job description
Are you a passionate Chef de Partie (CDP) Hotmeal Supervisor with a flair for culinary excellence and leadership in high-volume kitchens? Erajaya, a leading hospitality and F&B group in Indonesia, is seeking experienced professionals to join our dynamic team in Bali’s most vibrant locations, including Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
In this contract-based role, you will oversee the hotmeal section of our kitchen, ensuring the highest standards of food quality, consistency, and presentation. You’ll collaborate with cross-functional teams to deliver exceptional dining experiences while mentoring junior staff and optimizing kitchen operations. If you thrive in fast-paced environments, have a keen eye for detail, and are eager to contribute to Bali’s thriving hospitality scene, this is your opportunity to shine.
Join us and be part of a brand that values innovation, teamwork, and culinary craftsmanship. Enjoy competitive compensation, professional growth opportunities, and the chance to work in some of Bali’s most sought-after destinations.
Responsibility
- Supervise and lead the hotmeal section, ensuring efficient preparation, cooking, and plating of dishes in accordance with Erajaya’s standards.
- Monitor food quality, portion control, and presentation to maintain consistency across all outlets.
- Train, mentor, and evaluate junior kitchen staff, fostering a culture of excellence and teamwork.
- Collaborate with the Head Chef and other supervisors to develop and refine menus, incorporating seasonal ingredients and culinary trends.
- Ensure compliance with food safety, hygiene, and sanitation regulations at all times.
- Manage inventory, minimize waste, and optimize kitchen resources to support cost-effective operations.
- Assist in planning and executing special events, promotions, and catering services as required.
- Stay updated on industry trends, new cooking techniques, and emerging ingredients to enhance culinary offerings.
Qualifications
- Minimum 3-5 years of experience as a Chef de Partie (CDP) or similar role in a high-volume hot kitchen, preferably in hospitality or F&B.
- Strong expertise in Asian and Western cuisines, with proficiency in grilling, sautéing, frying, and other hotmeal techniques.
- Proven leadership skills with the ability to train, motivate, and manage a team in a fast-paced environment.
- In-depth knowledge of food safety, HACCP, and sanitation standards.
- Culinary diploma or equivalent certification from a recognized institution is a plus.
- Excellent time management and multitasking abilities to handle peak service hours.
- Strong communication skills in English; proficiency in Bahasa Indonesia is advantageous.
- Flexibility to work in rotating shifts, including evenings, weekends, and holidays.