• Mengurus persiapan makanan sehari-hari dan tugas yang diberikan oleh atasan untuk memenuhi standar dan kualitas yang ditetapkan oleh Restoran
• Mengkoordinasikan tugas sehari-hari dengan Chef De Partie.
• Mampu memperkirakan kebutuhan produksi sehari-hari dan memeriksa kualitas produk pangan mentah dan matang untuk memastikan terpenuhinya standar.
• Memastikan produksi, penyiapan, dan penyajian makanan memiliki kualitas terbaik setiap saat.
• Pastikan komunikasi yang efektif antar staf dengan menjaga lingkungan kerja yang aman dan ramah.
• Kemampuan untuk menghasilkan karya sendiri sesuai dengan tenggat waktu dan membantu serta mendorong orang lain dalam mencapai tujuan tersebut.

• Melakukan produksi makanan di outlet
• Memastikan seluruh produksi makanan sesuai dengan standar yang diberikan.
• Memastikan konsistensi kualitas dan tampilan makanan yang diberikan kepada pelanggan.
• Menjalankan SOP kebersihan, food handling, dan standar higienitas.
• Bekerjasama dengan berbagai pihak untuk memastikan kepuasan pelanggan terhadap item makanan yang tersajikan.

• Membantu Bakery/Pastry/Hotmelas Chef dalam pembuatan dan persiapan masak/baking.
• Membantu dalam mengelola outlet kitchen untuk memastikan operasional berjalan dengan baik.
• Membantu membuat jadwal kerja staff apabila Bakery/Pastry/Hotmelas Chef tidak ada.
• Memastikan kualitas, kuantitas, dan ketepatan penyajian makanan dan terlihat sesuai standar perusahaan dan Chef.
• Memastikan kuantitas dan kualitas dari barang pesanan yang diterima dan disimpan dengan kondisi baik.
• Bekerja dengan tim, memastikan tim bekerja sesuai SOP dan menghasilkan makanan sesuai dengan standard yang ditentukan.
• Mematuhi ketentuan dari prinsip penanganan makanan, higienitas, dan keamanan.

Join our team and be part of the continued success of Bali’s Largest Integrated Resort.

We offer exciting career opportunities for individuals with the following details:

Summary of Responsibilities:

• Prepare and bake a variety of bread, pastries, and desserts according to established recipes and standards
• Work collaboratively with the culinary team to develop new and innovative bakery items
• Maintain cleanliness and organization in the bakery area, adhering to health and safety regulations
• Monitor inventory levels of baking supplies and assist in ordering as needed
• Train and supervise junior bakery staff to ensure quality and consistency in production
• Ensure that all baked goods are presented beautifully and meet the restaurant's standards
• Assist in menu planning and recipe development for special occasions and events

• Only for Indonesian Citizen
• Minimum of 2 years' experience in the same position
• Strong knowledge of baking techniques, a passion for creating high-quality baked items and the ability to create a wide range of baked products
• Proven track of delivering high-level quality bakeries that are special and fresh, which is sustainable and is recognized in the market
• Strong business acumen with a strong sense of competition in the business, wants to win attitude, and is ahead with the trend
• Strong leadership skills with an acute sense of good judgement and swift performance improvement. Can thrive in a high-pressure environment and has a strong operational strategy that is timely.
• Knowledge of food safety principles and best practices, HACCP certification is desirable.
• Deep understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list
• 2-year degree from an accredited university in Culinary Arts, Pastry & Bakery or a related major is required, Bachelor’s Degree is desirable

We are seeking a dedicated and enthusiastic Daily Worker - Commis to join our culinary team in the vibrant culinary scene of Ubud, Indonesia. As a Commis, you will play a crucial role in supporting our kitchen operations and contributing to the creation of exceptional dining experiences for our guests.

• Assist in food preparation tasks, including washing, peeling, chopping, and portioning ingredients
• Follow recipes and cooking instructions under the guidance of senior kitchen staff
• Maintain a clean and organized work area, adhering to food safety and hygiene standards
• Assist in the proper storage and labeling of food items
• Help with basic cooking tasks and plating of dishes
• Operate and maintain kitchen equipment and tools
• Collaborate effectively with kitchen team members to ensure smooth operations during service
• Assist in inventory management and restocking of supplies
• Participate in kitchen cleaning and sanitation procedures
• Support senior chefs in menu preparation and special culinary projects as needed

A Commis II - Pastry is entrusted with mastering the fundamental skills and techniques required for pastry preparation, including the creation of delectable desserts, pastries, and baked goods. Working closely under the guidance of experienced pastry chefs, the Commis II - Pastry contributes to the meticulous execution of pastry creations, ensuring they align with the hotel's exacting standards of taste, quality, and presentation. This role represents an invaluable opportunity for culinary enthusiasts to embark on their culinary journey and cultivate their skills within a world-class pastry kitchen, ultimately contributing to the hotel's distinguished reputation for culinary excellence on the international stage. 

