job description
Join the prestigious Waldorf Astoria Bali as a Commis (Western Banquet) and be part of an exciting pre-opening team that sets new standards in luxury hospitality. At Hilton, we believe in creating unforgettable experiences, and as a Commis, you will play a pivotal role in delivering exceptional culinary service in our Western Banquet operations.
This is your opportunity to work in a dynamic, world-class environment where your passion for food and service excellence will shine. You’ll collaborate with a team of culinary professionals, contribute to innovative menu development, and ensure every guest leaves with a lasting impression of elegance and sophistication.
Located in the heart of Bali’s most vibrant destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung—this role offers a unique blend of professional growth and the chance to immerse yourself in one of the world’s most sought-after travel destinations.
If you’re a motivated culinary enthusiast with a keen eye for detail and a commitment to excellence, we invite you to apply and become part of the legacy of Waldorf Astoria.
Responsibility
- Assist in the preparation and presentation of high-quality Western cuisine for banquet events, ensuring consistency and adherence to Waldorf Astoria standards.
- Support the Chef de Partie and Sous Chef in menu planning, ingredient sourcing, and kitchen operations for large-scale events.
- Maintain a clean, organized, and efficient workspace in compliance with food safety and hygiene regulations.
- Collaborate with the service team to ensure seamless coordination between kitchen and dining areas during events.
- Participate in inventory management, including stock rotation, waste reduction, and cost control measures.
- Assist in training and mentoring junior kitchen staff to uphold the brand’s culinary excellence.
- Contribute to the development of innovative banquet menus that reflect seasonal and local influences.
- Uphold Hilton’s values of hospitality, integrity, leadership, teamwork, ownership, and now in every guest interaction.
Qualifications
- Diploma or certificate in Culinary Arts, Hospitality, or a related field.
- Minimum of 1-2 years of experience in a banquet or fine-dining kitchen, preferably in a luxury hotel or resort.
- Strong knowledge of Western cuisine techniques, ingredients, and presentation standards.
- Excellent knife skills, time management, and ability to work under pressure in a fast-paced environment.
- Familiarity with HACCP and other food safety regulations.
- Fluency in English; additional languages (e.g., Bahasa Indonesia) are a plus.
- Flexibility to work evenings, weekends, and holidays as required by banquet schedules.
- Passion for continuous learning and a team-oriented mindset.