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

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

• Meet with Executive Chef/Executive Sous Chef/CDC to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance

• Prepare all dishes following recipes and yield guides, according to standards and assign production and preparation work for all staff to complete, and review priorities
• Interact with customers and review guest feedback periodically
• Minimize waste and maintain controls to attain forecasted and maintain the food cost within the budgeted range
• Take physical inventory of specified food items for daily inventory and production charts according to department standards
• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks
• Ensure that restaurant Service Staff are informed of menu items served and the amount available for the meal period and functions
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel
• Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received
• Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, health/safety, and sanitation follow-up
• Participate and contribute to the resort sustainability program through education, interaction, and suggestion

• Only for Indonesian Citizen
• Minimum of 2 years of solid experience at the culinary management level in a high volume business standalone/free-standing Mexican restaurant that is reputable and most talked-about
• Excellent organizational and time-management abilities
• High attention to detail and a commitment to culinary excellence
• Proven track of delivering passion and innovation in creating high-level quality and modern cuisine which is sustainable and is recognized in the market
• 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
• Understanding of the profit & loss goals, is proficient in performing regular menu engineering and maintains an up-to-date market list
• Eloquent in English communication in both written and spoken
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required. Bachelor’s Degree is desirable

Join our team at AYANA MidPlaza, Jakarta as a Sous Chef Cold Kitchen and showcase your culinary expertise in preparing and presenting delectable cold dishes.

As a Sous Chef Cold Kitchen, you will work closely with our Executive Chef and be responsible for overseeing the cold food section, including salads, appetizers, and desserts.

AYANA MidPlaza is a luxury hotel offering an exceptional dining experience, and we are looking for a talented and passionate Sous Chef to join our Culinary team!

• Minimum of 2 years of experience as a Sous Chef Cold Kitchen or similar role
• Strong knowledge and expertise in preparing cold food items, including salads, appetizers, and desserts
• Experience working in a high-volume kitchen and managing a team of culinary professionals
• Ability to create and execute innovative and visually appealing cold food presentations
• Excellent organizational and time management skills, with the ability to work efficiently in a fast-paced environment
• Strong understanding of food safety and sanitation regulations
• Creative mindset and ability to develop new cold food recipes and menu items
• Excellent communication and leadership skills
• Passion for culinary arts and dedication to delivering exceptional dining experiences
• Relevant culinary qualifications and certifications are desirable
• Indonesian citizen only

TBA

Job Description:

• Collaborates with the head chef to direct food preparation.
• Helps design the food and drink menu.
• Produces high-quality plates, considering both design and taste.
• Oversees and supervises the kitchen staff.
• Assists with menu planning, inventory, and supply management.
• Keeps stations clean and complies with food safety standards.
• Monitors and maintains kitchen equipment.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

As a Sous Chef Comissary at AYANA MidPlaza, Jakarta, you will be responsible for coordinating and overseeing all culinary activities in the Comissary. You will lead and manage a team of chefs to ensure the quality, consistency, and timely delivery of food products to all outlets within the hotel. Your attention to detail, excellent culinary skills, and ability to work in a fast-paced environment will contribute to the success of our culinary operations.

Responsibilities:

• Supervise and coordinate the production and distribution of food products from the Comissary to all outlets within the hotel.
• Ensure the quality, consistency, and presentation of food products meet the hotel's standards.
• Manage and train a team of chefs, providing guidance and support to ensure high performance and professional development.
• Monitor food inventory levels and ensure efficient utilization and rotation of ingredients.
• Collaborate with the Purchasing department to maintain adequate stock levels and order necessary supplies.
• Implement and maintain food safety and hygiene standards, in accordance with local regulations and hotel policies.
• Participate in menu planning and development, providing input on new dishes and techniques.
• Manage and control food costs, maximizing profitability without compromising quality.
• Assist in the recruitment and selection of culinary staff.
• Conduct regular training sessions to improve culinary skills and knowledge.

• Previous experience as a Sous Chef or Chef de Partie in a high-volume establishment.
• Strong culinary skills and knowledge, with a focus on Asian and Western cuisine.
• Leadership and supervisory experience, with the ability to motivate and inspire a team.
• Excellent organizational and time management skills.
• Strong attention to detail and commitment to delivering high-quality food products.
• Knowledge of food safety and hygiene standards.
• Excellent communication and interpersonal skills.
• Flexible schedule and ability to work in a fast-paced environment.