Commis II - Bakery serves a pivotal role in maintaining the exceptional culinary standards we are renowned for. As a Commis II in the Bakery department, you will play a crucial part in crafting exquisite baked goods and pastries that epitomize both artistry and taste. Your responsibilities will encompass preparing, baking, and presenting an array of delectable creations while adhering to the highest quality and hygiene standards.

We are seeking a talented and passionate Chef de Partie - Pastry to join our culinary team in the beautiful town of Ubud, Indonesia. As a key member of our kitchen staff, you will be responsible for overseeing the pastry section, creating delectable desserts, and maintaining the highest standards of quality and presentation.

• Lead and manage the pastry section, ensuring efficient operations and high-quality output
• Create and execute innovative pastry recipes and dessert presentations
• Collaborate with the Head Chef and Sous Chef to develop and update menus
• Train and supervise junior pastry staff, fostering a collaborative and efficient work environment
• Maintain strict adherence to food safety and hygiene standards
• Monitor and control food costs, minimizing waste while maintaining quality
• Ensure proper storage and rotation of pastry ingredients and products
• Assist in inventory management and ordering of pastry supplies
• Participate in menu planning and costing activities
• Contribute to the overall success of the kitchen by supporting other sections as needed

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through
• 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
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
• Attend all briefings, meetings and trainings in absence of Executive Chef.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel in absence of Executive Chef.

We are seeking an experienced and passionate Chef de Cuisine - Indonesian Cuisine to join the culinary team at DELONIX Karawang, an esteemed member of AYANA Hospitality. This role involves overseeing the kitchen operations, creating an authentic Indonesian menu, and leading a dedicated team in delivering exceptional culinary experiences.

Key Responsibilities:

• Design and implement a diverse and innovative Indonesian menu that reflects the rich culinary heritage of Indonesia.
• Manage day-to-day kitchen operations, ensuring the highest standards of food quality, preparation, and presentation.
• Supervise and train kitchen staff, fostering a collaborative and creative working environment.
• Ensure compliance with food safety and hygiene standards, maintaining a safe and clean kitchen.
• Collaborate with suppliers to source high-quality ingredients and maintain inventory levels.
• Review financial performance, including food costs and waste management, to optimize kitchen profitability.
• Engage with guests to receive feedback and adapt menu offerings accordingly.

• Minimum of 3 years of experience in a culinary leadership role, preferably in Indonesian cuisine.
• Demonstrated expertise in traditional and modern Indonesian cooking techniques and flavors.
• Strong leadership skills with the ability to inspire and manage a diverse team.
• Excellent organizational skills and attention to detail.
• Ability to thrive in a fast-paced, high-pressure environment.
• In-depth knowledge of food safety standards, HACCP certification is a plus.
• Creativity and innovation in menu development along with a passion for culinary excellence.
• Degree in Culinary Arts or related field is preferred.

• Dormitory

• Health Insurance

• Demonstrates teamwork by cooperating and assisting co-workers as needed.
• Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order.
• Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes.

1. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
2. Suggest new recipe/products which may improve quality of food or lower food cost.
3. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
4. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
5. Ensure Kitchen team adhere to food safety, health, security and loss control policies and procedures and Government legislation

Junior Sous Chef is responsible for creation of menus and standard recipes maintain and control production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity.

Decision Making Responsibilities:

• Assist in food preparation and collaborate with the executive/head chef.
• Help in the design, testing, and implementation of the food and drink menu.
• Produce high-quality plates for customers in both design and taste.
• Oversee and supervise kitchen staff.
• Assist with inventory, ordering, supplier relationships, and management of supplies.
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
• Keep work and food prep stations clean and comply with food safety standards.
• Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
• Maintain the schedule for staff shifts.
• Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
• Department Budget
• Matters pertaining to Culinary  operations
• Within the authority as assigned by Superior

The Executive Sous Chef in serves a crucial role in ensuring exceptional culinary experiences in the hotel's food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Chef and collaborates with the F&B team to create innovative menus, maintain high culinary standards, and deliver memorable dining experiences. They are responsible for supervising the kitchen staff, monitoring food quality, managing inventory, and ensuring efficient operations. By providing leadership, creativity, and attention to detail, the Executive Sous Chef contributes to the hotel's reputation for culinary excellence and guest satisfaction in their designated outlet.

AYANA Hospitality is excited to announce an opportunity for a Commis Hot & Cold Kitchen at AYANA Komodo. As a Commis, you will work under the guidance of senior chefs to assist in the preparation and presentation of a variety of dishes, both hot and cold. This role offers a unique chance to learn and grow in a beautifully scenic environment, surrounded by a team dedicated to culinary excellence.

