job description
Join Ahara Bhadranaya Indonesia as a Chef de Partie (CDP) and take the lead in our dynamic kitchen at Pakuwon Mall, Badung. This is a unique opportunity for a passionate culinary professional to step into a Person-in-Charge (PIC) role, overseeing daily kitchen operations, ensuring exceptional food quality, and driving team excellence in one of Bali’s most vibrant dining destinations.
As a CDP, you will play a pivotal role in maintaining our high standards of taste, presentation, and efficiency. You’ll collaborate with our head chef to design innovative menus, manage inventory, and mentor junior staff—all while delivering an unforgettable dining experience to our guests. If you thrive in a fast-paced environment and have a keen eye for detail, this is your chance to shine in Bali’s booming hospitality scene.
We offer a competitive salary, career growth opportunities, and the chance to work in a premium culinary setting with a team that values creativity and professionalism.
Responsibility
- Oversee daily kitchen operations as the Person-in-Charge (PIC), ensuring smooth workflow and adherence to food safety standards.
- Prepare, cook, and present high-quality dishes according to established recipes and plating guidelines.
- Assist the Head Chef in menu development, testing new recipes, and incorporating seasonal ingredients.
- Manage inventory, track food costs, and minimize waste through efficient portion control and storage practices.
- Train, supervise, and mentor junior kitchen staff, fostering a culture of teamwork and continuous improvement.
- Maintain a clean, organized, and compliant kitchen environment in line with health and hygiene regulations.
- Coordinate with front-of-house teams to ensure timely service and seamless guest experiences.
- Monitor food quality, taste, and presentation, making adjustments as needed to meet our brand’s standards.
Qualifications
- Minimum 3+ years of experience as a Chef de Partie or similar role in a high-volume or fine-dining restaurant.
- Culinary degree or certification from a recognized institution (e.g., culinary school, hotel management).
- Strong knowledge of Indonesian, Asian, and international cuisines, with a passion for innovation.
- Proven leadership skills with the ability to manage and motivate a team under pressure.
- Excellent knife skills, time management, and ability to work in a fast-paced environment.
- Familiarity with HACCP, food safety, and hygiene standards.
- Fluency in English and Indonesian (written and verbal) is a plus.
- Flexibility to work evenings, weekends, and holidays as required.