Deskripsi Pekerjaan
Are you a culinary enthusiast with a passion for fresh ingredients and vibrant presentations? Shrimpis Restaurant, a premier dining destination in the heart of Seminyak, is looking for a talented and detail-oriented Cold Kitchen/Salad Section Chef to join our professional kitchen team.
As a key member of our brigade, you will be responsible for maintaining the highest standards of food quality and presentation for our signature salads, appetizers, and chilled starters. We are looking for someone who thrives in a fast-paced, upscale environment and understands that the 'cold kitchen' is the first impression of our guest's dining experience.
You will work with premium, locally-sourced produce and imported delicacies, ensuring that every dish leaving the pass meets our exact standards. If you have a clean working style, a creative eye for plating, and a desire to grow within a renowned Balinese restaurant group, we want to hear from you.
Tanggung Jawab
- Prepare and assemble high-quality salads, cold appetizers, and chilled starters according to restaurant specifications.
- Ensure all mise-en-place is prepared fresh daily, maintaining strict inventory control and rotation.
- Monitor ingredient quality, freshness, and presentation to ensure all dishes meet our premium standards.
- Maintain a spotless, organized, and sanitized workstation in accordance with international food safety and hygiene protocols.
- Collaborate with the Sous Chef and Head Chef to develop seasonal menu specials or creative cold-dish variations.
- Efficiently manage the salad section during high-volume service periods, ensuring timely delivery.
- Properly store, label, and manage stock levels for cold kitchen supplies to minimize food waste.
Kualifikasi
- Minimum 2 years of experience in a professional kitchen environment, specifically within a cold kitchen or salad section.
- Strong understanding of food safety, sanitation regulations, and cross-contamination prevention.
- Proven ability to work efficiently under pressure in a fast-paced, high-volume restaurant.
- Excellent knowledge of fresh produce handling, knife skills, and portion control.
- Creative eye for detail and plating aesthetics.
- Flexibility to work shifts, including weekends and public holidays.
- Positive, team-oriented attitude with strong communication skills.