- Minimum 2 years experiences as a Chef de Partie, Junior Sous Chef or in a related position.
- Minimum high school/vocational education majoring in Hospitality, F&B.
- Applicant should also work well under pressure, be organized, flexible, and self motivated.
- Strong knowledge of various cooking methods, ingredient, and equipment.
- Excellent knife skills and attention to detail in food presentation.
- Understand food hygiene, quality control, food waste control and other related matters.
- Strong leadership, communication and team management skills.
- Fluency in English and Bahasa Indonesia.
- Ability to work in a fast-paced environment.
- Willing to join as soon as possible.