Introduction
We are seeking a talented Demi Chef Senior – Spesialis Masakan Gourmet to join the culinary team of a prestigious hotel‑resort brand. This role is designed for a motivated professional who thrives in a high‑end food service environment and can deliver innovative, guest‑focused gourmet dishes. The successful candidate will work Monday through Saturday, from 08:00 to 17:00, contributing to the resort’s reputation for culinary excellence and unforgettable dining experiences.
Responsibilities
- Assist the Executive Chef in planning, developing, and executing a seasonal gourmet menu that reflects both local flavors and international trends.
- Supervise daily kitchen operations, ensuring that all dishes are prepared to the highest quality standards and presented with artistic precision.
- Manage inventory control, conduct regular stock checks, and coordinate with suppliers to maintain optimal levels of fresh ingredients while minimizing waste.
- Train, mentor, and evaluate junior kitchen staff, fostering a collaborative environment that emphasizes teamwork, safety, and continuous improvement.
- Maintain strict adherence to food safety regulations, sanitation protocols, and HACCP guidelines throughout the preparation and service processes.
- Collaborate with front‑of‑house managers to accommodate special dietary requests, private events, and banquet functions, ensuring seamless service delivery.
- Monitor food cost percentages, propose cost‑saving initiatives, and assist in budgeting for the culinary department.
- Stay abreast of emerging culinary techniques, ingredient trends, and industry innovations, and actively contribute fresh ideas to the menu development cycle.
Requirements
- Minimum education: D3/D4 in Culinary Arts, Hospitality Management, or a related field.
- At least 2 years of hands‑on experience in a similar demi‑chef or sous‑chef role within a hotel, resort, or upscale restaurant setting.
- Exceptional communication skills in Bahasa Indonesia; proficiency in English is highly advantageous for interacting with international guests.
- Strong creative and innovative mindset, with a proven track record of delivering results that exceed guest expectations.
- Demonstrated ability to work under pressure while maintaining composure, professionalism, and a positive attitude.
- Team‑player orientation, with the ability to motivate and lead kitchen staff toward shared objectives.
- Core cooking skills covering a wide range of gourmet techniques, plating aesthetics, and flavor balancing.
- Flexibility to work occasional evenings, weekends, or holidays as required by the resort’s operational calendar.
Benefits
- Competitive base salary with performance‑based incentives.
- Comprehensive health and dental insurance coverage for the employee and eligible dependents.
- Meal allowance and complimentary dining privileges across all resort venues.
- Professional development programs, including culinary workshops, certifications, and mentorship opportunities.
- On‑site accommodation or housing allowance for qualified candidates.
- Paid annual leave, sick leave, and public holiday entitlement in accordance with Indonesian labor law.
- Employee wellness initiatives such as gym access, spa discounts, and team‑building activities.
About Company
The resort is a leader in the luxury hospitality market, known for its breathtaking beachfront location, world‑class amenities, and a commitment to delivering exceptional guest experiences. With a portfolio that includes award‑winning restaurants, spa facilities, and conference centers, the property attracts discerning travelers from around the globe. Our culinary team plays a pivotal role in upholding the brand’s reputation for innovation, quality, and service excellence. Join us and be part of a dynamic environment where your passion for gourmet cuisine can flourish while contributing to a legacy of hospitality distinction.
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