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Demi Chef Butcher at AYANA Hospitality

Komodo, East Nusa Tenggara, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking, Sanitation, Food Safety, Kitchen Equipment, Coordination, Inventory Management, Cost Control, Communication, Mathematical Calculations

Industry

Hospitality

Description

Prepare and cook all menu items in accordance with approved recipes, yield guides, and departmental standards, including pre-service and post-service preparation Ensure cleanliness, sanitation, and food safety compliance in line with health regulations, hotel standards, and proper food storage procedures Set up, operate, and maintain kitchen workstations and equipment to ensure efficiency, safety, and organization throughout the shift Coordinate with the Sous Chef/Line Supervisor and related teams regarding production priorities, stock levels, shortages, and daily operational needs Maintain quality, efficiency, and cost control, minimizing waste, managing inventory rotation, and supporting smooth kitchen and service operations High school diploma or equivalent vocational training, preferably with a Culinary College Degree 2-3 years' experience as a Line Cook in a 4/5-star hotel or restaurant, with previous supervisory experience preferred Valid food handling and sanitation certifications Ability to communicate clearly in English (spoken and written) with guests, colleagues, and management Ability to perform basic mathematical calculations and maintain clear, legible documentation

Responsibilities

Prepare and cook all menu items according to approved recipes and standards while ensuring cleanliness and food safety compliance. Coordinate with the Sous Chef and maintain quality and efficiency in kitchen operations.