Anantara Uluwatu Bali Resort is an extraordinary cliffside sanctuary, boasting ingenious design and rugged natural beauty on secluded southern coast.

Cascading down bedrock, truly spacious ocean view suites, pool villas and duplex penthouses are replete with private outdoor Jacuzzis, and unique blends of innovation and indulgence.

Savour year-round warm weather and priceless Indian Ocean views off cliff’s edge at our infinity pool. Take advantage of private elevator access from the resort to Impossible Beach, a surfer’s paradise renowned for incredible breaks.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done.  Anantara employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:

·           Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. 

·           To develop and maintain the Restaurant cuisine concepts and standards for food preparation and presentation.  To be familiar with local market and recommend menu changes according to the seasonal product availability.

·           To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place.

·           To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Anantara presentation guidelines.

·           To maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.

·           To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.

·           To be responsible for maintaining outlet safety at all times.

·           To be responsible for asset management of all outlet property and facilities.

·           Conduct a preventative maintenance inspection on a monthly basis.

·           To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.

·           To supervise all associates including hiring and discipline in conjunction with the Executive Chef.

·           Promote positive inter-departmental relations through candid communication and cooperation.

·           Above all, to lead by example through a “hands on” approach to motivate our Associates to excel.

High school graduate or holding a dirploma in Hotel Management especially FB Production

Experience as Sous Chef in a 5 stars property would be an advantage

Well knowledge in FSMS and HACCP and holding a certificate in one is an plus

Ability to communicate fluently in the primary language of the workplace both verbally and nonverbally.

5-2 working day scheme

Private medical insurance

BPJS Health and Manpower

Religious Allowance