Total 171 F&B / Tourism / Hospitality job vacancies in Komplek Wijaya Graha Puri Blok G/17 Lantai 3, Jl. Wijaya 2, Kebayoran Baru, Jakarta Selatan 12160

AYANA Hospitality is seeking a highly skilled and creative Chef de Partie to join our team at AYANA MidPlaza in Jakarta. As a Chef de Partie in the Cold Kitchen, you will be responsible for preparing and presenting a variety of cold dishes, salads, and appetizers with precision and attention to detail. You will work closely with the culinary team to develop unique and innovative dishes that exceed guest expectations.

Responsibilities

• Prepare and present a wide range of cold dishes, salads, and appetizers.
• Ensure the consistent quality and taste of all cold kitchen items.
• Create unique and innovative cold dishes that highlight seasonal ingredients.
• Collaborate with other departments to ensure a seamless dining experience.
• Maintain cleanliness and organization in the cold kitchen area.
• Assist with inventory management and ordering of supplies.
• Train and mentor junior kitchen staff.

• Minimum 2 years of experience as a Chef de Partie in a cold kitchen or similar role.
• Strong knowledge of cold food preparation techniques and presentation.
• Ability to create unique and innovative cold dishes.
• Excellent attention to detail and organizational skills.
• Ability to work well under pressure and in a fast-paced environment.
• Culinary degree or equivalent qualification.
• Good communication and leadership skills.
• Indonesian citizen only.

TBA

1. Menangani dan memastikan kitchen production disemua aspek operasional sesuai dengan tujuan kitchen lewat pengimplementasian yang efektif dari standar resep
2. Mencuci dan membersihkan perkakas, chinaware, glassware, cutlery, peralatan pada semua kitchen area disemua aspek operasional disesuaikan dengan tujuan kitchen lewat pengimplementasian standar kebersihan
3. Memastikan pencapaian tujuan hot kitchen departemen yaitu : kerja sama yang erat, food taste, food quality, food presentation, food variety, time delivery, outlet revenue, effective cost and expenses
4. Selalu menjaga sikap yang positif, moral, penampilan yang baik & kepribadian untuk hot kitchen staff dan semua staff secara keseluruhan
5. Mampu mengembangkan dan menambah keahlian, pengetahuan, kemampuan dan efficiency di hot kitchen production
6. Menjaga lingkungan kerja yang harmonis dengan departemen lain lewat alur komunikasi yang efektif dan efisien

• Provides, directs and oversees training for all levels of Pastry Team Members under the general guidance of the culinary department in coordination with the Executive Chef and within the limits of the hotel Standards.
• The incumbent is responsible for providing departmental induction program, welcome and initial trainings of new Pastry Team Members. Organizes and provides mostly on-the-job training and supports further development of all level of Pastry Team Members in the culinary department.
• Oversee the day to day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.
• Develop and implement dessert menus, trends, training and quality initiatives to ensure that the hotel’s business goals are achieved, all in line with company brand standards.
• Manage the preparation, production and presentation of pastry kitchen and related areas in a safe, sanitary and cost-effective manner. 
• Control the maintenance/sanitation of pastry kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations. This includes working with the senior food buyer to ensure the stewarding staff is assisting in our cleanliness and organization. 
• Train and develop the staff in proper execution of Culinary Standards and Position Critical Standards. 
• Schedule staff efficiently to meet guest and business demands. 
• Hiring, counseling, and coaching of staff to maintain hotel standards. 
• Guarantee compliance with all administrative procedures including but not limited to human resources and accounting. 
• Ensure performance evaluations for all staff and supervisors under his/her control are completed in a timely manner. 
• Actively promotes a safe and hazard free work environment and ensures administrative compliance regarding incident reports. 
• Any other duties or tasks as relevant to the job as described. 
• Participates in demonstrations, special projects and public relations duties as necessary.
• Supervise the activities of the Bakers, Chef de Partie, and Pastry Cooks.

Executive Chef

At Fairmont Jakarta, we pride ourselves on delivering unparalleled luxury and world-class service to our guests. Our commitment to excellence is reflected in every aspect of our operation, from our exquisite accommodations to our fine dining experiences. We are seeking a talented and visionary Executive Chef to lead our culinary team and elevate our dining offerings to new heights.

As the Executive Chef, you will be the creative force behind our diverse and sophisticated menu offerings. You will oversee all aspects of kitchen operations, including menu development, food preparation, staff management, and adherence to high standards of quality and presentation. Your innovative approach to cuisine and leadership skills will ensure that our guests have a memorable dining experience that exceeds their expectations.

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:

• Design and create seasonal and innovative menus that showcase the latest culinary trends and cater to diverse guest preferences.
• Oversee daily kitchen operations, ensuring the highest standards of food quality, safety, and hygiene are maintained.
• Recruit, train, and mentor a dynamic team of chefs and kitchen staff. Foster a positive and collaborative work environment.
• Manage food costs, inventory, and supplies to ensure profitability while maintaining the highest quality standards.
• Engage with guests to receive feedback and tailor culinary experiences to enhance guest satisfaction.
• Implement and uphold rigorous standards for food preparation, presentation, and taste.
• Stay abreast of industry trends and incorporate cutting-edge techniques and ingredients into menu offerings.
• Work closely with the hotel’s management team and other departments to ensure seamless service and a cohesive guest experience.

