job description
Join the prestigious Shangri-La Group, a global leader in luxury hospitality, as a Junior Sous Chef for In-Room Dining in Baliâs most vibrant and sought-after locations. This is an exceptional opportunity to grow your culinary career in a dynamic, fast-paced environment while delivering world-class dining experiences to our discerning guests.
As a key member of our in-room dining team, you will play a pivotal role in ensuring seamless kitchen operations, maintaining the highest standards of food quality, and contributing to the overall guest experience. Youâll work alongside seasoned chefs in state-of-the-art kitchens, refining your skills in menu execution, food presentation, and kitchen management. This role is perfect for a passionate, detail-oriented culinary professional eager to advance in the luxury hospitality industry.
Baliâs thriving tourism and hospitality sector offers a unique blend of cultural richness and professional growth. Whether youâre based in the serene landscapes of Ubud, the bustling beaches of Kuta, or the exclusive resorts of Nusa Dua, youâll be part of a team that values creativity, excellence, and teamwork. If youâre ready to take the next step in your culinary journey with one of the worldâs most respected hospitality brands, weâd love to hear from you.
Shangri-La Group is an equal-opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
Responsibility
- Assist the Sous Chef in overseeing daily in-room dining kitchen operations to ensure smooth, efficient, and high-quality service.
- Prepare and plate dishes according to Shangri-Laâs exacting standards, ensuring consistency in taste, presentation, and portion control.
- Monitor inventory levels, assist in ordering supplies, and minimize food waste through proper storage and utilization techniques.
- Collaborate with the culinary team to develop and refine in-room dining menus, incorporating seasonal and local ingredients.
- Ensure compliance with food safety, hygiene, and sanitation standards, including HACCP and local health regulations.
- Train and supervise junior kitchen staff, fostering a culture of teamwork, professionalism, and continuous improvement.
- Assist in conducting regular kitchen inspections to maintain equipment functionality and cleanliness.
- Handle guest feedback and special requests with professionalism, ensuring a personalized and memorable dining experience.
Qualifications
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field (or equivalent professional experience).
- Minimum of 1-2 years of experience in a professional kitchen, preferably in a luxury hotel or fine-dining establishment.
- Strong knowledge of Western, Asian, and Indonesian cuisines, with a passion for culinary innovation.
- Familiarity with in-room dining operations and the unique challenges of delivering high-quality food in a guest-room setting.
- Proficient in food safety and hygiene practices, with a valid food handling certificate (preferred).
- Ability to work in a fast-paced environment, manage multiple tasks, and meet tight deadlines.
- Excellent communication skills in English; additional languages (e.g., Bahasa Indonesia, Mandarin) are a plus.
- Strong leadership potential, with the ability to motivate and mentor junior team members.