Junior Sous Chef
Minor International · Kabupaten Badung, Indonesia
Sekilas tentang pekerjaan ini
Minor International mencari Junior Sous Chef untuk Minor Vacation Club at Avani Seminyak Bali, Kabupaten Badung. Posisi ini ditujukan bagi kandidat dengan pengalaman minimal dua tahun pada posisi yang sama.
Tugas utama
- Mengawasi mutu rasa, penyajian, dan kebersihan makanan.
- Menjaga kebersihan, kerapian, fungsi peralatan, dan keselamatan dapur.
- Mencatat inventaris, memesan pasokan, dan mengelola biaya makanan.
- Memimpin serta memotivasi tim dapur.
Kualifikasi utama
- Pengalaman minimal 2 tahun pada posisi yang sama.
- Fasih berbicara dan menulis dalam bahasa Inggris.
- Warga Negara Indonesia.
- Memiliki sertifikat HACCP.
- Menguasai teknik memasak dan beragam jenis masakan.
Ringkasan ini dibuat dengan AI dari deskripsi di bawah. Yang berlaku adalah deskripsi lengkapnya di situs Minor International.
Deskripsi pekerjaan
Job Location
Minor Vacation Club at Avani Seminyak Bali


At Avani, we’re all about finding that perfect balance — between cool and kind, design and function, service and privacy. We’ve built our hotels and resorts around this philosophy: vibrant social spaces that vibe with the day, stylish rooms that simply work, and honest, locally inspired food. We embrace an upbeat service culture that genuinely respects the art of hospitality.
With a growing portfolio across Europe, the Middle East, Asia, Africa, and Australia, Avani is a brand on the move. If you take real pride in the little things — and believe that a warm welcome and a genuine smile make all the difference — you’ll fit right in here.
- Fluent speak write in English.
- Indonesian Citizen.
- Has minimum 2 years’ experience at the same position.
- Able to work as teamwork
- Hard worker, enthusiastic, positive attitude and willing to learn more.
- A strong foundation in cooking techniques and various cuisines is essential.
- Ability to lead, motivate and manage a team effectively is crucial
- HACCP Certificate.
- Effective communication with both the kitchen staff and other department is vital.
- Able to multitask, prioritize tasks and manage time effectively in a fast-paced environment.
- Able to identify and resolve issues that may arise in the kitchen is important.
- Attention to detail in food preparation and presentation is crucial.
- Be involved in tracking inventory, ordering supplies and managing food costs.
- Play vital role in ensuring that all food prepared meets the restaurant’s quality standard for taste, presentation and hygiene.
- Maintain a clean and organized kitchen, ensuring that all equipment is in good working order and that safety standards are met.
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