Demi Chef

Company Description The company operates in the hospitality sector in Bali, Indonesia, offering guests a high-quality dining experience in a vibrant, culturally rich environment. The culinary team focuses on fresh ingredients, consistent standards, and creative presentation to deliver memorable meals. Collaboration between kitchen and service teams is encouraged to maintain smooth operations and guest satisfaction. The organization values professionalism, safety, and continuous improvement, providing opportunities for team members to grow their skills and build a long-term career in the culinary field.
Role Description The Demi Chef is a full-time, on-site role based in Bali, Indonesia, working closely with the Chef de Partie and broader kitchen team. Day-to-day responsibilities include preparing and cooking menu items, assisting with mise en place, and ensuring dishes are produced according to established recipes and presentation standards. The role involves maintaining a clean and organized workstation, adhering to food safety and hygiene regulations, and supporting inventory control by properly storing ingredients and minimizing waste. The Demi Chef will help train and guide junior team members, contribute ideas for menu improvements, and cooperate with colleagues to ensure timely service during busy periods.
Qualifications

• Solid foundation in culinary techniques, including knife skills, cooking methods, and food preparation.
• Knowledge of kitchen operations, including mise en place, portion control, and plating standards.
• Understanding of food safety, hygiene practices, and local health regulations.
• Ability to work efficiently in a fast-paced, team-oriented environment and follow instructions from senior chefs.
• Previous experience in a professional kitchen, preferably in hotels, resorts, or restaurants.
• Strong time management, attention to detail, and commitment to consistency in dish quality.
• Willingness to work flexible hours, including weekends and holidays, as required by operational needs.
• Culinary education or formal training is an advantage but not mandatory.
• Basic communication skills in English; additional language skills are beneficial in a hospitality setting.