Grand Seminyak jobs 2025

Qualifications

• Diploma degree from an accredited university in culinary arts, hotel and restaurant management, or a related major is required, bachelor's degree is desirable.
• A minimum of 2 - 3 years of experience as a chef de cuisine specializing in mediterranean and french Cuisine in a 5* hotel or high-volume business standalone/ free-standing restaurant that is reputable and most talked-about in bali or in indonesia.
• Has a good understanding about the food costs including to manage and to calculate.
• Has a good quality management and quality control.
• HCAAP trained.
• Excellent communication, highly motivated, passionate, energetic with excellent interpersonal skill.
• Strong problem solving and decision-making abilities.
• Open for indonesian citizen only and preferably bali domiciled.

Key responsibility

• Work with senior culinary team and responsible to develop new menus and product development supported by detailed analysis and accurate costing.
• Supervise senior culinary team to run the kitchen and performance at high quality level whilst maintaining acceptable food cost.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.