Total 1,399 job vacancies in sesetan denpasar selatan kota denpasar bali indonesia

We are seeking a customer-oriented service representative to act as a liaison, provide product/services information, and resolve any emerging problems that our customers might face with accuracy and efficiency. The target is to ensure excellent service standards, respond efficiently to customer inquiries, and maintain high customer satisfaction.

We are looking for a detail-oriented Content Moderator to join our eCommerce team. You will review and approve product listings, ensure content compliance, and maintain quality standards across our platform. The ideal candidate has a strong eye for detail, excellent communication skills, and a passion for maintaining a positive user experience.

HEAD BUTLER

As the Head Butler, you will lead and manage a team of butlers to deliver exceptional service and hospitality to guests. Your primary responsibility is to oversee the daily operations of the butler department, ensuring seamless coordination and execution of tasks. You will coach, mentor, and supervise butlers, setting high standards for guest service, etiquette, and professionalism. Additionally, you will liaise with other departments to fulfill guest requests and preferences, maintain inventory of supplies, and ensure the cleanliness and presentation of guest areas. Your leadership and attention to detail will contribute to an unforgettable guest experience.

Primary Responsibilities

General Duties

• Support Front Office Manager to manage and organizes Front Office team whose mission is to ensure service and product quality standards are met and that optimum service is provided to all guests according to Hotel’s and Company’s objectives.   This is accomplished within the scope of a budget and in conformity with well- defined management norms.
• To be the champion of membership program for the resort and sharing through training to other colleagues on information related to membership program
• Responsible for planning, directing, controlling, co-coordinating and participating in the activities of all personnel engaged in guest-related activities in Front Office.
• Responsible for the operation of the Front Office department, overall condition and maintenance of the property, repair and up keeping of the furniture, fixtures and equipment's, installations, systems and buildings of the Hotel. Both in term of assets and respect of equipment’s.
• Monitor Front Office personnel in particular Butler team to ensure guests receive prompt, cordial attention and personal recognition at all-time especially for special attention guest and VIP
• Supervise the Front Office team to ensure optimum occupancy and average room rate for the purpose of maximizing revenue by setting up target and drive the team to achieve up-sell program for villa and in house activities
• Promote internal hotel sales and in-house facilities and monitors Front Office Marketing techniques in line with Resort’s Sales and Marketing Program
• Maintain knowledge of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out
• To know and implement system recovery procedures when needed, interpret reports and share the necessary information to relevant department for improvements
• Monitor and control the VIP amenities, making sure that they are fresh and in high quality
• Conduct comprehensive monthly departmental meetings to include a review of procedures and events which warrants special handling and detailed information
• Communicate to the General Manager of his/her delegate all information likely to be of interest to them such as the expected arrival and departure of VIPs and all other pertinent information
• Maintain all procedures and adheres to them within the  guidelines; in particular with emphasis on hotel credit policy.
• In conjunction with the Emergency Response Team prepare emergency procedures upon advice from relevant authority that cover such emergencies as Fire, Power Outrage, Bomb Threat, Cyclone Warnings, Tsunami, etc
• Works with Housekeeping and Finance in the preparation and monitoring of the Rooms’ and FO budget and forecast.

General Responsibilities

• Plans, directs, controls and co-ordinates activities of all Front Office personnel on activities related to guest to make sure personalized service is extended at all-time to in house guest to maximize guest satisfaction
• Responsible for the elaboration and implementation of standards related to SOP and LQA standards
• Schedule and regularly conducts routine inspections of areas under his control
• Checks all Front Office equipment including buggy and hotel vehicle, making sure they are in clean and in good working conditions, follow up on equipment that need repair, additional spare parts, replacement or disposal
• Co-operates with  the  Purchasing  department  in  locating  sources  for needed items, substitutes locally available for imported ones and ensure best quality and value for money
• Controls   costs   by minimizing/decreasing chances of property damage,   maintaining   adequate inventory of items including stationeries and collaterals

Chef de Partie is responsible for the production of all pastry Items following standard recipes 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. 

