Company Description PT Corindo Amagi Putra (CAP Group) is a food and beverage company focused on delivering high-quality foods, pastries, bakeries, desserts, and beverages in a warm, modern, and casual setting. Founded in 2016, CAP Group began as the official franchisee of Corica Pastries in Indonesia and has grown to operate multiple outlets in Surabaya and Jakarta. The group also founded Chao Phraya Thai Fine Cuisine, one of the first Thai fine-dining restaurants in Surabaya, recognized and praised by the Ambassador of Thailand. CAP Group emphasizes excellent service, culinary innovation, and a welcoming environment, offering team members opportunities to grow within a dynamic and expanding hospitality business.
Role Description The Cook – Western role is a full-time, on-site position based in Surabaya. This role is responsible for preparing and cooking Western dishes according to company recipes and standards, ensuring consistent taste, presentation, and food quality. The cook will manage food preparation, portioning, and plating, and support inventory control by checking ingredients, monitoring stock, and reducing waste. Daily tasks include maintaining a clean and safe kitchen environment, following food hygiene and safety regulations, coordinating with kitchen and service teams during busy periods, and supporting menu development or specials as needed.
Qualifications
- Strong skills in Western cuisine preparation, including grilling, roasting, pan-frying, and sauce-making.
- Ability to follow standardized recipes, portion control guidelines, and plating standards with attention to detail.
- Knowledge of food safety, sanitation, and hygiene practices in a professional kitchen setting.
- Experience working in a restaurant or hotel kitchen, preferably in Western or international cuisine.
- Ability to work efficiently in a fast-paced environment, including during peak service hours.
- Good communication and teamwork skills to coordinate with chefs, line cooks, and front-of-house staff.
- Willingness to work flexible hours, including weekends and holidays, as required by the operation.
- Basic educational background; vocational training in culinary arts or related field is an advantage.
- Strong commitment to quality, consistency, and guest satisfaction.
