Job Description

Support the Head Chef in all daily kitchen operations and take charge when they are absent. Ensure high standards of food quality, taste, and presentation across all outlets. Coordinate food preparation for restaurants, banquets, and staff canteen. Maintain cleanliness, organization, and proper storage in all kitchen areas. Ensure correct food labeling, temperature recording, and HACCP compliance. Conduct regular food tastings and quality checks. Help develop new menu items and document standard recipes. Manage portion control, reduce food waste, and support food cost efficiency. Use systems such as FutureLog and Winnow for inventory, recipes, and waste tracking. Check ingredient quality during receiving and ensure supplier standards are met. Supervise Demi Chefs, Commis, and Stewards, providing coaching and daily briefings. Assist with staff scheduling, training, and performance support. Promote teamwork, discipline, and a positive kitchen environment. Follow hotel safety, hygiene, and sustainability guidelines (HACCP, OH&S, GAIA). Participate in emergency procedure training and follow safety protocols. Maintain high personal hygiene and attend required meetings and trainings. Perform other duties assigned by management to support smooth kitchen operations.
Job Types: Full-time, Permanent

Benefits:

Dental insurance Free parking Gym membership Health insurance Maternity leave Meal provided Opportunities for promotion Parental leave Professional development
Ability to commute/relocate:

Nusajaya: Reliably commute or planning to relocate before starting work (Required)
Work Location: In person