General Duties 

• Produce pastries, cakes, desserts, chocolates, petit fours and ice cream and ensure that they are in compliance with the prescribed recipes and specifications. 
• Understand the basic philosophy of the company. Implement and energize the  Company philosophy in their daily work. 
• Assist in keeping record on stock level and store all semi-finished and finished bakery Products properly to keep spoilage to a minimum. 
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum. 
• Participate to Daily Taste Panel to ensure FB team, Culinary and Pastry knowledge is challenge daily to ensure great guest experience. 

Policies and Procedures 

• Ensure adequate staffing daily to ensure smooth operations.  
• Prepare recipes of new items for costing and verify cost analysis of each dish. 
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by Assistant Pastry Chef before submission. 
• Liaise with the Stewarding section to maintain cleaning schedule. 
• Maintain H.A.C.C.P program where implemented. 
• Perform any other related duties as and when assigned by the Assistant Pastry Chef. 

1. Use of ServiceNow tool to manage and handle all IT issues, incidents, problems, and requests from users. 

2. Adherence to SLAs and defined KPIs. Follow ITIL framework to manage IT Support services. 

3. Maintain customer interactions. 

4. Collaborate with 3rd party service providers to guarantee operations service quality. 

5. Continuous improvements in the IT operation. 

6. Ensure the incident, change management and problem management are correctly applied, activate third parties when needed. 

7. A key player in the relationship between Infrastructure & OT and Applications teams and usually are part of a regional Service Delivery team. 

8. Transitioning knowledge from build to run. 

9. Participate and deploy local, regional, and global projects. 

10. Alignment and compliance with LDC regional/global standards. 

11. Adhere to LDC cybersecurity framework, policies and procedures to protect the critical infrastructure against cybersecurity threats. 

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.

• Participate in all aspects of the dredging operation, including the setup, operation, and maintenance of dredging vessels
• Perform routine maintenance and repairs on dredging vessels equipment.
• Monitor and adjust dredging equipment / operation for effective operations.
• Follow all safety procedures and guidelines to minimize risks and hazards.
• Coordinate with other crew members to ensure smooth workflow and efficient operations.
• Report any equipment malfunctions or issues to the supervisor.
• Assist in the planning and execution of dredging projects.
• Maintain accurate records of dredging activities, including production data and equipment maintenance logs.
• Adhere to environmental regulations and minimize any negative impact on the surrounding environment.

• Previous experience in dredging operations is preferred.
• COC Class 1 or 2
• Senior officer as Master or C?E onboard dredging vessels
• Indonesian national prefer due to working in Indonesia

Chan Chee Meng

07C3069 R1110620

Pramusaji makanan dan minuman pada restaurant hotel

• Checking figures (numbers) tally between documents for tax audit process.
• Preparing and submitting related documents and data for tax audit process.
• Translating letter/minutes of meeting from tax auditor/documents.
• Cross-checking tax figures of any tax calculation.
• Supporting tax analysis for fairness and accuracy.
• Preparing draft from other division and follow up the process.
• Submitting documents and progress to Tax Office.
• Supporting administrative work and review/analysis work.

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 restaurant that is reputable and most talked-about in Bali or Indonesia
• Proven track of delivering innovative and creative Comfort Food cuisine
• 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 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:

• Create and refine Szechuan recipes, taking into consideration flavor profiles, presentation, and customer preferences
• Collaborate with Ah Yat Culinary team to test and evaluate dish concepts and provide constructive feedback
• Assist in sourcing and selecting high-quality ingredients and equipment for the Szechuan operations
• Provide guidance on menu pricing, portion control, and cost management to optimize profitability
• Train and mentor Ah Yat Culinary team on Szechuan cooking techniques, presentation, and quality standards
• Ensure compliance with food safety and hygiene regulations in the Szechuan preparation area
• Stay updated with customer feedback and reviews to continuously improve and customize the Szechuan options

