Demi Chef, Western Kitchen at a 5-Star Resort

Pullman Hotels & Resorts; Bogor; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

Pullman Ciawi Vimala Hills Resort Spa & Convention in Indonesia seeks an experienced commis chef to assist in Western cuisine, maintain quality and hygiene, and support daily kitchen operations. The role requires 2–3 years in Western cuisine, HACCP knowledge, and strong teamwork. English skills preferred; weekend shifts may apply.

You will participate in mise en place, support banquet and events, train junior staff, and collaborate with other sections to ensure smooth production and presentation.

Qualifications

• Minimum 2–3 years of experience in Western cuisine in upscale hotels.
• Knowledge of Western cooking techniques and presentation standards.
• Understanding of HACCP and hygiene practices.
• Ability to work in a fast-paced kitchen and shifts.
• Mentor and support junior kitchen staff.
• Basic English communication preferred.

Responsibilities

• Assist in the preparation and cooking of Western cuisine according to recipes.
• Support the Chef de Partie in daily kitchen operations.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Prepare mise en place for daily operations and events.
• Monitor cleanliness, organization, and hygiene of the kitchen area.
• Ensure proper storage and labeling per HACCP standards.
• Assist in inventory control and stock rotation.
• Minimize food waste through portion control.
• Train and support junior cooks as needed.
• Support banquet, à la carte, and event food production.
• Report equipment malfunctions to seniors.
• Collaborate with other kitchen sections for smooth operations.

Skills

Western cuisine

HACCP principles

Food safety

Teamwork & communication

English communication

Job description

Pullman Ciawi Vimala Hills Resort Spa & Convention in Indonesia seeks an experienced commis chef to assist in Western cuisine, maintain quality and hygiene, and support daily kitchen operations. The role requires 2–3 years in Western cuisine, HACCP knowledge, and strong teamwork. English skills preferred; weekend shifts may apply.

You will participate in mise en place, support banquet and events, train junior staff, and collaborate with other sections to ensure smooth production and presentation.