job description
Kickstart your career in the vibrant world of Fine Dining & Hospitality with DRIM Korean Steakhouse, a globally recognized name in premium culinary experiences. As a Management Trainee in Culinary & Back-of-House (BOH) Operations, youâll embark on a hands-on leadership development program designed to mold you into a future F&B Manager or Executive Chef.
This is a rare opportunity to train under seasoned professional chefs and industry experts in a fast-paced, high-energy environment. Youâll gain operational excellence, team leadership, and strategic management skills while contributing to the success of one of Baliâs most dynamic dining destinations. Whether youâre passionate about Korean cuisine, kitchen operations, or restaurant management, this role offers a structured path to career growth in the global F&B industry.
Based in the heart of Baliâs culinary hotspots (Canggu, Ubud, Denpasar, or surrounding areas), youâll be part of a multicultural team dedicated to delivering exceptional guest experiences while honing your expertise in food preparation, inventory control, staff training, and operational efficiency.
Responsibility
- Assist in daily kitchen operations, including food preparation, cooking, and plating under the guidance of senior chefs.
- Support the BOH team in maintaining high standards of hygiene, safety, and food quality in compliance with international F&B regulations.
- Learn and execute inventory management, including stock control, supplier coordination, and cost optimization.
- Participate in menu development and testing, contributing creative ideas while adhering to DRIMâs signature Korean culinary standards.
- Assist in staff training and supervision, fostering a collaborative and efficient work environment.
- Monitor operational workflows to ensure timely service and seamless coordination between kitchen and front-of-house teams.
- Contribute to process improvement initiatives to enhance efficiency, reduce waste, and elevate guest satisfaction.
- Represent DRIM Korean Steakhouse in team meetings, workshops, and cross-departmental projects to gain holistic F&B management experience.
Qualifications
- Diploma or Degree in Culinary Arts, Hospitality Management, or a related field (fresh graduates are welcome).
- Passion for food, cooking, and restaurant operations with a keen interest in Korean cuisine or Asian fine dining.
- Basic knowledge of food safety, sanitation, and HACCP standards is a plus.
- Strong communication and teamwork skills with the ability to work in a fast-paced, multicultural environment.
- Willingness to learn and adapt to new techniques, technologies, and management systems.
- Physical stamina to handle long hours, standing, and heavy lifting in a kitchen setting.
- Fluency in English (additional languages, especially Korean or Indonesian, are advantageous).
- Prior internship or part-time experience in F&B, culinary arts, or hospitality is preferred but not mandatory.