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking. The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

He/She is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

Reporting to the Executive Assistant Manager you will be responsible for leading the culinary team. The Executive Sous Chef will oversee the Culinary Division, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.   

 What you will be doing:

• Ensure consistency and highest quality in all culinary deliveries, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

The Chef de Cuisine - Banquets plays a crucial role in ensuring exceptional culinary experiences for guests during banquet events. As the head chef in charge of banquets, this role is responsible for overseeing the planning, preparation, and execution of banquet menus, ensuring the highest quality of food and presentation. The Chef de Cuisine - Banquets collaborates closely with the Catering and Conference Service team to create customized menus, taking into account dietary restrictions and preferences of guests. They lead and inspire a team of culinary professionals, ensuring efficient coordination and execution of banquet services. With a focus on innovation and creativity, the Chef de Cuisine - Banquets brings culinary expertise and a refined palate to create memorable dining experiences that reflect the luxury and sophistication of the hotel brand.

Reporting to the Executive Sous Chef, the Sous Chef plays a vital role in upholding the outlet's culinary standards, ensuring the delivery of exceptional dining experiences to guests. They assist in menu planning, food preparation, and kitchen management, working closely with the kitchen team to maintain high-quality standards, consistency, and efficiency. The Sous Chef contributes to the overall success of the outlet by assisting in the creation of innovative menus, supervising and training kitchen staff, and collaborating with other departments to provide a seamless guest experience. 

Chef de Partie

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Lead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions
• Develop new dessert, pastry and bread products
• Maintaining payroll costs and productivity within budgeted guidelines
• To assist in the recruitment and training of all new Pastry Cooks
• Balance operational, administrative and Colleague needs
• Follow outlet policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Chef de Cuisine
(For a New, Revamped Dining Experience)

Ready for a sizzling career move? Fairmont Jakarta is revamping one of its specialty restaurants to offer a new dining experience, infused with global influences and contemporary flair, for Jakarta gourmet aficionados. Located 22 floors above the ground, the new restaurant will bring Fairmont Jakarta dining scene to a new height, with its alliance with a Michelin-starred restaurant in Singapore.

We are seeking a talented and experienced Chef de Cuisine to lead the culinary team of our new dining experience restaurant within a prestigious five-star hotel. As Chef de Cuisine, you will play a pivotal role in creating and executing an exceptional culinary experience that exceeds the expectations of our discerning guests.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Lead, mentor, and inspire a team of culinary professionals to consistently deliver high-quality dishes and impeccable service.
• Collaborate with the executive chef and other team members to develop innovative and enticing menus that showcase local and seasonal ingredients while reflecting the unique concept of the restaurant.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring adherence to food safety and sanitation standards at all times.
• Maintain strict quality control measures to ensure consistency and excellence in every dish served.
• Manage inventory levels, order supplies, and control food costs to maximize profitability while minimizing waste.
• Provide ongoing training and development opportunities for kitchen staff to enhance their culinary skills and knowledge.
• Ensure compliance with all relevant health, safety, and hygiene regulations, as well as hotel policies and procedures.
• Work closely with front-of-house staff to ensure seamless coordination and exceptional guest experiences.

• 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
• Assist bakers with production of new products or when schedule falls behind
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Maintain a high standard of personal appearance and hygiene at all times

Reporting to the Executive Chef you will be responsible for leading the culinary team. 

 What you will be doing:

• Ensure consistency and highest quality in all culinary deliveries, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

Reporting to the Executive Chef you will be responsible for leading the Pastry and Bakery culinary team.    

 What you will be doing:

• Responsible for the production of all pastries, desserts, breads and other baked product
• Maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

Reporting to the General Manager you will be responsible for leading the culinary team. The Executive Chef will oversee the Culinary Division, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.   

