Deskripsi Pekerjaan
PT Kilimanjaro Abadi is seeking a talented and enthusiastic Cook III / Teppanyaki Cook to join our culinary team in Jakarta Utara. In this role, you will play a central part in delivering exceptional Japanese dining experiences by preparing and executing authentic teppanyaki dishes live for our guests. You will combine high culinary standards, knife skills, and food safety protocols to ensure top-tier guest satisfaction.
As a Cook III, you will collaborate closely with senior chefs and kitchen staff, maintaining prep stations, controlling inventory freshness, and supporting daily kitchen operations. This role offers an excellent environment for culinary professionals eager to sharpen their teppanyaki showmanship, master specialized cooking techniques, and grow within a fast-paced hospitality setting.
Tanggung Jawab
- Prepare and cook premium teppanyaki menu items according to established restaurant recipes and plating standards.
- Maintain high culinary quality, presentation consistency, and prompt service during busy shifts.
- Execute proper knife handling, meat carving, seafood preparation, and live teppan cooking techniques.
- Ensure compliance with all local health regulations, food sanitation standards, and kitchen safety protocols.
- Monitor ingredient shelf life, organize stock, and maintain proper refrigeration and dry storage conditions.
- Clean, sanitize, and perform routine maintenance on teppan grills, kitchen utensils, and prep stations.
- Coordinate with front-of-house staff and kitchen team members to expedite orders efficiently.
Kualifikasi
- Minimum of 1 to 2 years of professional cooking experience, with hands-on exposure to Teppanyaki or Japanese cuisine.
- Culinary diploma, vocational training (SMK Tataboga), or equivalent professional experience.
- Strong knowledge of food safety, HACCP guidelines, and commercial kitchen hygiene standards.
- Demonstrated proficiency in knife handling, grill temperature control, and ingredient prep.
- Solid communication and interpersonal skills suitable for an interactive cooking environment.
- Ability to stand for extended periods and perform efficiently under peak dinner-service pressure.
- Willingness to work flexible hours, including evenings, weekends, and national holidays.