job description
Join Pengiklan Anonim, a leading name in Baliâs vibrant hospitality and tourism industry, as a Commis 2 (Line Cook) in one of our premium partner establishments in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung. This is an exciting opportunity for a passionate culinary professional to refine their skills in a fast-paced, high-end kitchen environment while contributing to unforgettable guest experiences.
As a Commis 2, you will report directly to the Head Chef or Kitchen Manager, playing a pivotal role in ensuring the quality, consistency, and presentation of dishes. Youâll work alongside a talented team of chefs to prepare and plate meals that meet the highest standards of taste, aesthetics, and hygiene. This role is perfect for someone eager to grow in the culinary arts, with opportunities to learn from industry experts and advance within our organization.
Baliâs thriving tourism sector offers a dynamic backdrop for your career, with exposure to diverse cuisines, international guests, and a collaborative work culture. Whether youâre stationed in a beachfront restaurant in Jimbaran, a boutique hotel in Ubud, or a luxury resort in Nusa Dua, youâll be part of a team that values creativity, precision, and a passion for hospitality.
We offer a contract-based position with competitive compensation, opportunities for professional development, and the chance to work in some of Baliâs most sought-after locations. If youâre a detail-oriented, hardworking individual with a love for food and a desire to excel in the culinary field, weâd love to hear from you!
Responsibility
- Assist the Head Chef and senior kitchen staff in the preparation and cooking of dishes, ensuring adherence to recipes and quality standards.
- Maintain a clean, organized, and hygienic kitchen environment in compliance with food safety regulations.
- Portion, plate, and garnish dishes to meet the establishmentâs presentation standards.
- Monitor inventory levels and report shortages of ingredients or supplies to the kitchen manager.
- Collaborate with the culinary team to develop and introduce new menu items or seasonal specials.
- Ensure timely and efficient food preparation during peak service hours to meet guest expectations.
- Adhere to all health and safety protocols, including proper food storage, handling, and waste disposal.
- Participate in kitchen briefings, training sessions, and team meetings to stay updated on menu changes and operational procedures.
Qualifications
- Minimum of 1-2 years of experience as a Commis Chef or Line Cook in a professional kitchen, preferably in hospitality or tourism.
- Basic knowledge of culinary techniques, knife skills, and food preparation methods.
- Familiarity with international cuisines and a willingness to learn new recipes and cooking styles.
- Strong attention to detail, especially in plating and presentation.
- Ability to work in a fast-paced environment under pressure while maintaining composure.
- Excellent teamwork and communication skills, with the ability to follow instructions and take initiative.
- Certification in food safety or hygiene (e.g., HACCP, ServSafe) is a plus.
- Physical stamina to stand for long hours and lift heavy kitchen equipment or supplies.