job description
Join the culinary team at Grand Mercure, a premier luxury hospitality brand in Bali, and become part of an award-winning dining experience in one of the world’s most vibrant destinations. As a Professional Cook, you will play a pivotal role in delivering exceptional culinary creations that delight our guests while upholding the highest standards of quality, creativity, and service.
Bali’s thriving hospitality scene offers a unique blend of traditional Indonesian flavors and international cuisine, making it an exciting place for culinary professionals to grow and innovate. Whether you’re based in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung, you’ll work alongside a talented team of chefs in a dynamic, fast-paced environment where your skills will be valued and your career will flourish.
This is more than just a job—it’s an opportunity to refine your craft, learn from industry experts, and contribute to a brand synonymous with excellence. If you’re passionate about food, eager to take on new challenges, and ready to be part of a team that celebrates culinary artistry, we’d love to hear from you.
Why Join Grand Mercure?
- Work in a world-class hospitality brand with a reputation for excellence.
- Opportunities for career growth and professional development in Bali’s booming tourism industry.
- Collaborate with a diverse, multicultural team in a supportive and creative environment.
- Enjoy competitive compensation, employee benefits, and a positive work-life balance.
- Live and work in Bali, a paradise known for its culture, beaches, and vibrant lifestyle.
Responsibility
- Assist the Head Chef in the preparation, cooking, and presentation of high-quality dishes, ensuring consistency in taste, portion size, and visual appeal.
- Collaborate with the kitchen team to develop and refine menus, incorporating seasonal ingredients and innovative culinary techniques.
- Manage inventory by assisting in the ordering, receiving, and proper storage of ingredients, minimizing waste and ensuring freshness.
- Maintain a clean, organized, and hygienic kitchen environment in compliance with food safety and sanitation standards.
- Support the team during peak service hours, ensuring timely and efficient food preparation to meet guest expectations.
- Adhere to portion control guidelines and cost-effective practices to optimize kitchen operations and profitability.
- Participate in regular training sessions to stay updated on culinary trends, new recipes, and industry best practices.
- Assist in the mentoring and training of junior kitchen staff to foster a culture of teamwork and continuous improvement.
Qualifications
- Minimum of 2-3 years of professional cooking experience in a hotel, resort, or high-volume restaurant setting.
- Diploma or certification in Culinary Arts, Hospitality, or a related field (preferred but not mandatory).
- Strong knowledge of international and Indonesian cuisine, with the ability to execute dishes to a high standard.
- Familiarity with kitchen equipment, food safety protocols, and hygiene practices (HACCP certification is a plus).
- Ability to work efficiently under pressure in a fast-paced environment while maintaining attention to detail.
- Excellent teamwork and communication skills, with a positive attitude and willingness to learn.
- Flexibility to work shifts, including evenings, weekends, and holidays as required by the operation.
- Passion for culinary arts and a commitment to delivering exceptional guest experiences.