Cost-Jobs in Indonesien

Join our team and be part of the continued success of Bali's largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

1. Meet with Executive Chef/Executive Sous Chef/CDC to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
2. Prepare all dishes following recipes and yield guides, according to standards, and assign production and preparation work for all staff to complete; review priorities.
3. Interact with customers and review guest feedback periodically.
4. Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range.
5. Take physical inventory of specified food items for daily inventory and production charts according to department standards.
6. Review financials periodically to ensure we meet or exceed all departmental revenue goals by maximizing all opportunities.
7. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department's standards and delegate these tasks.
8. Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions.
9. Monitor staff performance and ensure all procedures are completed to department standards; rectify deficiencies with respective personnel.
10. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.
11. Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up.
12. Participate and contribute to the resort sustainability program through education, interaction, and suggestions.

• Only for Indonesian Citizens.
• Minimum of 2 years of solid experience at the culinary management level in a high-volume, reputable, standalone restaurant in Bali or Indonesia, specializing in Balinese Cuisine.
• Proven track record of delivering innovative and creative comfort food cuisine.
• Excellent organizational and time-management abilities.
• High attention to detail and a commitment to culinary excellence.
• Proven ability to deliver passion and innovation in creating high-quality, modern, sustainable cuisine recognized in the market.
• Strong leadership skills with good judgment and swift performance improvement. Ability to thrive in high-pressure environments with a strategic operational approach.
• Knowledge of food safety principles and best practices; HACCP certification is desirable.
• Understanding of profit & loss goals; proficient in menu engineering and maintaining an up-to-date market list.
• Proficient in English communication, both written and spoken.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related field is required; Bachelor's Degree is a plus.