job description
Join Gan Teck Kar Investments Pte Ltd, a premium food production company, as a Demi Chef / Chef de Partie (Hot & Cold) in our state-of-the-art central kitchen in Bali. This is an exceptional opportunity for culinary professionals to work in a dynamic, high-volume environment while contributing to the creation of world-class food products for our esteemed clients across Indonesia.
As a key member of our culinary team, you will play a pivotal role in preparing, cooking, and presenting dishes to the highest standards. Our central kitchen serves multiple high-end establishments, including hotels, resorts, and premium F&B outlets in Bali’s most sought-after locations: Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung. If you are passionate about culinary excellence, thrive in a fast-paced environment, and seek a role that offers growth and creativity, this position is for you.
We offer a competitive salary package, opportunities for professional development, and a collaborative work environment where your skills and creativity are valued. Join us and be part of a team that sets the standard for premium food production in Bali.
Responsibility
- Prepare and cook high-quality dishes for hot and cold sections in accordance with standardized recipes and presentation guidelines.
- Assist the Head Chef in menu planning, food cost control, and inventory management to ensure efficiency and profitability.
- Supervise and train junior kitchen staff, ensuring adherence to food safety, hygiene, and sanitation standards.
- Monitor food production processes to maintain consistency, quality, and timely delivery of orders.
- Collaborate with other kitchen sections to ensure seamless operations and smooth workflow during peak hours.
- Conduct regular quality checks on ingredients and finished dishes to uphold the company’s culinary standards.
- Assist in the development and testing of new recipes and menu items to keep offerings innovative and exciting.
- Maintain a clean, organized, and safe working environment in compliance with HACCP and local health regulations.
Qualifications
- Minimum 3-5 years of experience as a Demi Chef or Chef de Partie in a high-volume kitchen, preferably in a central kitchen or premium F&B establishment.
- Proven expertise in both hot and cold kitchen sections, with a strong understanding of various cooking techniques.
- Diploma or certification in Culinary Arts or a related field from a recognized institution.
- Familiarity with food safety and hygiene standards, including HACCP and local health regulations.
- Ability to work efficiently under pressure in a fast-paced environment while maintaining attention to detail.
- Strong leadership skills with the ability to train, mentor, and supervise junior kitchen staff.
- Excellent communication skills in English; proficiency in Bahasa Indonesia is a plus.
- Passion for culinary innovation and a commitment to delivering exceptional food quality.