Deskripsi Pekerjaan
Join our dynamic culinary team at PT Chill Longevity Resorts and accelerate your career in health-focused gastronomy. As a Junior Sous Chef, you'll work in our innovative Health Hub where wellness meets fine dining, crafting nutrient-rich meals for discerning guests. This role offers hands-on experience in menu development, kitchen operations, and team leadership within a resort setting that prioritizes sustainability and quality. You'll collaborate with senior chefs to execute seasonal menus while mastering techniques that balance flavor and nutritional integrity. Our Bali-based resort provides a unique environment where culinary creativity meets wellness principles, offering unparalleled growth opportunities for passionate professionals.
PT Chill Longevity Resorts is committed to fostering talent through mentorship programs and exposure to international culinary trends. The position includes competitive benefits, professional development opportunities, and the chance to be part of a team dedicated to redefining health-focused hospitality. Whether you're perfecting plant-based preparations or optimizing traditional recipes for nutritional profiles, this role bridges culinary excellence with wellness innovation.
Tanggung Jawab
- Assist in daily kitchen operations including food preparation, cooking, and plating
- Support menu development with health-conscious recipe innovations
- Ensure adherence to food safety standards and hygiene protocols
- Train and mentor junior kitchen staff in culinary techniques
- Manage inventory control and cost-effective ingredient utilization
- Collaborate with the culinary team on seasonal menu rotations
- Maintain clean and organized workstations and equipment
- Contribute to sustainability initiatives in food sourcing and waste reduction
Kualifikasi
- Culinary arts degree or equivalent professional certification
- 1-3 years of experience in professional kitchen environments
- Knowledge of health and nutrition principles preferred
- Strong understanding of food safety regulations (HACCP)
- Basic proficiency in kitchen inventory management
- Ability to work efficiently in high-pressure situations
- Excellent communication and teamwork skills
- Creative mindset with passion for culinary innovation