Boutique Resort Cook—Global Flavors & Community Dining

Renjana Hospitality; Tabanan; On-site; IDR 60,000,000 - 90,000,000; Full time

Benefits offered by this job

Annual performance bonus

Service charge

THR

BPJS

Job summary

Renjana Hospitality in Bali is seeking a dedicated Cook to join our new boutique retreat kitchen. You will prepare and cook menu items to recipe standards under the Head Chef, maintaining consistency in taste, presentation and portions.

You will work with kitchen staff during service, uphold HACCP and safety, manage mise en place and stock rotation, support food cost control, and report any issues to the Head Chef. Basic English is preferred.

Qualifications

• Minimum 1-2 years of experience as a Cook or Line Cook at a hotel, resort or restaurant
• Working knowledge of international and Indonesian cuisine, with solid basic knife and cooking skills
• Understanding of food hygiene and safety practices, HACCP awareness preferred
• Ability to work efficiently under pressure during service and follow standardized recipes consistently
• Basic English communication preferred

Responsibilities

• Prepare and cook menu items according to recipe standards and the direction of the Head Chef
• Ensure consistency in taste, presentation and portion control
• Maintain cleanliness and HACCP compliance at the assigned station
• Manage mise en place and stock rotation
• Support food cost and wastage control
• Coordinate closely with fellow kitchen staff during service to ensure timely and accurate order execution
• Report any equipment, ingredient or quality issues to the Head Chef

Skills

Cooking skills

Knife skills

English communication

Job description

Renjana Hospitality in Bali is seeking a dedicated Cook to join our new boutique retreat kitchen. You will prepare and cook menu items to recipe standards under the Head Chef, maintaining consistency in taste, presentation and portions.

You will work with kitchen staff during service, uphold HACCP and safety, manage mise en place and stock rotation, support food cost control, and report any issues to the Head Chef. Basic English is preferred.