SMOKED AND GRILL SPECIALITY CHEF

Job Title: Smoked Chef / Pitmaster Reports To: Kitchen Manager Location : ULUWATU, BALI Job Type: Full-Time Salary: Competitive, based on experience.

We are seeking a passionate and skilled Smoked Chef to join our culinary team at DELI ULUWATU. As a Smoked Chef, you will be responsible for crafting high-quality, flavorful smoked dishes, specializing in barbecue techniques that highlight bold flavors and tender textures. You will oversee the smoking process, develop innovative recipes, and ensure consistent quality while maintaining a clean and efficient kitchen environment. This role requires creativity, attention to detail, and a deep understanding of smoking techniques and regional BBQ styles.

• Preparation and Smoking: Prepare, season, and smoke meats (e.g., brisket, ribs, pork, chicken), seafood, and other ingredients using various smoking equipment, such as offset smokers, pellet grills, or vertical smokers, ensuring adherence to recipes and quality standards.

• Flavor Development: Create and experiment with custom flavor profiles, including rubs, marinades, and sauces, to elevate smoked dishes and align with the restaurants culinary vision.

• Equipment Management: Operate and maintain smoking equipment, monitoring temperature, humidity, and wood/charcoal to achieve optimal results. Ensure equipment is cleaned and maintained to meet safety standards.

• Menu Contribution: Collaborate with the Executive Chef to develop innovative BBQ menu items and specials that reflect seasonal ingredients and customer preferences.

• Inventory and Ordering: Monitor inventory levels of meats, spices, and wood supplies, placing orders to ensure freshness and cost-efficiency while minimizing waste.

• Kitchen Operations: Maintain a clean, organized, and sanitary smoking area, adhering to food safety and health regulations. Dispose of spoiled items and ensure proper storage of ingredients.

• Team Collaboration: Work alongside kitchen staff, including sous chefs and commis chefs, to ensure seamless operations. Train and mentor junior staff in smoking techniques and BBQ preparation.

• Quality Control: Inspect smoked dishes for consistency, flavor, and presentation before they are served, ensuring they meet the restaurants high standards.

• Customer Engagement: Occasionally interact with guests to explain BBQ techniques, flavor profiles, or menu offerings, enhancing the dining experience, particularly in fine dining or immersive settings.

• Experience: Minimum of 3-5 years of experience in a professional kitchen, with at least 1-2 years focused on BBQ or smoking techniques. Experience as a line cook, sous chef, or similar role is preferred.

• Education: Culinary degree or certification in barbecue specialty preferred but not required. On-the-job training or apprenticeships in BBQ restaurants are highly valued.

• Technical Skills: Expertise in smoking techniques, flavor profiling, and operating various smokers (e.g., offset, pellet, vertical). Proficient in using culinary tools for preparation and presentation.

• Knowledge: Deep understanding of regional BBQ styles (e.g., Texas, Kansas City, Carolina) and proficiency in food safety and sanitation standards.

• Leadership: Strong communication and leadership skills to manage and motivate kitchen staff, fostering a collaborative and productive environment.

• Creativity: Passion for experimenting with flavors and techniques to create unique, high-quality smoked dishes.

• Physical Stamina: Ability to stand for long periods, work in a fast-paced environment, and handle the physical demands of operating smokers and preparing large quantities of food.

• Certifications: Food handlers certification or equivalent knowledge of health and safety regulations required.

Information :

• Company : Deli by Kita
• Position : SMOKED AND GRILL SPECIALITY CHEF
• Location : Bali
• Country : ID