Chef de Cuisine - Garde Manger | AYANA BALI

AYANA Hospitality • Indonesia, Bali • Posted July 09, 2026

About the Role

  • Oversee the entire Garde Manger kitchen operations, ensuring all dishes are prepared according to resort standards, recipes, and presentation guidelines.
  • Lead, train, and supervise all kitchen staff within the cold kitchen section, assigning tasks and managing daily production planning.
  • Ensure consistent quality, creativity, and innovation in all cold kitchen offerings.
  • Monitor food cost, minimize waste, and ensure budget targets are achieved or exceeded.
  • Review daily production, inventory, and forecast requirements to ensure smooth operations.
  • Maintain strong communication with other kitchen sections and service teams to ensure operational efficiency.
  • Ensure compliance with food safety, hygiene, and HACCP standards at all times.
  • Evaluate staff performance and provide coaching, training, and corrective actions when necessary.
  • Collaborate with Purchasing and Storeroom teams to ensure quality and availabilit...