• Develop a team of Hospitality Business Development and Operations Team
• Attract and close new AMODA’s cabins/villa hospitality management business
• Ensure our hospitality complex maintains its strong positioning within every region
• Develop, execute and review a progressive business development plan to achieve sales and operational SLA targets
• Develop, execute, and review our hospitality complex Standard Operating Procedure, ensuring operational excellence for our customers
• Continuous review of the pricing, competitor analysis and industry trends
• Effectively and professionally conduct site inspections
• Produce weekly revenue and activity reporting
• Attend and actively participate in weekly sales team meetings

• 3-year degree from an accredited university in Business Administration, Hotel and Restaurant Management (or equivalent international degree) 

• 6 years’ experience in the business development, sales, management operations, or related professional area demonstrating a pattern of exceptional performance
• At least 3 years’ experience as a team leader
• Had experience working in Marriott/Bonvoy, IHG, Hilton,  or Hyatt Group is preferred
• Expert project management and organizational skills with a service mindset
• Demonstrated ability to deliver results, effectively prioritize and execute tasks in a high-pressure environment
• Willingness to travel 25-30% of the time

1. Selalu bekerja untuk pencapaian tujuan Restoran yaitu : mengacu kepada kepuasan tamu, high yield management, friendly & profesioanal service, kerjasama team yang kuat, serta pengeluaran dan biaya yang efektif
2. Menangani Restoran di segala aspek operasional agar sejalan dengan cita-cita departemen untuk mencapai cita-cita dan tujuan perusahaan
3. Memiliki sikap yang positif, hasrat untuk mengembangkan dan meningkatkan pengetahuan, keahlian dan kemampuan
4. Mengembangkan penampilan yang baik serta kepribadian untuk memelihara hubungan yang harmonis di Restoran secara keseluruhan lewat arus komunikasi yang efektif dan efisien
5. Menyiapkan support yang positif ke section atau departemen yang bersangkutan dan mampu bekerjasama untuk menghasilkan pelayanan yang professional
6. Mengerti sepenuhnya terhadap jalur operasional, standar & prosedur

AYANA MidPlaza, JAKARTA is seeking a skilled and highly organized Executive Secretary to cover a maternity leave for a temporary assignment (6month contract).

This is an excellent opportunity for an experienced Executive Secretary to join our team and support our executive management during this period.

• Minimum of 3 years' prior experience working as an Executive Secretary (Hospitality Industry will be advantage)
• Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook).
• Excellent organizational and time management skills.
• Strong communication and interpersonal skills.
• Ability to handle sensitive and confidential information with integrity.
• Highly detail-oriented and able to multi-task effectively.
• Strong problem-solving and decision-making abilities.
• Fluent in both written and spoken English.
• Availability to work full-time for the duration of the maternity leave period.
• Able to join ASAP

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guest.

Operation

• 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

Team Management

• 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
• 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

Other Responsibilities

• 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

AYANA Hospitality is seeking an experienced Assistant Director of Finance to join our team. In this role, you will work closely with the Director of Finance to ensure the smooth and efficient operation of the finance department.

Key responsibilities include:

• Assist in the development and implementation of financial policies and procedures
• Prepare and review financial statements in adherence to regulatory guidelines
• Manage financial audits and ensure compliance with internal controls
• Oversee accounts payable and receivable processes
• Forecast financial performance and assist in budgeting activities
• Provide guidance and support to finance team members

The ideal candidate will have a strong background in finance, including knowledge of accounting principles and financial analysis. Excellent organizational and leadership skills are essential, as well as the ability to work collaboratively with cross-functional teams.

Requirements:

• Bachelor's degree in finance, accounting, or a related field
• 3+ years of experience in a similar role
• Proficiency in financial software and advanced Excel skills
• Strong analytical and problem-solving abilities
• Excellent communication and interpersonal skills
• Ability to multitask and meet deadlines
• CPA or CFA certification is a plus

• Bachelor's degree in finance, accounting, or a related field
• 3+ years of experience in a similar role
• Proficiency in financial software and advanced Excel skills
• Strong analytical and problem-solving abilities
• Excellent communication and interpersonal skills
• Ability to multitask and meet deadlines
• CPA or CFA certification is a plus

• Assisting Head Chef in the supervision of kitchen production, and to participating in the food production
• Ensuring that the function provides the highest food quality consistent with cost control and profitability margins
• Supervision of kitchen staff to maintain efficient and effective operations of the department
• Proactively supporting senior managers to pursue the highest possible profitability of the department
• Managing stock in order to minimise waste and maximise quality
• Assisting in budgetary and payroll expense control as required
• Monitoring and training junior staff to follow all applicable laws, especially in regards to food safety and sanitation

• Provide general administrative support to the F&B Department
• Provide general clerical and project based administrative support
• Assist with preparation of department reports and presentations
• Co-ordination with Procurement and vendors on store supplies and placing orders where necessary
• Ensure that the department’s processes are in line with company requirements
• Any other duties as may reasonably be requested by the management team
• Other analysis and follow-up as required by the F&B Department.