Responsibilities

• Assist in the preparation and cooking of dishes according to the recipes and specifications provided by the senior chefs
• Maintain cleanliness and organization in the kitchen, ensuring compliance with food safety and sanitation standards
• Prepare ingredients and assist with mise en place for both hot and cold kitchen stations
• Participate in food plating and presentation activities to ensure high-quality cuisine
• Support the kitchen team in maintaining a smooth workflow and effective communication
• Assist with inventory management and stock rotation
• Learn and apply new cooking techniques and methods as directed by senior staff

• Previous experience in a kitchen or culinary environment is preferred, but a passion for cooking and willingness to learn is essential
• Knowledge of food safety and sanitation practices
• Excellent teamwork skills and the ability to communicate effectively in a busy kitchen
• Strong attention to detail and commitment to producing high-quality dishes
• Ability to work flexible hours, including evenings, weekends, and holidays as needed
• High school diploma or equivalent required, culinary school or formal training in a related field is a plus

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

• Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard 

• Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications 

• Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products 

• Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met 

• Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting 

• Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times 

• Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department 

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications 

• Update recipe, costing and menu planning for promotions 

Responsibilities:

• Assist supervisor to run the station efficiently.
• Obtain requisitioned goods from the storeroom.
• Stock food items neatly in shelves and fridges.
• Keep the section that he is assigned to in good working order.
• Assist in cleaning utensils and equipment.
• Work according to standard recipes.

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.  

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work 

• Ensure personal cleanliness and proper deportment of all team members 

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage 

• Discuss with the Executive Chef and recommends menu price adjustments  

• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.  

• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner 

• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food 

• Suggest new recipe/products which may improve quality of food or lower food cost 

• Check the maintenance of all kitchen equipment  

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to 

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization 

The Junior Sous Chef - Pastry serves a crucial role in ensuring an exceptional culinary experience for guests. As a Junior Sous Chef - Pastry, the primary purpose is to assist in overseeing and managing the pastry department, including the creation and execution of a wide range of delectable desserts and baked goods. Working under the guidance of the Pastry Chef, the Junior Sous Chef - Pastry contributes to menu planning, recipe development, and maintaining high culinary standards. This position requires a strong foundation in pastry techniques, a keen eye for detail, and the ability to collaborate effectively with the culinary team to deliver exquisite pastries that exceed guests' expectations consistently. The Junior Sous Chef - Pastry plays a vital role in upholding the hotel's reputation for culinary excellence and ensuring guest satisfaction in the realm of pastry and dessert offerings.

Prepare and cook a variety of Japanese dishes, including sushi, sashimi, tempura, and ramen.

Ensure all dishes are prepared to the highest standards of quality and taste.

Maintain a clean and organized kitchen environment.

Adhere to all health and safety regulations.

Collaborate with other kitchen staff to ensure smooth kitchen operations.

Stay updated with the latest culinary trends and techniques.

Manage inventory and order supplies as needed.

Train and mentor junior kitchen staff.

Develop new recipes and menu items.

Ensure proper storage and handling of all ingredients.

Monitor food costs and work to minimize waste.

Maintain high standards of hygiene and cleanliness.

Work efficiently under pressure in a fast-paced environment.

Ensure timely preparation and delivery of dishes.

Communicate effectively with front-of-house staff.

Participate in menu planning and development.

Ensure consistency in taste and presentation of all dishes.

 Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

Ensure personal cleanliness and proper deportment of all team members

Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

Discuss with the Executive Chef and recommends menu price adjustments

Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

Suggest new recipe/products which may improve quality of food or lower food cost

Check the maintenance of all kitchen equipment

Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

Interview, select and recruit team members

Identify and develop team members with potential

Conduct performance review with the team

Be well versed in hotel fire & life safety/emergency procedures

Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

Attend all briefings, meetings and trainings as assigned by management

Maintain a high standard of personal appearance and hygiene at all times

Perform other reasonable duties assigned by the assigned by the Management

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

Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Join AYANA Hospitality at our exquisite AYANA Komodo resort as a Commis Pastry, where you will play a pivotal role in creating an unforgettable culinary experience for our guests. Our commitment to delivering extraordinary service and quality makes us a leader in the luxury hospitality industry.

In this role, you will assist our talented pastry chefs in the preparation and presentation of a wide variety of pastries and desserts. This is an excellent opportunity for those looking to refine their skills, learn innovative techniques, and contribute to our acclaimed dining offerings.

• Basic experience in pastry or a relevant culinary program is advantageous, but passion and willingness to learn are essential.
• Familiarity with pastry techniques and baking processes is a plus.
• Strong teamwork skills and the ability to communicate effectively in a fast-paced kitchen environment.
• Detail-oriented, with a focus on quality and presentation.
• Ability to manage time well, multitask, and work under pressure.
• Flexibility to work various shifts, including nights, weekends, and holidays, to meet the needs of the business.

The Chef de Partie - Pastry is an expert in creating pastries and desserts that not only tantalize the taste buds but also embody the pinnacle of quality and innovation. Working closely with our dynamic culinary team, you will collaborate to conceptualize, prepare, and present a range of irresistible pastry creations, ensuring they consistently meet the exacting standards that define our hotel's commitment to delivering an unparalleled dining experience. Your keen eye for detail, artistic talents, and unwavering dedication to upholding the operational excellence of our pastry kitchen will be instrumental in reinforcing our hotel's standing as the premier culinary destination for discerning guests from across the globe.

•To ensure that the kitchen operates in a timely way

•Full compliance with local municipality HACCAP standards and certification.

•Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.