Chef comi 3

Company Description Angsana Bogor Gunung Geulis is a resort set in the cool highlands of Bogor, offering a signature Angsana experience in one of Indonesia’s most popular mountain destinations. Surrounded by lush landscapes and fresh tropical air, the resort focuses on helping guests reconnect with nature, wellbeing, and each other. Guided by Angsana’s “Sense the Moment” philosophy, it features spacious accommodations, distinctive dining options, family-friendly activities, and rejuvenating wellness journeys. Located a short drive from Jakarta, it provides an inspiring retreat where every stay encourages exploration, relaxation, and lasting memories for guests.
Role Description The Chef Commis 3 is a full-time, on-site role based in Kanyakumari district, responsible for supporting the kitchen team in preparing and presenting high-quality dishes. This role involves assisting senior chefs with food preparation, basic cooking, and plating according to established recipes and standards. The Chef Commis 3 helps maintain cleanliness, hygiene, and safety in all kitchen areas, including proper storage, labeling, and rotation of ingredients. The position also includes preparing mise en place, operating kitchen equipment safely, following portion and presentation guidelines, and coordinating with colleagues to ensure timely service during breakfast, lunch, and dinner. The role may require flexible working hours, including weekends and holidays, in line with guest and operational needs.
Qualifications
Foundational culinary skills, including basic cooking techniques, knife skills, and familiarity with hot and cold kitchen production.
Knowledge of food safety, hygiene standards, and proper storage practices, with attention to cleanliness and sanitation in all kitchen areas.
Ability to follow recipes, portion controls, and plating standards, with a focus on consistency, taste, and visual presentation.
Strong teamwork and communication skills to collaborate effectively with chefs and service staff in a fast-paced environment.
Time management and organizational skills, including the ability to handle multiple tasks and maintain mise en place efficiently.
Willingness to work flexible shifts, including weekends and holidays, and adapt to changing operational needs.
Preferably a culinary diploma or certificate from an accredited institution, or equivalent practical experience in a hotel or resort kitchen.
Previous experience in a similar commis-level role in hospitality or resort environments is an advantage.

Work arrangement
No