job description
Join PT Tri Jaya Sandy as a Demi Chef and take your culinary career to the next level in the heart of Bali’s vibrant hospitality scene. This is a unique opportunity to work alongside seasoned professionals in a modern, well-equipped kitchen, where creativity and precision meet world-class standards.
As a Demi Chef, you will play a pivotal role in preparing high-quality dishes, supporting the head chef, and contributing to an exceptional dining experience for guests. Whether you’re refining your knife skills, mastering new recipes, or collaborating with a passionate team, this role offers the perfect environment to grow your expertise in a fast-paced, rewarding setting.
With a competitive salary, access to state-of-the-art kitchen facilities, and the chance to work in some of Bali’s most sought-after locations—including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung—this position is ideal for ambitious chefs eager to make their mark in the culinary world.
If you’re passionate about food, thrive under pressure, and want to develop your skills in a dynamic and supportive environment, we’d love to hear from you. Apply today and start your journey toward becoming a culinary leader in Bali’s thriving hospitality industry.
Responsibility
- Assist the Head Chef and Sous Chef in daily kitchen operations, including food preparation, cooking, and plating.
- Follow standardized recipes and portion controls to ensure consistency in taste and presentation.
- Maintain a clean, organized, and hygienic workspace in compliance with food safety and sanitation standards.
- Monitor inventory levels and assist in stock rotation to minimize waste and ensure fresh ingredients.
- Collaborate with the culinary team to develop new menu items and specials based on seasonal ingredients and guest preferences.
- Operate and maintain kitchen equipment, including ovens, grills, and food processors, with care and precision.
- Support in training and guiding junior kitchen staff, fostering a culture of teamwork and continuous learning.
- Adhere to all health, safety, and hygiene protocols to uphold the highest standards of food quality and service.
Qualifications
- Minimum 2 years of experience in a professional kitchen, preferably in a hotel, resort, or fine dining restaurant.
- Culinary diploma or certificate from a recognized institution is a plus.
- Strong knowledge of cooking techniques, food safety, and kitchen operations.
- Ability to work in a fast-paced environment with excellent time management and multitasking skills.
- Creative mindset with a passion for experimenting with flavors and presentation.
- Good communication skills and the ability to work effectively in a team.
- Physical stamina to stand for long periods and lift heavy kitchen equipment (up to 20 kg).
- Familiarity with Indonesian and international cuisines is an advantage.