Cook Helper

A Cook Helper assists the line cooks, Chef de Partie, and Sous Chef with basic food preparation, kitchen cleanliness, and organization. They handle the foundational tasks of the kitchen—such as washing, peeling, chopping ingredients, and maintaining strict sanitation standards—to ensure the cooking line runs smoothly during service hours.

• Ingredient Preparation: Washing, peeling, cutting, and portioning vegetables, fruits, meats, and seafood before cooking shifts begin.

• Kitchen Cleanliness & Sanitation: Washing pots, pans, utensils, and dishes promptly, and ensuring floors, countertops, and stations remain clean and sanitized.

• Stock Rotation (FIFO): Assisting with receiving grocery deliveries, unpacking stock, and storing items in the chillers or storerooms using the First In, First Out method.

• Basic Cooking Tasks: Assisting with simple kitchen duties under supervision, such as boiling water, blending sauces, deep-frying basic items, or preparing simple salads.

• Education: Minimum of a High School Diploma or Vocational High School Graduate (SMK Tata Boga/Culinary Arts is highly preferred).

• Experience: Entry-level friendly. Fresh graduates or candidates who have completed a kitchen internship (On-the-job training) in a hotel or restaurant are highly welcome.

• Language: Basic conversational English is very useful, especially for understanding international recipe names, kitchen terminology (e.g., Mise en place, FIFO), and communicating in multicultural hotel teams.

• Grooming & Hygiene: High standards of personal cleanliness, short nails, tied-back or covered hair, and a clean uniform to meet strict food safety laws.