Junior Cook

The Jardin Seminyak; Indonesia; On-site; IDR 600,000,000 - 900,000,000; Full time

Job summary

Marriott International in Bali seeks an Executive Chef to oversee daily kitchen operations, lead a culinary team, and drive guest satisfaction while managing costs and food quality. This role requires strong leadership, menu development, and compliance with sanitation standards.

Responsibilities include directing kitchen staff across all food prep areas, maintaining safety and quality, and ensuring consistent, high-quality culinary output for events and outlets.

Qualifications

• Must have a high school diploma or GED with 6 years in culinary/F&B, or a 2-year culinary/hotel management degree with 4 years in culinary/F&B.
• Experience leading kitchen operations and supervising staff.
• Strong knowledge of sanitation and food quality standards.

Responsibilities

• Lead kitchen operations and manage the kitchen staff.
• Ensure sanitation and food safety standards are met across all areas.
• Develop menus and monitor food quality and presentation.
• Oversee budgeting, purchasing, and cost controls for F&B operations.
• Provide training and development for kitchen staff and ensure high guest satisfaction.

Skills

Kitchen leadership

Staff development

Food safety

Budgeting

Menu development

Quality control

Education

High school diploma or GED

Culinary degree (2-year)

Job description

Executive Chef

Posted 6 days ago

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Jalan A.A. Gede Rai, Lodtunduh, Ubud Bali 80571, Indonesia
VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive ongoing training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character - they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Tabanan, Bali
Full time
JR
**Job Description :**
**About us**
With over 200 brands sold in nearly 180 countries, we’re the world’s leading premium drinks company. Bring your passion and use your curiosity as you explore, collaborate, and innovate to build brands consumers love. Together with passionate people from all over the world, you’ll test new ideas, learn and grow, and unlock a brighter, more exciting future.
Join us to create a career worth celebrating.
**Join our** **Supply Chain and Manufacturing** **Team**
Supply Chain & Manufacturing is where our brands are made, moved and delivered to the world.
With over half of our people working across more than 100 sites, this is a complex, large-scale operation that brings together production, logistics, engineering and supplier partnerships.
It’s fast‑paced and hands‑on, with teams working together to ensure quality, efficiency and sustainability at every stage. From sourcing ingredients to getting products into customers’ hands, you’ll play a role in delivering the brands people know and love.
**About this role**
The purpose of this role is to control and validate the quality of products specific to packaging material, visual inspection in empty bottle, filling process, until validate the labelling process and finished product.
**You will be responsible for:**
+ Implementing an Occupational Health and Safety Management System (ISO 45001: 2018), Food Safety Management System (FSSC 22000: 2018), Quality Management System (ISO 9001: 2015), Environmental Management System (ISO 14001: 2015) and according to Diageo Standards.
+ Conducting In‑Line Quality Inspection by Perform routine in‑line inspections and testing to ensure products, packaging, and processes comply with quality and food safety standards.
+ Ensuring Compliance with Food Safety and Quality Standards, Verify compliance with GMP, HACCP, FSSC 22000, SOPs, CCPs, OPRPs, and other applicable food safety and quality requirements. Escalate any non‑conformities that may impact product quality or consumer safety.
+ Identifying, Reporting, and Controlling Non‑Conforming Products by detect quality deviations promptly, initiate product hold procedures when required, and collaborate with Production and QA teams to investigate root causes and implement corrective actions to prevent recurrence.
+ Maintaining Accurate Quality Records and Documentation Record inspection and test results accurately and timely in designated systems or quality records. Ensure data integrity, traceability, and compliance with documentation requirements.
+ Supporting Continuous Improvement and Quality Culture by participate in quality improvement initiatives, trend analysis, problem‑solving activities, internal audits, and quality awareness programs to drive continuous improvement in product quality and operational performance.
**The required qualifications for this role are:**
+ Diploma (D3) or bachelor’s degree in food technology, Chemistry, Chemical Analysis, Biology, Microbiology, or a related field. High school/vocational graduates with relevant experience may be considered.
+ Minimum 1‑2 years of experience as a QC Operator, In‑Line QC, Quality Inspector, or Laboratory Technician in the food, beverage, pharmaceutical, or FMCG industry. Fresh graduates may be considered for junior positions.
+ Knowledge of Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), HACCP, Food Safety, and Quality Management Systems (e.g., ISO 9001, FSSC 22000).
+ Strong attention to detail and accuracy in line inspection empty bottle, filled bottle, packaging and having high level of integrity in recording and reporting quality data.
+ Strong analytical to and understand for identify defect category inline following consumer & customer quality standard.
+ Ability to accurately record inspection results, analysis and identify trends, elevate out‑of‑specification results in accordance with company procedures.
**Working with Us**
Flexibility is key to success. From part‑time and compressed hours to different locations our people work flexibly in ways to suit them. Talk to us about what flexibility means to you and we’ll work together so that you’re supported from day one.
Our purpose is to celebrate life, every day, everywhere. And creating an inclusive culture, where everyone feels valued and that they can belong, is a crucial part of this.
We embrace diversity in the broadest possible sense. This means that you’ll be welcomed and celebrated for who you are just by being you. You’ll be part of and help build and champion an inclusive culture that celebrates people of different gender, ethnicity, ability, age, sexual orientation, social class, educational backgrounds, experiences, mindsets, and more.
Our ambition is to create the best performing, most trusted and respected consumer products companies in the world. Join us and help transform our business as we take our brands to the next level and build new ones as part of shaping the next generation of celebrations for consumers around the world.
Feel inspired? Then this may be the opportunity for you.
_If you require a reasonable adjustment, please ensure that you capture this information when you submit your application._
**Worker Type :**
Fixed Term Contract (Fixed Term)
**Primary Location:**
Bali
**Additional Locations :**
**Job Posting Start Date :**
With over 200 brands sold in more than 180 countries, we’re the world’s leading premium drinks company. Every day, over 29,000 talented people come together at Diageo to create the magic behind our much‑loved brands. From iconic names to innovative newcomers - the brands we’re building are rooted in culture and local communities. Our ambition is to be one of the best performing, most trusted and most respected consumer products companies in the world.
Our founders, such as Arthur Guinness, John Walker, and Charles Tanqueray, were visionary entrepreneurs whose brilliant minds helped shape the alcohol industry. And through our people, their legacy lives on. Join us, and you’ll collaborate with talented people from all corners of the world. Together, you’ll innovate and push boundaries, shaping a more inclusive and sustainable future that we can all be proud of.
With diversity at our core, we celebrate our people’s unique passions, commitments and specialist skills. Because when varied voices, mindsets, and personalities come together, great ideas are born. In our supportive culture, your voice will be heard and you’ll be empowered to be you. Just bring your ambition, curiosity and ideas, and we’ll celebrate your work and help you reach your fullest potential.
**DRINKiQ**
What’s your DRINKiQ? Take our quiz to understand how alcohol is made and explore the effects of drinking. You can discover everything you need to know at DRINKiQ (