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Chef De Partie - Japanese Cuisine (Banquet) | AYANA BALI at AYANA Hospitality
, Bali, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

0.0

Posted On

02 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Japanese Cuisine, Banquet Operations, Mise En Place, HACCP, Food Safety, Inventory Control, Waste Reduction, Culinary Arts, Kitchen Organization, Teamwork

Industry

Hospitality

Description
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: Prepare all Japanese cuisine dishes for banquet operations in accordance with authentic recipes, presentation standards, and quality requirements. Execute mise en place and production activities for banquet functions based on event requirements and operational planning. Ensure high standards of food quality, consistency, and presentation in alignment with Japanese culinary standards. Coordinate with senior kitchen personnel to ensure smooth execution of banquet operations. Maintain strict hygiene, sanitation, and food safety standards in accordance with HACCP guidelines. Assist in inventory control, food storage, and stock rotation processes. Monitor food quality and support waste reduction initiatives. Ensure cleanliness and proper organization of workstation and kitchen section. Communicate with banquet service teams regarding menu execution and timing. Support continuous improvement of Japanese banquet kitchen operations. Indonesian Citizen only Minimum of 2 years experience as Demi Chef De Partie in Japanese cuisine or banquet kitchen operations Strong knowledge of Japanese culinary techniques and banquet preparation standards Experience in hotel banquet operations is an advantage Good understanding of HACCP standards and food safety procedures Ability to work under pressure in high-volume event environments Strong attention to detail, discipline, and teamwork Diploma in Culinary Arts or related field is preferred
Responsibilities
Prepare authentic Japanese cuisine for banquet operations while maintaining high standards of quality and presentation. Coordinate with kitchen and service teams to ensure smooth execution of high-volume events and strict adherence to hygiene standards.