Lowongan Kerja Yogyakarta Posisi Demi Chef, Cdp, Sous Chef di PT Ahara Bhadranaya Indonesia

Info Loker

Perusahaan	PT Ahara Bhadranaya Indonesia
Posisi	Demi Chef, Cdp, Sous Chef
Tempat	Yogyakarta
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 2.000.000
Gaji Max	Rp. 8.500.000

Demi Chef

Job Responbilities:

• Assist in overall kitchen operations and help maintain a high level of service that consistently exceeds customer expectations.

• Plan, prepare, and cook menu items according to restaurant standards.

• Regularly check the expiry dates and ensure proper storage of all food items in your section.

• Manage daily ordering, estimate consumption, forecast ingredient requirements, and maintain accurate inventory levels.

• Ensure smooth and efficient kitchen operations at all times.

Chef de Partie (CDP)

Job Responbilities:

• To assist in the kitchen operation and help maintain high level of service that consistenly exceeded the expectation of our customers.

• To plan, prepare and cook menu items.

• To carry out the smooth an efficient running in kitchen operational as appropriate.

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant Manager.

• Able to estimate the daily production need and checking the quality of raw and cooked food products to ensure that standards are met.

• Ensure highest levels of guest satisfaction, quality eperating and food cost on an gaoing basis. Ensure that the production, preparation and presentation of food of the highest quality at all time.

• Personally responsible for hygenie, safety and correct use of equipment and utensils.

Sous Chef

Job Responbilities:

• Supervise and coordinate the work of all kitchen staff, maintaining discipline and efficiency.

• Ensure that all dishes are prepared to the highest standards in accordance with recipes and plating guidelines.

• Manage daily kitchen activities, including food preparation, cooking, and service during peak hours.

• Monitor food inventory, manage ordering, and control costs to minimize waste.

• Maintain cleanliness, hygiene, and food safety standards throughout the kitchen.

• Support menu planning, costing, and seasonal dish development.

Job Requirements:

• Diploma or Degree in Hospitality, Culinary Arts, or relevant vocational training in Food & Beverage.

• Minimum 2 years of proven experience as Sous Chef, Chef de Partie, or Demi Chef.

• Strong knowledge and hands-on experience in Western cuisine (grill, butchery, and modern cooking techniques).

• Excellent leadership and kitchen management skills.

• Demonstrated ability to handle kitchen operations and guide junior staff.

• Previous experience in supervisory or team leadership roles is an advantage.

• Highly creative and innovative, with a passion for food presentation and flavor balance.

• Able to work well under pressure and handle multiple tasks efficiently.

• Detail-oriented, disciplined, and committed to maintaining high standards.

• Willing to be based in Yogyakarta

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Deskripsi Perusahaan

Info Perusahaan

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