• Only for Chinese Expat
• Minimum of 2 years proven experience as a Szechuan Chef or Consultant, with deep understanding of Szechuan cuisine and culture; Specialty in Szechuan and Chongqing Hot Pot
• Assist the team in adding a Szechuan section in Ah Yat Abalone Chinese Restaurant
• Knowledge of food safety and sanitation standards, HACCP certification is desirable
• Eloquent in English communication in both written and spoken

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

• Melakukan kegiatan pemeliharaan EDC untuk memastikan EDC dapat digunakan dengan baik.
• Melakukan pengisian form maintenance secara lengkap, menyusun bukti tes transaksi, untuk diberikan kepada Admin Support. 
• Melakukan training kepada merchant mengenai produk serta penggunaan EDC agar merchant dapat menggunakan EDC dengan benar.

• Takes Turnover and Profit responsibility for defined sales territory through active development, maintenance & growth of existing and potential direct dealers
• Strong price and T&C realization within the defined corridors and framework, steered by RSM
• Optimization of profit & sales in terms of customer structure & product mix
• Systematic follow-up on visits and planning of next steps for the development of direct dealers
• Identification/acquisition of new dealers and development of existing customer portfolio within defined sales territory
• Communicate and implement cross-BU marketing activities across defined sales territory

1. Memiliki pengetahuan yang memadai dan terkini atas semua produk dan layanan klien serta kebijakan dan Pedoman yang mengatur aktivitas Contact Center
2. Menyampaikan secara benar informasi mengenai produk dan layanan yang tersedia
3. Memberikan penjelasan dan/atau penyelesaian yang terbaik atas permohonan dan/atau keluhan yang disampaikan Pelanggan.
4. Agent tidak diperkenankan untuk menjanjikan kepada pelanggan bahwa tindak lanjut atas keluhan yang disampaikan akan sesuai dengan permintaan Pelanggan.
5. Menangani permohonan dan/atau keluhan pelanggan sesuai dengan SLA yang ditetapkan. Apabila permohonan dan/atau keluhan pelanggan tidak dapat ditangani, maka diteruskan kepada Supervisor / Team Leader untuk ditindaklanjuti.
6. Mencatat setiap permohonan dan/atau keluhan yang diterima pada sistem aplikasi Contact Center.
7. Meneruskan kepada Supervisor / Team Leader permohonan dan/atau keluhan yang tidak dapat dipenuhi / diselesaikan.
8. Tidak akan melakukan dan/atau tidak melakukan sesuatu yang merugikan dan atau mengganggu citra, nama baik dan atau reputasi klien maupun perusahaan.
9. Tidak menggunakan data dan informasi milik klien atau perusahaan untuk kepentingan diri sendiri ataupun pihak lainnya.
10. Melakukan seluruh kegiatan perusahaan dengan menyesuaikan kepada Sistem Manajemen Mutu PT. Jaring Synergi Mandiri
11. Melakukan seluruh kegiatan perusahaan dengan menyesuaikan kepada Kebijakan Sistem Anti Penyuapan PT. Jaring Synergi Mandiri
12. Melakukan seluruh kegiatan perusahaan dengan menyesuaikan kepada Sistem ManajemenKeamanan Informasi PT. Jaring Synergi Mandiri

Wajib memiliki:

-   Surat Keahlian Kerja (SKA) Madya HVAC/Electrical, atau;

-   Sertifikat Keahlian Ahli Teknik SIstem Tata Udara dan Refrigerasi Madya atau;

-   Surat Tanda Registrasi Insiyur (STRI) Insiyur Level Insiyur Profesional Madya

