job description
Join The Feast Dining Group, a leader in luxury hospitality, as a Commis Chef, Demi Chef, or Chef De Partie in the vibrant culinary scene of Bali. This is your opportunity to refine your skills in a high-end kitchen, working alongside seasoned chefs to deliver exceptional dining experiences.
In this dynamic role, you will support senior chefs in managing daily kitchen operations, ensuring the preparation of high-quality dishes while maintaining strict food safety and hygiene standards. You’ll contribute to menu development, inventory management, and team collaboration in a fast-paced, creative environment. Ideal for passionate culinary professionals eager to grow in a world-class setting, this position offers exposure to diverse cuisines and the chance to elevate your career in one of Southeast Asia’s most sought-after destinations.
Whether you’re based in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung, you’ll be part of a team that values innovation, precision, and a commitment to excellence. If you thrive in a collaborative kitchen and are ready to take the next step in your culinary journey, we want to hear from you.
Responsibility
- Assist senior chefs in preparing and plating dishes according to established recipes and presentation standards.
- Ensure consistent food quality, taste, and portion control across all menu items.
- Maintain a clean, organized, and efficient kitchen workspace in compliance with health and safety regulations.
- Support inventory management, including stock rotation, ordering supplies, and minimizing waste.
- Collaborate with the culinary team to develop and refine new menu items based on seasonal ingredients and trends.
- Follow standardized recipes and cooking methods to deliver dishes that meet the restaurant’s high standards.
- Assist in training and mentoring junior kitchen staff, fostering a culture of continuous learning.
- Participate in daily pre-service meetings and contribute ideas for operational improvements.
Qualifications
- Minimum 2 years of experience in a professional kitchen, preferably in a fine dining or luxury hotel setting.
- Culinary diploma or certificate from a recognized institution (e.g., Le Cordon Bleu, BINA, or equivalent).
- Strong knowledge of food safety, sanitation, and HACCP standards.
- Ability to work in a high-pressure environment while maintaining attention to detail and efficiency.
- Excellent knife skills, familiarity with various cooking techniques, and a passion for culinary arts.
- Fluency in English; additional languages (e.g., Indonesian, French) are a plus.
- Team player with strong communication and problem-solving skills.
- Willingness to work flexible hours, including evenings, weekends, and holidays.