job description
Join PT Akui Bird Nest Indonesia as a Professional Chef (Juru Masak) and elevate your culinary career in Bali's thriving hospitality scene. We are seeking a passionate and skilled chef to craft exceptional dining experiences in our luxury establishments across Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
As a Chef, you will lead kitchen operations, design innovative menus, and ensure the highest standards of food quality and presentation. This role offers a dynamic environment where creativity meets precision, and your expertise will directly impact guest satisfaction in some of Bali's most prestigious venues.
If you thrive in fast-paced kitchens, have a deep love for Indonesian and international cuisine, and are eager to grow with a leading hospitality brand, we invite you to apply. Competitive salary, career development opportunities, and a collaborative team await you.
Responsibility
- Prepare and cook high-quality dishes following standardized recipes and presentation guidelines.
- Lead kitchen staff, including training, scheduling, and performance management.
- Develop and update menus in collaboration with management, incorporating seasonal and local ingredients.
- Ensure compliance with food safety, hygiene, and sanitation standards (HACCP).
- Monitor inventory levels, place orders, and manage kitchen supplies to minimize waste.
- Maintain a clean, organized, and efficient kitchen environment.
- Collaborate with front-of-house teams to ensure seamless service and guest satisfaction.
- Innovate and experiment with new culinary techniques and flavors to enhance the dining experience.
Qualifications
- Minimum 3 years of experience as a Chef or Sous Chef in a high-volume restaurant or hotel.
- Culinary degree or certification from a recognized institution (preferred).
- Strong knowledge of Indonesian cuisine and international culinary trends.
- Excellent leadership, communication, and teamwork skills.
- Ability to work under pressure in a fast-paced environment.
- Familiarity with food cost control and inventory management.
- Certification in food safety and hygiene (e.g., HACCP).
- Creative mindset with a passion for delivering exceptional dining experiences.