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 Japanese cuisine dishes for banquet operations in accordance with authentic recipes, presentation standards, and quality requirements
- Execute mise en place and production activities for banquet functions based on event requirements and operational planning
- Ensure high standards of food quality, consistency, and presentation in alignment with Japanese culinary standards
- Coordinate with senior kitchen personnel to ensure smooth execution of banquet operations
- Maintain strict hygiene, sanitation, and food safety standards in accordance with HACCP guidelines
- Assist in inventory control, food storage, and stock rotation processes
- Monitor food quality and support waste reduction initiatives
- Ensure cleanliness and proper organization of workstation and kitchen section
- Communicate with banquet service teams regarding menu execution and timing
- Support continuous improvement of Japanese banquet kitchen operations
Requirements
- Indonesian Citizen only
- Minimum of 2 years experience as Demi Chef De Partie in Japanese cuisine or banquet kitchen operations
- Strong knowledge of Japanese culinary techniques and banquet preparation standards
- Experience in hotel banquet operations is an advantage
- Good understanding of HACCP standards and food safety procedures
- Ability to work under pressure in high-volume event environments
- Strong attention to detail, discipline, and teamwork
- Diploma in Culinary Arts or related field is preferred
