job description
Join the world-renowned Shangri-La Group as a Cook II (Shophouse) in the heart of Bali’s most vibrant locations. This is your opportunity to elevate your culinary career in a luxury hospitality environment where excellence is standard and creativity is celebrated.
As a Cook II, you will play a pivotal role in delivering exceptional dining experiences by preparing and presenting high-quality dishes that align with our signature recipes and brand standards. Working in our dynamic Shophouse kitchen, you’ll collaborate with a talented team to ensure every meal reflects the precision, flavor, and artistry that Shangri-La is known for.
Bali’s thriving tourism industry offers unparalleled growth opportunities, and with Shangri-La’s commitment to professional development, you’ll have the chance to refine your skills, learn from industry leaders, and advance your career in one of the world’s most prestigious hospitality brands.
If you’re passionate about culinary arts and thrive in a fast-paced, high-standard environment, we invite you to bring your talent to our team.
Responsibility
- Prepare and cook a variety of dishes according to standardized recipes and quality standards, ensuring consistency in taste, presentation, and portion control.
- Assist in the daily mise en place, including ingredient preparation, chopping, marinating, and organizing kitchen stations for efficient service.
- Collaborate with the culinary team to maintain a clean, organized, and hygienic kitchen environment in compliance with food safety and sanitation regulations.
- Monitor inventory levels and communicate supply needs to the kitchen supervisor to ensure seamless operations.
- Follow proper food handling, storage, and cooking techniques to minimize waste and maximize freshness.
- Support the Head Chef and Sous Chef in menu development, testing new recipes, and adapting dishes to meet guest preferences.
- Operate kitchen equipment safely and efficiently, including grills, ovens, fryers, and other specialized tools.
- Uphold Shangri-La’s service excellence standards by delivering dishes on time and maintaining a positive, team-oriented attitude.
Qualifications
- Minimum 2 years of experience as a Cook or Line Cook in a high-volume kitchen, preferably in a luxury hotel, resort, or fine-dining restaurant.
- Formal culinary training or certification from a recognized institution is a plus.
- Strong knowledge of Asian and international cuisines, with a focus on authentic flavors and presentation.
- Ability to work in a fast-paced environment, multitask, and maintain composure under pressure.
- Excellent knife skills, attention to detail, and a keen palate for seasoning and flavor balancing.
- Familiarity with HACCP, food safety, and hygiene standards.
- Good communication skills in English; knowledge of Indonesian or other languages is an advantage.
- Flexibility to work shifts, including evenings, weekends, and holidays, as required by the operational needs of the kitchen.