staff back of house

YAOYAO SAUERRAUT FISH INDONESIA

GRAND INDONESIA MALL, JAKARTA PUSAT

1. Job Title: Chinese Food Cook

Responsibilities:

- Prepare and cook a wide range of Chinese food items.

- Ensure the quality and presentation of the dishes meet the restaurant's standards

- Monitor and manage food inventory and control food costs

- Maintain a clean and organized kitchen environment

- Collaborate with the kitchen team to ensure smooth operations

Requirements:

- minimum 2 years experience in the relevant field

• Proven experience as a Chinese food cook or a similar role
• In-depth knowledge of Chinese cooking techniques and ingredients
• Ability to work in a fast-paced environment
• ⁠Able to cook with an electric Wok is a plus
• Strong attention to detail and excellent organizational skills

• Certification or degree in culinary arts is a plus

• Job Title: Snack

Responsibilities:

Experience working in a professional kitchen, particularly in the frying area.

Able to operate a variety of kitchen equipment, especially fryers.

Able to cook quickly and accurately, and multitask in a fast-paced work environment.

Strong understanding of food hygiene and safety standards and practices.

Attention to detail to ensure consistent food quality and portion sizes.

Able to collaborate with other kitchen team members to ensure orders are served on time.

Qualifications:

minimum 2 years experience in the relevant field

Properly and safely prepare and operate frying equipment.

Prepare ingredients for packing duck,frying, such as cutting, seasoning, or coating.

Ensure food is fried thoroughly and is of good quality according to company standards.

Monitor oil temperature and cooking time to prevent burning or overcooking.

Regularly clean the work area and frying equipment to maintain hygiene standards.

Assist other kitchen team members as needed, such as preparing ingredients or cleaning.

Implement all health and safety protocols when working with hot equipment and oil.

Assist in managing raw material inventory and reporting any shortages.

1. Job Title: Steward

Responsibilities:

1. Clean and maintain kitchen equipment, utensils, and cooking areas to the highest standard of hygiene.
2. Assist with the preparation of equipment, utensils and chinaware as needed.
3. Wash, clean, and store dishes, pots, pans, and other kitchenware.
4. Ensure that kitchen areas are well-maintained, including clearing and restocking supplies.
5. Support kitchen staff in organizing inventory and supplies.
6. Adhere to food safety and sanitation regulations at all times.

Requirements:

• High school diploma or equivalent.

• minimum 2 years experience in the relevant field

• Previous experience in a similar role is advantageous.

• Strong attention to detail and the ability to work efficiently.
• Good communication skills and the ability to work well under pressure.
• Flexibility to work in shifts, including evenings, weekends, and holidays.

• Knowledge of food safety and hygiene practices is preferred.

• Job Title: Liangchai

Responsibilities:

-Prepare and serve coffee, tea, and other beverages, including desserts, according to company recipe standards.

-Create and decorate visually appealing desserts.

-Provide friendly, prompt, and professional customer service.

-Maintain a clean and tidy work area.

-Follow established safety and hygiene procedures.

-Perform other duties as assigned by the supervisor.

Requirements:

-Possibly possess a professional training certificate in the relevant field.

-Minimum 2 year of experience as a barista in a cafe or restaurant.

-Extensive knowledge of coffee beans, brewing techniques, and dessert presentation.

-Good communication skills and a customer service focus.

-Creative, meticulous, and able to work within a tight schedule.

-Benefits We Offer Competitive salary and benefits commensurate with experience.

-Opportunity to develop skills and knowledge in the hospitality industry.

-Dynamic work environment that supports professional growth.

-Health benefits and employee development programs.

1. Job Title: Butcher

Responsibilities:

-Cut, section, and trim fresh meat (beef, chicken, fish, etc.) according to specifications.

-Clean and prepare meat for sale or cooking (skinning, filleting, deboning, etc.).

-Maintain cleanliness of work area, equipment, and cutting tools according to sanitary standards.

-Properly store meat (refrigerate, freeze) to maintain freshness and prevent contamination.

-Label, weigh, and package products according to customer requests or SOPs.

-Maintain meat inventory and report restocking needs to superiors.

-Follow safety procedures when using sharp tools and cutting machines.

-Provide friendly and informative customer service (if working in retail).

-Ensure all products meet quality standards and expiration dates.

Qualifications:

-At least 2 year of experience as a butcher or similar position (preferred).

-Knowledge of various types of meat and cutting techniques.

-Able to safely use knives, cutting tools, and meat machines.

-Knowledge of basic food hygiene and sanitation.

-Physically strong, able to stand for long periods, and work in cold temperatures (refrigerated rooms).

-Disciplined, neat, and detailed in work.

-Communicative and able to work in a team.

1. Job Title: Chief De Partie (CDP)

Responsibilities:

-Prepare, cook, and serve high-quality dishes according to specified recipes.

-Organize mise en place (ingredient preparation), monitor inventory, and ensure smooth operations at their station during service.

-Train and mentor other junior kitchen staff to ensure quality and speed standards are maintained.

-Ensure all hygiene, food safety, and equipment standards are adhered to.

-Collaborate with Shareholders in developing new menu concepts and dishes.

Qualifications:

-At least 2 year of experience as a butcher or similar position (preferred).

-Strong leadership to direct a team under pressure.

-Ability to communicate effectively with the kitchen team.

-High attention to detail and quality.

-Excellent time management and multitasking skills.

-Ability to adapt to menu changes or unexpected issues.

-Advanced cooking skills in a variety of techniques.

-Precision knife skills.

-In-depth knowledge of food hygiene and safety standards (e.g., HACCP or ServSafe certification).

-Ability to manage inventory and control costs.