 What you will be doing:

• Ensure consistency and highest quality in all culinary deliveries, maintaining the financial performance indicators in line with the budget.
• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and our Heartist
• Develops and maintains active menus based on sales mix, demands, special promotions and product availability.
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

The Sous Chef assists the Chef de Cuisine in overseeing the culinary operations of the banquet department. They are responsible for ensuring the smooth execution of banquet events by supervising the kitchen staff, coordinating food production, and maintaining the high standards of culinary excellence. They collaborate closely with the banquet sales team and event planners to understand client preferences and menu requirements, and they play a crucial role in menu planning, recipe development, and food presentation. They also ensures compliance with food safety and sanitation standards, controls food costs, and assists in training and mentoring the culinary team. With their culinary expertise, leadership skills, and attention to detail, the Sous Chef contributes to creating memorable dining experiences for guests attending banquet events in the hotel.

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 Assistant Manager - Food & Beverage 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.

• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. Ensures accurate maintenance and analyzes the activities and trends of ceompetitive restaurants, bars and banquets.
• Oversees the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. 
• Reviews menus, analyzes recipes, determines food, labour overhead costs and assigns prices to menu items. 
• Introduces and tests the market with new products which are market-oriented in terms of price and product. 
• Maintains profitable food production level according to forecast. 
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. 
• Supervises outlet chefs and commissary kitchen personnel and coordinates their assignments to ensure economical and timely food production. 
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared is prescribed manner. 
• Frequently tastes food and beverage in all outlets and be demanding and critical when it comes to quality. 
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. 
• Devises special dishes and develops innovative recipes and establishes and enforces nutrition and sanitation standards for all restaurants. 
• Responsible for the total food production in all kitchens.
• Assists the outlet management teams in the preparation and implementation of their annual outlet marketing plans. 
• Checks incoming food items, ensures that all food merchandise is accordance with order sheet and receiving records, transfer them to the appropriate section of the kitchen control waste and losses and keeps them to a minimum. 
• Ensures that all restaurants kitchen produce consistently high quality food and items according to current menu and cards and set standard. 
• Establishes a rapport with guests maintaining good customer relationship, handle all guest complaints, requests and inquiries on food, beverage and service. 
• Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations and interacts with Guest if necessary to ensure that the food is meeting the guests’ expectations.
   

As a Commis Chef at Jimbaran Puri, A Belmond Hotel, you are part of a family that shapes the culinary experience of our guests. In this role, you will master the art of delivering exceptional gastronomic experience and always aiming to exceed expectations. If you are looking to develop your skills and be part of the future of luxury, this is your moment.

Primary responsible includes:

-          Support our food sustainability initiatives

-          Consistency for the result

-          Passion in cooking and art of plating

-          Make the Moment for our guest journey and talent journey

-          Creative and innovative

-          Be remarkable as in passionate in food.

-          Prepare food and provide prompt as the HACCP standard

What you bring:

-          Relevant qualification or experience working as a Commis Chef

-          Knowledge of basic food preparation and culinary techniques

-          Consistency and strong attention in details

-          Willingness to learn and develop

-          A team player

-          HACCP and Personal hygiene knowledge.

-          Indonesian citizen only

What we offer:

At Jimbaran Puri, we pride ourselves on fostering a culture built on kindness, active listening, and genuine connections with our colleagues and guests. We offer a comprehensive range of compensation and benefits including:

-          Competitive basic salary and benefits

-          Loyalty and recognition rewards programs

-          Employee assistance and wellness programs

-          Enhanced pension scheme

-          Comprehensive Medical insurance Complimentary and preferred rate experiences at our iconic destinations

-          Friendly and Family environment

We strive to create an environment where our employees can thrive both personally and professionally. With a commitment to your ongoing development, you’ll have the opportunity to learn and grow. Join us and be part of creating unforgettable moments for our guests, communities, and each other.

This is your moment.

Apply today!

About Us

Jimbaran Puri, is located in the heart of a small fisherman’s enclave, offering a taste of unspoiled Bali, a slice of paradise barely touched by tourism and regarded as one of the island’s most serene hotels.

Jimbaran Puri means “Royal House in Jimbaran area”

To arrive at Jimbaran Puri is to enter another world. The perfect combination of tradition, culture and nature are the soul and charm of the resort which creates a serene authentic Balinese beach hideaway.

Jimbaran Puri is an ode to Bali’s tranquil atmosphere and authentic Balinese hospitality, offering a peaceful and spiritual setting where time seems to have stood still.

