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:Summary of Responsibilities:Prepare all dishes in the Production Kitchen section in accordance with standardized recipes, portion controls, and presentation guidelines established by the resort.Execute daily mise en place and production tasks as assigned to ensure smooth kitchen operations.Maintain consistency in food quality, taste, and presentation at all times.Support the daily production schedule based on forecasted requirements and operational needs.Ensure proper storage, labeling, and rotation of food items in compliance with food safety and hygiene standards.Monitor food usage and assist in controlling food cost and minimizing wastage.Assist in daily inventory checks and report any shortages or discrepancies.Maintain cleanliness and sanitation of workstation and kitchen areas in accordance with HACCP standards.Support kitchen operations during high-volume production periods.Participate in sustainability initiatives implemented within the kitchen department.RequirementsIndonesian Citizen onlyMinimum of 2 years experience as Demi Chef De Partie or equivalent position in a high-volume hotel or reputable restaurantStrong knowledge of production kitchen operations and bulk food preparation techniquesGood understanding of food hygiene standards and HACCP principlesAbility to work in a fast-paced and high-pressure environmentStrong teamwork, discipline, and consistency in performanceBasic understanding of food cost control and kitchen efficiencyDiploma in Culinary Arts or related field is preferred
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:
Summary of Responsibilities:
- Prepare all dishes in the Production Kitchen section in accordance with standardized recipes, portion controls, and presentation guidelines established by the resort.
- Execute daily mise en place and production tasks as assigned to ensure smooth kitchen operations.
- Maintain consistency in food quality, taste, and presentation at all times.
- Support the daily production schedule based on forecasted requirements and operational needs.
- Ensure proper storage, labeling, and rotation of food items in compliance with food safety and hygiene standards.
- Monitor food usage and assist in controlling food cost and minimizing wastage.
- Assist in daily inventory checks and report any shortages or discrepancies.
- Maintain cleanliness and sanitation of workstation and kitchen areas in accordance with HACCP standards.
- Support kitchen operations during high-volume production periods.
- Participate in sustainability initiatives implemented within the kitchen department.
Requirements
- Minimum of 2 years experience as Demi Chef De Partie or equivalent position in a high-volume hotel or reputable restaurant
- Strong knowledge of production kitchen operations and bulk food preparation techniques
- Good understanding of food hygiene standards and HACCP principles
- Ability to work in a fast-paced and high-pressure environment
- Strong teamwork, discipline, and consistency in performance
- Basic understanding of food cost control and kitchen efficiency
- Diploma in Culinary Arts or related field is preferred
