job description
Join Corner House, a premier hospitality destination in Bali, as a Cold Kitchen Chef and elevate your culinary career in one of the world’s most vibrant tourist hubs. This is a unique opportunity to work in a dynamic, fast-paced environment where creativity and precision meet to deliver exceptional dining experiences.
As part of our team, you will prepare and present high-quality cold dishes, including salads, appetizers, charcuterie, and desserts, while maintaining the highest standards of food safety and hygiene. Your expertise will contribute to our reputation for excellence in a setting that blends traditional Balinese charm with modern luxury.
Bali’s thriving hospitality industry offers unparalleled growth opportunities, and Corner House is committed to fostering talent through training, mentorship, and exposure to diverse culinary techniques. If you are passionate about gastronomy and eager to work in a collaborative, multicultural team, we invite you to apply.
Note: This is a contract-based position with competitive compensation and the chance to work in one of Southeast Asia’s most sought-after destinations.
Responsibility
- Prepare and present a variety of cold dishes, including salads, appetizers, canapés, and desserts, ensuring consistency in taste, portion size, and presentation.
- Follow standardized recipes and special dietary requirements (e.g., vegan, gluten-free, allergens) with meticulous attention to detail.
- Maintain a clean, organized, and efficient cold kitchen workspace in compliance with HACCP and food safety regulations.
- Collaborate with the hot kitchen and pastry teams to ensure seamless service during peak hours and special events.
- Monitor inventory levels of cold kitchen ingredients and coordinate with the purchasing team to restock supplies.
- Assist in menu development by contributing innovative cold dish ideas aligned with seasonal ingredients and guest preferences.
- Train and supervise junior kitchen staff in cold preparation techniques, plating, and food handling best practices.
- Participate in daily pre-service meetings and contribute to continuous improvement initiatives.
Qualifications
- Minimum 2 years of experience as a Cold Kitchen Chef, Commis, or similar role in a high-volume restaurant, hotel, or resort.
- Proven expertise in preparing cold dishes, including knife skills, portion control, and artistic plating.
- Strong knowledge of food safety, sanitation, and HACCP standards.
- Ability to work under pressure in a fast-paced environment while maintaining composure and efficiency.
- Excellent teamwork and communication skills, with fluency in English (additional languages are a plus).
- Creativity and passion for culinary arts, with a willingness to learn and adapt to new trends.
- Flexibility to work shifts, including evenings, weekends, and holidays, as required by the business.
- Formal culinary education (e.g., diploma or certificate) is preferred but not mandatory.