• To develop and maintain a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensure annual review to accurately reflect any changes.
• To be responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

• To prepare and regularly update Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• To provide effective support to the team to enable them to deliver effective and efficient services to the guests
• To respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• To support the financial objectives of the hotel through proper and efficient management.
• To prepare the Overall Culinary Budget.
• To oversee the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
• To reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
• To direct food apportionment policy to control costs

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
• Analyze and submit month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

• Know your job and service and be expert in particular area. Effectively learn and to apply job knowledge and technical skills. Work to improve your functional skills for future.  Readily share your expertise with others. 
• Ensuring speedy, polite, guest friendly service at all times, aimed at providing elegant service to Raffles brand standards always in accordance with pre-agreed service sequences. Helping in hands on way when needed. 
• To continually strive to maintain the loyalty of regular guests through the creation of innovative new promotion ideas. 
• Explain menu, answers enquiries and makes suggestions regarding food, beverage and service to in-house/residence or villa guests. 
• Takes orders and serves food and beverage to guest according to the established sequence and procedures. 
• Regularly checking guest satisfaction 
• Paying attention to and handling special guest needs and requests, anticipating and handling guest needs. 
• Fully able to maneuver with all aspects of the Micros (POS)  
• Ensures all food and beverage items, equipment and other facilities in the Room service are maintained according to the Departmental Operation Manual requirements. 
• Take guest orders and deliver items without unnecessary delay. 
• Possesses a thorough knowledge of the Room service food menu &wine List and specialties. 
• Up-sells the menu and induces guests to take slightly higher than medium prices items and side orders:  soup, beverage, salad, dessert, etc. to increase the revenue. Achieves sales targets. Up-sells the menu and induces guests to take slightly higher than medium prices items 

• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Assist in training within your department and to attend training sessions when requested in line with hotel requirements
• Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• SOPs for all dishes are implemented with the aid of a Demi Chef.
• Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
• Attend all relevant meetings
• Be responsible for stocks and control of wastage, in according to company standards.
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.

Primary Responsibilities

• General Duties

• Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
• Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
• Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
• Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the restaurant.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities

• Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
• Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
• Check and prepare the required mise-en-place according to orders.
• Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications.
• Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum.
• Monitor the proper handling and storage of all produce to keep spoilage to a   minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great experience.
• Create new types of pastries and desserts preparing sample tasting

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the outlet.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

•Assists the Asst. Outlet Manager to manage the team

•Assists the Asst. Outlet Manager in organizing the F&B point of sale from A to Z

•Ensures guest satisfaction, quality and high standards of service for customers

•Helps the point of sale attain profitable results

•Ensure strict application of in focus SOPs and is responsible for minimum score achievement as per regular target

Operation

• Train and supervise the work of kitchen personnel in the respective sections
• Ensure personal cleanliness and proper deportment of all team members
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members
• 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
• Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils
• Work closely with Executive Steward in maintaining the cleanliness of the kitchen
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Other Responsibilities

• 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

•Responds to all guest reservation request and executes prompt, courteous and accurate guest service at all times.

•Fully knowledgeable about F&B Outlets, rates, promotions, programs, hotel facilities and services.

•Draft and types correspondence, booking contracts, quotations, letter of confirmation, thank you letter for the guest.

1. Provide sales strategy by seeking corporate customers in Hospitality account
2. To execute sales calls to create new customer
3. Create new sales activities to achieve team revenue/ sales target
4. Business maintenance
5. Exploring new potential client
6. Building and maintaining relationships with existing clients in Hospitality sector

• Age 25 -38 years
• Candidate must possess at least Bachelor's Degree in any field or equivalent
• At least 3 Years of working experience in the related field is required for this position
• Good communication and negotiation skills
• Able to work under pressure and independent
• Target Oriented
• English Active
• Willing to Work in Centennial Tower, South Jakarta

• Medical Insurance
• Medical Check Up
• Free Product Service

AYANA Hospitality is seeking a talented and creative Social Media Content Creator to join our team. As a Social Media Content Creator, you will be responsible for developing and executing engaging and visually appealing content for our various social media platforms. You will work closely with the marketing team to create content that aligns with our brand image and resonates with our target audience.

Responsibilities

• Create compelling and innovative content for our social media platforms including Instagram, Facebook, Twitter, and TikTok.
• Produce high-quality photos, videos, and graphics that meet our brand standards and guidelines.
• Collaborate with the marketing team to brainstorm and develop creative ideas for social media campaigns.
• Stay updated on social media trends and best practices to ensure our content is relevant and engaging.
• Engage and interact with our social media community by responding to comments and messages in a timely and professional manner.
• Track and analyze the performance of our social media content using analytics tools and make data-driven recommendations for improvement.

• Bachelor's degree in marketing, communications, or a related field.
• Proven experience in creating content for social media platforms.
• Proficiency in using photography and videography equipment and editing software.
• Strong creative thinking and problem-solving skills.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Knowledge of social media trends and best practices.

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