job description
Join our dynamic culinary team as a Commissary Cook in the heart of Bali! This role is perfect for passionate food professionals who thrive in a fast-paced, high-volume kitchen environment. As a Commissary Cook, you will play a pivotal role in preparing, cooking, and assembling high-quality food products in our central kitchen facility, ensuring consistency, freshness, and adherence to strict food safety standards.
Based in the vibrant culinary hub of Canggu, Bali, you’ll contribute to a team that supports multiple outlets, events, and catering operations. Your expertise will help maintain our reputation for excellence, efficiency, and innovation in food preparation. Whether you're batch-cooking signature dishes, portioning ingredients, or collaborating with chefs to refine recipes, your work will directly impact the success of our operations.
We offer a competitive salary, a creative and supportive work environment, and the opportunity to grow within a thriving hospitality network. If you have a keen eye for detail, a commitment to quality, and a passion for culinary arts, we’d love to hear from you!
Responsibility
- Prepare, cook, and assemble large batches of food products according to standardized recipes and portion sizes.
- Ensure consistent quality, taste, and presentation of all dishes in alignment with brand standards.
- Follow strict food safety, hygiene, and sanitation protocols to comply with local and international regulations.
- Operate and maintain kitchen equipment, including ovens, grills, mixers, and food processors, safely and efficiently.
- Collaborate with the culinary team to plan and execute daily production schedules, prioritizing tasks based on demand.
- Monitor inventory levels of ingredients and supplies, and communicate needs to the procurement team.
- Assist in the development and testing of new recipes or menu items for central kitchen distribution.
- Maintain a clean, organized, and hazard-free workspace to uphold operational efficiency.
Qualifications
- Minimum of 2 years of experience as a cook, preferably in a commissary, central kitchen, or high-volume production environment.
- Formal culinary training or certification (e.g., vocational school, apprenticeship) is a plus.
- Strong knowledge of food safety standards (HACCP, ServSafe, or equivalent) and sanitation practices.
- Ability to read, interpret, and scale recipes accurately while maintaining consistency.
- Excellent knife skills, time management, and multitasking abilities in a fast-paced setting.
- Physical stamina to stand for extended periods, lift heavy items (up to 25 kg), and work in a hot kitchen environment.
- Team player with a proactive attitude, strong work ethic, and ability to follow directions precisely.
- Fluency in English; knowledge of Indonesian (Bahasa) is advantageous but not required.