job description
Join Erajaya as a Chef de Partie (CDP) - Hot Kitchen Supervisor and take the lead in delivering exceptional culinary experiences in Bali’s vibrant hospitality scene. This is a unique opportunity for passionate F&B professionals to showcase their expertise in a fast-paced, high-energy kitchen environment.
As a CDP, you will play a pivotal role in maintaining the highest standards of food preparation, presentation, and kitchen operations. Your leadership will ensure seamless service, creative menu execution, and adherence to hygiene and safety protocols. Whether you’re crafting signature dishes or mentoring junior staff, your skills will contribute to the success of our dynamic F&B team.
Based in Bali’s most sought-after locations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—this contract position offers a competitive salary, professional growth, and the chance to work in a collaborative, multicultural setting. If you thrive under pressure and have a passion for culinary excellence, we want to hear from you!
Responsibility
- Oversee daily operations in the hot kitchen, ensuring efficient food preparation and timely service.
- Prepare and cook high-quality dishes according to standardized recipes and presentation guidelines.
- Supervise and train junior kitchen staff, fostering a culture of teamwork and continuous improvement.
- Monitor inventory levels, place orders for supplies, and minimize food waste through proper storage and rotation.
- Maintain strict adherence to food safety, hygiene, and HACCP standards in all kitchen activities.
- Collaborate with the Head Chef to develop seasonal menus and special culinary offerings.
- Assist in cost control by tracking food expenses and optimizing portion sizes without compromising quality.
- Handle multiple stations during peak hours while ensuring consistency and excellence in every dish served.
Qualifications
- Proven experience (minimum 2+ years) as a Chef de Partie (CDP) or similar role in a hot kitchen or fine-dining establishment.
- Strong knowledge of diverse cooking techniques, including grilling, sautéing, frying, and baking.
- Familiarity with international cuisines and the ability to adapt to different culinary styles.
- Excellent leadership and communication skills to manage and motivate kitchen staff.
- Certification in food safety and hygiene (e.g., HACCP) is a plus.
- Ability to work flexible hours, including evenings, weekends, and holidays, in a high-pressure environment.
- Creative mindset with a passion for innovation and menu development.
- Fluency in English; knowledge of Indonesian (Bahasa) is advantageous.