About this role
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:
Summary of Responsibilities:
Prepare all Japanese cuisine dishes for banquet operations in accordance with authentic recipes, presentation standards, and quality requirements.Execute mise en place and production activities for banquet functions based on event requirements and operational planning.Ensure high standards of food quality, consistency, and presentation in alignment with Japanese culinary standards.Coordinate with senior kitchen personnel to ensure smooth execution of banquet operations.Maintain strict hygiene, sanitation, and food safety standards in accordance with HACCP guidelines.Assist in inventory control, food storage, and stock rotation processes.Monitor food quality and support waste reduction initiatives.Ensure cleanliness and proper organization of workstation and kitchen section.Communicate with banquet service teams regarding menu execution and timing.Support continuous improvement of Japanese banquet kitchen operations.Requirements
Indonesian Citizen onlyMinimum of 2 years experience as Demi Chef De Partie in Japanese cuisine or banquet kitchen operationsStrong knowledge of Japanese culinary techniques and banquet preparation standardsExperience in hotel banquet operations is an advantageGood understanding of HACCP standards and food safety proceduresAbility to work under pressure in high-volume event environmentsStrong attention to detail, discipline, and teamworkDiploma in Culinary Arts or related field is preferred