Total 15 job vacancies by Minor International

We are seeking a friendly and efficient Daily Worker to join our Food & Beverage Service team in the vibrant town of Ubud, Indonesia. As a key member of our F&B team, you will play a crucial role in ensuring our guests have an exceptional dining experience.

• Greet and seat guests in a warm and welcoming manner
• Take food and beverage orders accurately and efficiently
• Serve food and drinks to customers in a timely fashion
• Maintain cleanliness and hygiene standards in the dining area
• Process payments and handle cash transactions
• Assist in setting up and breaking down dining areas
• Collaborate with kitchen staff to ensure smooth service operations
• Respond promptly to guest inquiries and concerns
• Adhere to all food safety and sanitation guidelines
• Participate in team meetings and training sessions as required

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

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.

You will lead the Food & Beverage division, driving the Food & Beverage team in all aspects, from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offering. You will manage the financial aspects of the department to achieve the budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level – grooming ‘good’ to ‘great’ and achieve the targeted team member satisfaction. You will work closely with the sales & catering, marketing and banquet teams to maximize the business results. Your reporting line will be to the General Manager and part of the executive team of the hotel.

• Assist in the daily preparation and baking of bread, pastries, and desserts.
• Follow recipes and maintain consistency in flavor and presentation.
• Support the Executive Pastry Chef in managing inventory and ordering supplies.
• Maintain cleanliness and organization of the baking area.
• Adhere to food safety and sanitation guidelines.
• Collaborate with the kitchen team to create new menu items.

As a Waiter / Waitress, you will provide excellent customer service by taking orders, serving food and beverages, and ensuring a positive dining experience. Responsibilities include greeting guests, presenting menus, answering questions about menu items, handling transactions, and maintaining a clean and organized dining area. Strong communication skills, a friendly demeanor, and the ability to work efficiently in a fast-paced environment are essential. Previous experience in a similar role is a plus.

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.

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.

As Waiter/Waitress you need to ensure the effective delivery of in-room dining services to guests of the hotel. Your key duties and responsibilities will be to ensure that the in-room dining service is delivered in line with the brand service standards, that orders are delivered on time having been thoroughly checked, and that tray clearanceis done quickly. Additionally you will be required to fully participate in departmental training sessions to improve personal skills and service levels, interact with guests in an upbeat and friendly manner in order to maximize satisfaction, and capitalize on the returns to the hotel.

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.

As a Sous Chef, 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 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.

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.

The job of the Executive Pastry Chef is the production of the most creative pastries and deserts, for the enjoyment of our guests. You will also supervise, plan, organize, direct, and participate in the centralized production of highly specialized bakery and pastry menu items. The Executive Pastry Chef will also take on the responsibility of organizing and leading training sessions for the members of their team.

As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating kitchen of our main restaurant within the culinary department, including any projects requested by the Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures.