We're building a pool of passionate culinary and kitchen professionals for our Back of House team in Puncak, Bogor. Submit your CV now, and we'll reach out when a suitable opportunity opens up.

• Sous Chef: Support the Head Chef in running daily kitchen operations, lead and coach the kitchen team, maintain food quality and consistency, and oversee inventory, hygiene, and food safety standards.

• Chef de Partie: Manage your assigned station, prepare dishes according to recipes and plating standards, ensure mise en place is ready, and guide junior team members.

• Cook: Prepare and cook dishes accurately and efficiently, follow recipes and portion standards, and keep your station clean and organized throughout service.

• Cook Helper: Assist the cooking team with food preparation such as washing, cutting, and portioning, support service, and maintain a clean and tidy work area.

• Steward: Keep the kitchen and dishwashing areas clean and sanitized, handle dishes, utensils, and equipment, and manage waste properly in line with hygiene standards.

• Minimum high school; a diploma in culinary arts/hospitality is preferred.

• Relevant experience in a restaurant, hotel, or similar kitchen environment (Sous Chef: minimum 3-5 years; Chef de Partie: minimum 2-3 years; Cook: minimum 1-2 years). Fresh graduates with a strong attitude are welcome to apply for Cook Helper and Steward roles.

• Good understanding of food safety, hygiene, and kitchen sanitation standards (HACCP knowledge is a plus).

• Passion for food and commitment to quality and consistency.

• Able to work efficiently and calmly under pressure in a fast-paced kitchen.

• Good teamwork and communication skills.

• Disciplined, reliable, and willing to learn and grow.

• Flexibility to work varying shifts, including evenings, weekends, and public holidays.

• Willing to work on-site at Puncak, Bogor.