Junior Cook: Learn, Prep, Plate, And Shine In The Kitchen

Five30; Indonesia; On-site; IDR 360,000,000 - 600,000,000; Full time

Job summary

Five30 is seeking an Executive Chef to oversee daily kitchen operations at the Bali location, including leading the kitchen management team and ensuring high-quality food production. You will guide staff, supervise all food preparation areas, and maintain sanitation and food safety standards.

The role requires significant culinary leadership experience and a track record of managing diverse kitchen operations, from banquets to room service and multiple dining venues, while driving staff

Qualifications

• High school diploma or GED with 6 years in culinary/F&B or related field.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years experience in culinary/F&B or related field.

Responsibilities

• Leads kitchen management team and oversees day-to-day operations.
• Guides staff and sets performance standards across all kitchen areas.
• Ensures sanitation and food standards are achieved.
• Oversees all food preparation areas including banquets, room service, restaurants, bar/lounge and employee cafeteria.

Skills

Leadership

Sanitation standards

Education

High school diploma or GED

2-year degree in Culinary Arts / Hotel and Restaurant Management

Job description

Showing 1 Junior Cook Learn Prep Plate And Shine jobs in Tabanan

Executive Chef

Job Description

**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