job description
Join Straits Atelier, a premier culinary destination in Bali, as our Chef De Partie and take your culinary career to new heights in one of the worldâs most vibrant hospitality hubs. This is your chance to work alongside our Head Chef, leading a designated kitchen section with creativity, precision, and passion while delivering exceptional dining experiences to our discerning guests.
In this role, youâll play a pivotal part in maintaining the high standards of our kitchen, ensuring every dish reflects our commitment to quality, innovation, and presentation. Baliâs thriving food scene offers a dynamic environment where you can grow your skills, collaborate with a talented team, and contribute to a restaurant known for its culinary excellence.
Weâre looking for a driven professional who thrives in a fast-paced kitchen, values teamwork, and is eager to elevate their craft in a tropical paradise. If youâre ready to bring your expertise to a world-class establishment while enjoying the lifestyle and culture of Bali, weâd love to hear from you.
Responsibility
- Oversee and manage a specific kitchen section (e.g., grill, sautĂŠ, pastry, or cold station) to ensure seamless operations and consistent quality.
- Prepare and present high-quality dishes according to Straits Atelierâs standards, adhering to recipes, portion control, and plating guidelines.
- Collaborate closely with the Head Chef and Sous Chefs to develop and refine menus, incorporating seasonal ingredients and innovative techniques.
- Monitor inventory levels, minimize waste, and ensure all ingredients are fresh, properly stored, and rotated to maintain food safety standards.
- Train, mentor, and supervise junior kitchen staff, fostering a culture of teamwork, efficiency, and professional growth.
- Maintain a clean, organized, and hygienic workspace in compliance with HACCP and local health regulations.
- Assist in kitchen operations during peak hours, ensuring timely service and addressing any challenges with composure and problem-solving skills.
- Stay updated on culinary trends, techniques, and industry best practices to continuously elevate the dining experience.
Qualifications
- Minimum of 3-5 years of professional culinary experience, with at least 2 years in a Chef De Partie or similar supervisory role.
- Proven expertise in a specific kitchen section (e.g., hot kitchen, pastry, or cold preparations) with a strong foundation in classical and modern cooking techniques.
- Diploma or certification from a recognized culinary school (e.g., Le Cordon Bleu, CIA, or equivalent) is highly desirable.
- In-depth knowledge of food safety, hygiene standards, and kitchen best practices, with experience adhering to HACCP guidelines.
- Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail and quality.
- Strong leadership skills with the ability to train, motivate, and manage a team effectively.
- Excellent communication skills in English; additional languages (e.g., Indonesian, Mandarin) are a plus.
- Passion for culinary innovation, creativity, and a commitment to delivering exceptional guest experiences.