Raffles Jakarta

Raffles Jakarta introduces Dilmah Private Reserve to Indonesia

Assistant Front Office Manager

Duty Manager

Receptionist

Waiter

Housekeeper

Porter

Front Office Trainee

Room Attendant

Housekeeping Attendant

Food and Beverage Server

Kitchen Assistant

Wedding Coordinator

Executive Lounge Butler

Business Centre Coordinator

Food And Beverage Attendant

Food and Beverage Attendant

Captain

Hostess

Banquet Server

Waitress

Graduate Trainee

Server

Food Server

Internship Trainee

Butler Supervisor

Butler

Raffles Service Agent

Concierge

Trainee as HR Officer

Order Taker

Assistant Reservations Manager

Reservations Supervisor

Reservations Agent

Director of Sales

Assistant Director Of Sales

Senior Sales Manager

Group Sales Manager

Sales Executive

Reservation Supervisor

Trainee

CSC Corporate Domains

Amazon AWS

Microsoft Office 365

Brightcove

OneTrust

Responsys

Junior Sous Chef

Chef De Partie

Sous Chef

As the catalysts between local producers and discriminating diners, Ray and Eelke's ingredient-driven menu celebrates the farmers, fishers and food artisans of Indonesia. Through these ongoing relationships, they ensure their guests the freshest of seasonal produce and ethically fed meat animals. And by working closely with local farmers, Locavore supports sustainability within its community.Over 95% of the kitchen's ingredients are Indonesian. Locally produced vegetables and herbs further reduce the huge carbon footprint of imported foods. The kitchen uses Kintamani coffee, hand-crafted sea salt from north Bali, spices from the mountains and fresh seafood from Eastern Indonesia. Eelke and Ray painstakingly source the animals they use in their kitchens, ensuring that they were free ranged, raised on wholesome natural foods and dispatched with respect. The chefs honour the animals they use with creative dishes in which very little is wasted.The marriage of fresh, local ingredients with the inspired dishes of these prize-winning chefs has proved enormously popular with international diners who love both the concept and the food. Book at least two weeks in advance for a dinner table.As Locavore continues grow, so does its outstanding team. Ray and Eelke's human resource philosophy is to hire not on the basis of experience but for attitude, social skills and willingness to learn. They carefully train the employees, give them responsibility and let them fly.Locavore, Nusantara, Night Rooster, Locavore to Go and Local Parts are now served by over 60 dedicated and enthusiastic staff from all over the country.

Locavore NXT

Watermelon steak... lunch at Locavore

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The little dessert bar that couldWhere it all started. A restaurant serving delicious and innovative desserts in NYC. Bringing joy to people through fresh culinary experiences. The need for purpose brought us to Bali, where the powerful connection between people, nature, and the community re-shaped what we celebrated and served.

Bernadeta Kani

Junior Sous Chef at Raffles Jakarta

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