Requirements

Indonesian Citizen, 2+ years experience in Japanese cuisine or banquet, Knowledge of Japanese culinary techniques, Understanding of HACCP standards

Skills

HACCP

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

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

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