job description
Join a prestigious 4-star luxury hotel in Bali as a Junior Sous Chef (Hot Kitchen) or Cook (Staff Canteen) and elevate your culinary career in one of the world’s most sought-after hospitality destinations. This full-time role offers a competitive salary of $3,200–$4,000 per month, a dynamic work environment, and the opportunity to work alongside seasoned professionals in a high-end kitchen.
Based in the heart of Bali—covering vibrant locations like Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung—you’ll contribute to creating exceptional dining experiences for both guests and staff. With a 6-day workweek (8 hours/day), this position is perfect for passionate culinary talent eager to grow in a fast-paced, internationally recognized setting.
Whether you’re refining your skills in the hot kitchen or crafting nutritious meals for the staff canteen, your role will be pivotal in maintaining the hotel’s reputation for excellence. Apply now to take the next step in your hospitality career!
Responsibility
- Assist the Head Chef in preparing and cooking high-quality dishes in a hot kitchen or staff canteen environment.
- Follow standardized recipes and portion controls to ensure consistency and minimize waste.
- Maintain a clean, organized, and hygienic kitchen in compliance with food safety and sanitation standards.
- Collaborate with the culinary team to plan menus, source ingredients, and execute service efficiently.
- Monitor inventory levels and assist in stock rotation to ensure freshness and cost-effectiveness.
- Train and supervise junior kitchen staff, fostering a culture of teamwork and continuous improvement.
- Adapt to high-volume service periods while maintaining speed, accuracy, and presentation standards.
- Contribute creative ideas for special events, buffets, or themed dining experiences.
Qualifications
- Minimum 2+ years of experience in a professional kitchen, preferably in a hotel, resort, or fine-dining setting.
- Culinary diploma or certification from a recognized institution (advantageous but not mandatory).
- Strong knowledge of food safety, HACCP, and hygiene practices.
- Ability to work in a fast-paced, high-pressure environment with a positive attitude.
- Excellent knife skills, time management, and attention to detail.
- Familiarity with Asian, Western, or international cuisines is a plus.
- Good communication skills in English; knowledge of Indonesian or other languages is beneficial.
- Flexibility to work shifts, weekends, and public holidays as required.