Demi Chef: Elevate Dishes, Lead Prep & Menu Innovation

Nirvana Life Bali; Provinsi Bali; On-site; IDR 89,280,000 - 122,760,000; Full time

Job summary

Nirvana Life Bali in Bali, Indonesia seeks a Demi Chef to join our dynamic hospitality team. You will work closely with our CDP, sous chef and kitchen staff, taking on increasing responsibilities in food preparation, kitchen operations, and maintaining our high standards of cuisine to deliver exceptional dining experiences for guests.

You will prepare diverse dishes, assist in menu development, maintain safety and hygiene standards, supervise junior staff, manage portions to control costs, and

Responsibilities

• Prepare and cook a variety of dishes according to established recipes and culinary standards.
• Assist the CDP/Sous Chef in menu planning, development and execution of new dishes and seasonal specials.
• Manage food preparation stations, including mise en place setup, ingredient portioning and station organisation.
• Monitor and maintain food safety and hygiene standards in compliance with health and safety regulations.
• Train and supervise junior kitchen staff, providing guidance on cooking techniques and food preparation procedures.
• Control food costs by managing portion sizes, minimising waste and efficiently utilising ingredients.
• Maintain and care for kitchen equipment, tools and facilities, reporting any maintenance issues promptly.
• Collaborate with the front-of-house team to ensure smooth service and address any special dietary or guest requests.
• Contribute to a positive kitchen culture, supporting team members and maintaining a clean, organised working environment.

Job description

Nirvana Life Bali in Bali, Indonesia seeks a Demi Chef to join our dynamic hospitality team. You will work closely with our CDP, sous chef and kitchen staff, taking on increasing responsibilities in food preparation, kitchen operations, and maintaining our high standards of cuisine to deliver exceptional dining experiences for guests.

You will prepare diverse dishes, assist in menu development, maintain safety and hygiene standards, supervise junior staff, manage portions to control costs, and