job description
Join The Feast Dining Group as a Commis Chef, Demi Chef, or Chef De Partie and elevate your culinary career in the heart of Bali’s vibrant hospitality scene. This is a unique opportunity to work in a dynamic, high-end kitchen environment where creativity, precision, and teamwork are at the core of every dish.
As part of our passionate culinary team, you will assist in the preparation, cooking, and presentation of exquisite dishes while maintaining the highest standards of hygiene, efficiency, and flavor. Whether you’re refining your knife skills, mastering new techniques, or contributing to menu development, this role offers a platform to grow under the mentorship of seasoned chefs in a fast-paced, rewarding setting.
Bali’s thriving food culture and our commitment to excellence make this an ideal role for ambitious chefs eager to make their mark in the industry. If you’re ready to take the next step in your culinary journey, we’d love to hear from you.
Responsibility
- Assist in the preparation and cooking of ingredients and dishes according to standardized recipes and special orders.
- Maintain a clean, organized, and efficient workspace in compliance with food safety and hygiene standards.
- Support the head chef and sous chef in daily kitchen operations, including mise en place and service execution.
- Monitor inventory levels and assist in stock rotation to minimize waste and ensure freshness.
- Collaborate with the culinary team to plate dishes consistently and present them to the highest visual and taste standards.
- Follow all kitchen protocols, including proper handling of equipment, utensils, and storage of food items.
- Contribute to menu development and special event preparations under guidance.
- Adhere to health, safety, and sanitation regulations at all times.
Qualifications
- Minimum 1-2 years of experience in a professional kitchen, preferably in a fine dining or high-volume restaurant.
- Culinary diploma or certificate from a recognized institution is a plus.
- Strong knowledge of basic cooking techniques, knife skills, and food safety practices.
- Ability to work in a fast-paced environment with a high level of attention to detail.
- Excellent teamwork and communication skills, with a willingness to learn and adapt.
- Physical stamina to stand for extended periods and lift heavy items (up to 20 kg).
- Familiarity with international cuisines and willingness to experiment with new flavors and techniques.
- Fluency in English; knowledge of Indonesian or other languages is an advantage.