Job Description

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

of Responsibilities:

• Prepare all dishes in the Garde Manger section following recipes, portioning, and presentation standards, and support daily production tasks as assigned by senior kitchen staff.
• Assist in organizing mise en place and ensure readiness for all service periods.
• Maintain consistency in food quality, taste, and presentation according to resort standards.
• Minimize waste and support cost control efforts to achieve food cost targets.
• Ensure proper storage, labeling, and rotation of all food items in accordance with hygiene standards.
• Support daily inventory checks and report shortages or discrepancies.
• Communicate operational needs and updates to senior chefs during service.
• Ensure cleanliness and sanitation of the workstation according to HACCP and resort standards.
• Support team coordination during busy service periods and maintain smooth kitchen operations.
• Participate in sustainability practices and initiatives within the kitchen department.

Requirements

• Indonesian Citizen only
• Minimum of 2 years experience as Demi Chef de Partie or equivalent position in a high-volume hotel or reputable restaurant
• Has strong technical skills in cold kitchen (Garde Manger) preparation and presentation
• Good understanding of food hygiene and HACCP standards (certification is an advantage)
• Able to work in a fast-paced and high-pressure environment
• Has strong teamwork, discipline, and willingness to learn
• Basic knowledge of kitchen operations and food cost awareness
• Diploma in Culinary Arts, Hotel and Restaurant Management, or related field is preferred