1. Mengikuti arahan dari Team Leader dalam menjalankan tugas.
2. Melakukan/melaksanakan program kerja berdasarkan sasaran mutu Operasional Outside HR Supply yang ditetapkan manajemen PT. Jaring Synergi Mandiri.
3. Melakukan seluruh kegiatan perusahaan dengan menyesuaikan kepada Sistem Manajemen Mutu PT. Jaring Synergi Mandiri.
4. Melakukan seluruh kegiatan perusahaan dengan menyesuaikan kepada Kebijakan Sistem Anti Penyuapan PT. Jaring Synergi Mandiri.
5. Melakukan seluruh kegiatan perusahaan dengan menyesuaikan kepada Sistem Manajemen Keamanan Informasi PT. Jaring Synergi Mandiri.

• Managing Measuring Tools Specialist channel partners to achieve sales & Collection KPIs.
• Expansion of network by appointment of new Measuring Tools specialist dealers in the region
• Impart product training to the Measuring Tools specialist dealers in the region
• Need to Conduct sales activities to generate demand & placement of product in primary and secondary trade channel. 
• Support the Area Sales Manager & Key User Manager for business development & approach end users
• Should promote new products & increase the market share of Measuring Tools, including supporting the marketing team or customer/ for the user activities, like hands-on, product training and demonstration.
• Should be as a product specialist / ambassador, well verse with product specifications, product segments & demonstrate Measuring Tools to users/ dealers
• Collect & have good knowledge of Market, Competition & allied products of Measuring tools

• Lead and develop the laboratory team.
• Maintain daily activities to achieve KPI's Laboratory Department.
• Manage the testing laboratory: color matching, fabric testing, and Lab Dip approval.
• Carry out any additional assignments as directed by manufacturing management.
• Resolve quality issues and offer advice to relevant departments.
• Maintain Laboratory's certifications.
• Improve production process based on lean manufacturing system.

• Plan and organize all process activities in the Engineering Department, including Boiler, Intake and Water Treatment.
• Focus on management of engineering process.
• Improve TPM (total preventive maintenance)
• Manage research, feasibility studies, and cost breakdown related with engineering departement.
• Direct the daily activities of the engineering staff
• Continually examine all new materials, processes, procedures, and technology in the engineering field.
• Budget and effectively control expenses of Engineering Department.

• Plan and organize all process activities in the brushing department.
• Manager your team to make sure all team can achieve KPI target of quality.
• Improve production process based on lean manufacturing system.
• Implement ISO-9001 (quality management system).
• Comply with work safety regulations and availability of required safety equipment.

• Plan and organize all process activities in the finishing department.
• Manager your team to make sure all team can achieve KPI target of quality.
• Improve production process based on lean manufacturing system.
• Implement ISO-9001 (quality management system).
• Comply with work safety regulations and availability of required safety equipment.

• Plan and organize all process activities in the Dyeing Department.
• Make decisions quickly and accurately if there is a product or process non-conformity.
• Ensure work processes in the dyeing department are in accordance with established standards.
• Ensure that each colorist team has clear color-matching standards in accordance with customer requests.
• Ensure the smooth running of all processes in the dyeing department and coordinate with related departments if there are problems that need to be discussed together.
• Implement an ISO-9001 quality management system.
• Maintain daily production reports.
• Comply with industrial safety regulations and the availability of the safety implements required.
• Improve production process based on lean manufacturing system.

• Membangun prospek penjualan baru
• Mengidentifikasi dan menjalin hubungan dengan pemilik hotel dan properti potensial
• Melakukan presentasi penjualan
• Mencapai target penjualan yang telah ditetapkan
• Menjaga hubungan yang kuat dengan klien
• Mengetahui perkembangan tren pasar lokal
• Mengidentifikasi dan memanfaatkan peluang penjualan secara proaktif
• Membuat proposal, kontrak, dan materi penjualan lainnya
• Mempersiapkan dan mengirimkan laporan secara teratur
• Berkolaborasi untuk memenuhi kebutuhan bisnis klien