The Belmond & LVMH Family

Jimbaran Puri, A Belmond Hotel, Bali, Indonesia, is proud to be part of LVMH, and the Belmond global collection of iconic hotels, trains and river cruises, all creating exceptional experiences worldwide. When you join one of our properties, you join a global family of history-rich hotels and breathtaking destinations, where our employees are the heart of the Belmond experience.

Join our team and be part of the continued success of Bali’s largest integrated resort. We offer an exciting career opportunity to join one of our restaurant outlets which is Ah Yat Abalone Restaurant.

Ah Yat Abalone Restaurant is renowned for its commitment to excellence in Chinese cuisine, offering a rich tapestry of flavors and culinary experiences. We are currently seeking a passionate and skilled Chopper Sous Chef to join our dynamic culinary team with details as follow:

Responsibilities:

• Demonstrate exceptional proficiency in knife skills, including but not limited to slicing, dicing, chopping, and fileting various ingredients with precision and speed.
• Execute the preparation of ingredients according to recipes and specifications, ensuring consistency in quality and portion sizes.
• Oversee and manage a designated kitchen station efficiently, maintaining cleanliness, organization, and adherence to safety and sanitation standards at all times.
• Work closely with the Head Chef and other kitchen team members to ensure smooth coordination and timely execution of dishes during service periods.
• Monitor the freshness and quality of ingredients as well as availability of the food stock, proactively addressing any issues to maintain the highest standards of food quality and presentation.
• Follow recipes and cooking techniques accurately while also contributing creative ideas for menu development and improvement.
• Demonstrate flexibility and adaptability in handling various culinary tasks and challenges, including high-pressure situations during peak service hours.

• Exclusive only for Indonesian citizens.
• Proficient in English communication.
• Min. of 2 years of solid experience in the same position in a large luxury resort or in a free-standing Chinese restaurant with a good reputation.
• Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable.
• Any formal culinary training or relevant certification from a recognized culinary institution is preferred, Diploma graduate or higher is desirable.
• Proven experience as a Sous Chef or similar role in a high-volume kitchen environment.
• Exceptional proficiency in knife skills and the ability to handle and prepare a wide range of ingredients with precision and efficiency.
• Strong teamwork and communication skills, with the ability to collaborate effectively.
• Excellent organizational skills and attention to detail, with the ability to work effectively in a fast-paced kitchen environment.
• A passion for culinary innovation and creativity, with the ability to contribute ideas for menu development and enhancement.
• Ability to thrive in a dynamic and ever-changing culinary environment.
• Willingness to work evenings, weekends, and holidays as required.

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

We offer an exciting career opportunity for an individual with the following details:

Responsibilities:

• Design, develop, and update menus showcasing authentic Thai flavors while incorporating innovative techniques and seasonal ingredients
• Create and refine recipes for traditional Thai dishes, ensuring authenticity, flavor balance, and visual appeal
• Oversee all aspects of the Thai kitchen operations, including food preparation, cooking, and plating, while maintaining cleanliness, organization, and adherence to safety standards
• Lead and mentor a team of culinary professionals, including sous chefs, cooks, and kitchen staff, fostering a collaborative and supportive work environment
• Maintain high standards of food quality, taste, and presentation, conducting regular tastings and inspections to uphold excellence
• Monitor inventory levels of Thai ingredients and supplies, coordinate with suppliers for timely replenishment, and minimize waste through efficient usage
• Manage food costs and kitchen expenses effectively, optimizing resources without compromising quality or guest satisfaction
• Ensure compliance with health and sanitation regulations, food safety standards, and company policies, maintaining a clean, safe, and hygienic kitchen environment

• Exclusive opportunity for Thai nationals
• Has a min. of 2 years of solid experience in the culinary management level in Thai cuisine specialty in a high volume of a business free-standing restaurant with a good reputation and most talked-about
• Has a min. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, Bachelor’s Degree is desirable
• Has a proven track of delivering innovative and creative Thai cuisine
• Has a strong sense of competition in the business, wants to win attitude, and is ahead of the trend
• Has strong leadership skills with an acute sense of good judgment and swift performance improvement
• Can thrive in a high-pressure environment and has a strong operational strategy that is timely
• Has in-depth knowledge of food safety principles and best practices, HACCP certification is desirable
• Has a deep understanding of the profit & loss goals, is proficient in performing regular menu engineering, and maintains an up-to-date market list

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.

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.

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.