaning workstations.
• Inventory Management: Monitor food supplies and notify the head chef or manager of low-stock ingredients.
• Teamwork: Coordinate with fellow cooks, dishwashers, and waitstaff to ensure seamless service during peak hours.

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties South Indian Dishes: different types of Briyanis, thosai, idli, varieties of pratas, South Indian Meals, Chicken/Fish/Mutton Curry, Dhalcha, Fish/Mutton/Chicken masala, etc
• North Indian Dishes: Tandoori items, varieties of Naans items, chicken tandoori, butter chicken, chicken tikka, chappati, panneer butter/masala, North Indian Meals etc
• To cook Bangladesh cuisines
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc)
• Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum 4 years of hands-on cooking experience in an Indian / Bangladesh Kitchen in relevant industry including handling in high volume service operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladesh dishes in a traditional way
• Able to knead Prata, Naan and Chappathi dough, mix Thosai, Idly and Vadai Batter and Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor, etc)
• Able to prepare meats, cutting slicing and de-veining meats
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required and actively participate in duties when kitchen staff on leave as all-rounder.
• Must have knowledge to control storage room temperatures for frozen/fresh meat and seafood products, vegetables etc
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi-Tasking is required
• Maintain workplace safety and health policies and procedures

JOB DESCRIPTION:

• Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
• To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
• Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
• Seek to ensure at all times that customers have the best experience possible
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Any other duties and responsibilities as assigned.

JOB REQUIREMENTS:

• Atleast 4 years of hands-on cooking experience
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Proven experience in large-scale catering operations
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking indian dishes in a traditional way
• Must have the experience in cooking different types of South Indian Dishes and North Indian Dishes including Indian beverages and snacks
• Preferably able to cook varieties of Indian Briyani, dhalcha, chukka items and varieties of indian curries (fish, mutton, etc)
• Ability to prepare and manage specialty dishes like "Satti Soru" and customized menu items.
• Able to cook Indian and Western dishes such as pizza, pastas, finger food, snacks
• Must be able to work on weekends and Public Holidays. Strictly no off day on Friday, Saturdays, Sundays and Public Holidays) (6 days work week. Off day on every Tuesdays)
• Fast-paced kitchen environment in both bistro and catering settings
• Must be willing to work long hours, including early mornings, evenings, weekends, and public holidays
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Maintain workplace safety and health policies and procedures