job description
Join BB International Leisure and Resort Development Corporation in the heart of Baliâs luxury hospitality scene as a Demi Chef de Partie (Cutter). This is a unique opportunity to refine your culinary expertise in a world-class resort environment, where precision, creativity, and teamwork define excellence.
As a Demi Chef, you will play a pivotal role in food preparation, ensuring the highest standards of quality, presentation, and taste. Your expertise in cutting techniques, ingredient preparation, and banquet pre-processing will contribute to unforgettable dining experiences for our guests. Whether youâre working in our fine-dining restaurants, banquets, or special events, your attention to detail and passion for culinary arts will be key to our success.
Based in the vibrant Nusa Dua, Badung area, youâll be part of a dynamic team that values innovation, professionalism, and a commitment to exceeding guest expectations. If youâre a motivated culinary professional with a keen eye for quality and a desire to grow in a luxury hospitality setting, weâd love to hear from you.
Responsibility
- Prepare and cut ingredients according to standardized recipes and portion controls to ensure consistency and quality.
- Assist in the pre-processing of banquet and large-scale event food items, including mise en place setup.
- Conduct quality inspections of food appearance, taste, and presentation before service.
- Collaborate with the culinary team to maintain a clean, organized, and efficient kitchen workspace.
- Follow food safety and hygiene standards, including proper storage, labeling, and rotation of ingredients.
- Support the Chef de Partie in daily kitchen operations, including inventory management and waste reduction initiatives.
- Assist in plating and garnishing dishes to meet the resortâs high aesthetic and flavor standards.
- Participate in menu development and testing sessions to contribute creative ideas.
Qualifications
- Minimum of 2 years of experience in a professional kitchen, preferably in a hotel or resort setting.
- Proven expertise in knife skills, food cutting techniques, and ingredient preparation.
- Strong understanding of food safety, sanitation, and HACCP principles.
- Ability to work in a fast-paced environment with a high volume of orders.
- Excellent teamwork and communication skills, with a collaborative approach to kitchen operations.
- Creativity and attention to detail in food presentation and quality control.
- Physical stamina to stand for extended periods and lift up to 20 kg.
- Fluency in English; additional languages are a plus.