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 only
• Minimum of 2 years experience as Demi Chef De Partie in Japanese cuisine or banquet kitchen operations
• Strong knowledge of Japanese culinary techniques and banquet preparation standards
• Experience in hotel banquet operations is an advantage
• Good understanding of HACCP standards and food safety procedures
• Ability to work under pressure in high-volume event environments
• Strong attention to detail, discipline, and teamwork
• Diploma in Culinary Arts or related field is preferred