Garde Manger Chef — Cold Kitchen, Fine-Dining Prep

Santanera; Kuta Utara; On-site; IDR 54,000,000 - 78,000,000; Full time

Benefits offered by this job

Competitive Service Charge

Job summary

Santanera is seeking a professional Cook for the Cold Section to join our Kitchen Team in Bali. The role requires 2–3 years in a high-end restaurant or hotel, with experience in a cold kitchen (Garde Manger) and a strong focus on food safety and presentation.

Responsibilities include precise plating, maintaining clean cold station, and collaborating with the team to ensure exceptional dining experiences. Full-time with a 5‑day work week; immediate start preferred.

Qualifications

• 2–3 years of relevant experience in a high-end restaurant, hotel, or hospitality environment.
• Experience in a cold kitchen section (Garde Manger).
• Good knowledge of food preparation, presentation, and kitchen operations.
• Understanding of food safety, hygiene, and proper food handling procedures.
• Strong attention to detail and consistency in food quality and presentation.
• Ability to work efficiently in a fast-paced kitchen environment.
• Good teamwork, communication, and time-management skills.
• Professional attitude and a genuine passion for cooking.
• Willingness to learn, adapt, and grow within the team.

Responsibilities

• Prepare and present dishes in the cold section to Santanera standards.
• Maintain cleanliness and organization of cold kitchen area.
• Collaborate with kitchen staff to ensure timely service and high-quality plating.

Skills

Attention to detail

Teamwork

Communication

Time management

Fast-paced environment

Job description

Santanera is seeking a professional Cook for the Cold Section to join our Kitchen Team in Bali. The role requires 2–3 years in a high-end restaurant or hotel, with experience in a cold kitchen (Garde Manger) and a strong focus on food safety and presentation.

Responsibilities include precise plating, maintaining clean cold station, and collaborating with the team to ensure exceptional dining experiences. Full-time with a 5‑day work week; immediate start preferred.