job description
Are you a passionate Demi Chef ready to elevate your culinary career in one of Baliâs most dynamic kitchen environments? GeesGroup.co is seeking a talented and motivated professional to join our team in crafting exceptional dining experiences for discerning guests.
As a Demi Chef, youâll work alongside seasoned chefs in a fast-paced, high-energy setting, refining your skills in international and local cuisine. This role offers the perfect blend of creativity, precision, and teamwork, with opportunities to grow within a globally inspired culinary team. Whether youâre preparing signature dishes for luxury resorts or innovative menus for fine dining, your contributions will shape unforgettable guest experiences.
Based in the heart of Baliâcovering vibrant locations like Canggu, Ubud, Seminyak, and Nusa Duaâthis position is ideal for chefs who thrive in a collaborative, high-standard environment. If youâre eager to take the next step in your culinary journey, apply today and become part of a team that values excellence, innovation, and passion for food.
Responsibility
- Assist the Head Chef and Sous Chef in daily kitchen operations, including food preparation, cooking, and plating.
- Prepare and present high-quality dishes according to standardized recipes and presentation guidelines.
- Maintain a clean, organized, and hygienic workspace in compliance with food safety and sanitation standards.
- Collaborate with the culinary team to develop new menu items and refine existing recipes.
- Monitor inventory levels and assist in stock management to ensure fresh, high-quality ingredients are always available.
- Follow portion control and waste reduction practices to optimize kitchen efficiency.
- Train and mentor junior kitchen staff, fostering a culture of continuous learning and improvement.
- Adhere to all health, safety, and hygiene regulations, including HACCP standards.
Qualifications
- Minimum 2-3 years of experience as a Demi Chef or Commis Chef in a high-volume kitchen, luxury resort, or fine dining establishment.
- Culinary diploma or degree from a recognized institution (e.g., Le Cordon Bleu, BINUS, or equivalent).
- Strong knowledge of international cuisines, with a focus on Asian and Western culinary techniques.
- Proven ability to work in a fast-paced environment while maintaining attention to detail and consistency.
- Excellent knife skills, food safety awareness, and understanding of kitchen hierarchy.
- Fluency in English; additional language skills (e.g., Indonesian, Mandarin) are a plus.
- Creative mindset with a passion for experimenting with flavors and presentation.
- Physical stamina to stand for extended periods and lift heavy kitchen equipment (up to 20 kg).