Job description
MM Galleri invites a skilled Koki / Chef Resto to join our vibrant restaurant team in Sedati, Jawa Timur. As a key member of our kitchen, you will lead daily cooking operations, ensure the highest quality and consistency of dishes, and delight guests with creative menus that reflect our brand values. We value passion, craftsmanship, and a strong sense of hospitality. This full time role offers a competitive salary, growth opportunities, meal provisions, performance incentives, and a supportive working environment where your ideas are heard. You will mentor junior cooks, maintain high standards of food hygiene, and collaborate with suppliers to ensure fresh, seasonal ingredients.
In this role you will own menu planning and recipe development, supervise line cooks during service, and oversee plating to deliver visually appealing dishes every time. You will implement standardized recipes, monitor portion control, and manage inventory to minimize waste while controlling costs. You will work closely with front of house teams to ensure guest satisfaction and timely service, especially during busy periods. Our ideal candidate combines culinary artistry with operational excellence, leads by example, and contributes to a positive, collaborative kitchen culture.
MM Galleri offers a dynamic environment where creativity and quality are celebrated. We support professional growth, provide opportunities to experiment with seasonal ingredients, and reward dedication with competitive compensation and benefits. If you are passionate about cooking, committed to excellence, and ready to elevate our restaurant experience, we would love to hear from you.
Responsibility
- Lead and manage daily kitchen operations ensuring high quality and consistency across all dishes
- Develop and update menu items, seasonal specials, and plating concepts that align with the brand
- Maintain strict food safety and hygiene standards in compliance with local regulations
- Plan and control kitchen inventory, orders, and cost to reduce waste and maximize profitability
- Train, supervise, and motivate kitchen staff; schedule shifts and manage performance
- Oversee food preparation and presentation during service, ensuring timely delivery
- Collaborate with procurement and vendors to source fresh ingredients and negotiate pricing
- Support events and large volume service when required, maintaining consistency
Qualification
- Minimum 3 years of experience as a chef in a fast paced restaurant or hotel kitchen
- Formal culinary training or diploma in culinary arts; relevant certifications preferred
- Strong knowledge of HACCP and food safety regulations
- Proven leadership and team management skills; ability to train and mentor staff
- Creative palate and experience in menu development and plating
- Excellent time management, communication, and problem solving skills
- Ability to work under pressure, attention to detail, and willingness to work flexible shifts including weekends
- Fluent in local language; English is a plus; strong teamwork and customer service orientation