job description
Join a dynamic and vibrant hospitality team in the heart of Bali as a Chef de Partie (CDP)! This is your opportunity to take the lead at a kitchen station in a fast-paced, high-energy environment while enjoying competitive compensation, professional training, and exclusive staff benefits.
As a CDP, you will play a pivotal role in delivering exceptional culinary experiences, working alongside a talented team of chefs in some of Bali’s most prestigious hotels, resorts, or fine-dining establishments. Whether you’re crafting exquisite dishes in Canggu’s trendy eateries, Ubud’s luxury retreats, or Nusa Dua’s world-class resorts, your expertise will contribute to unforgettable guest experiences.
We offer a clear career progression path, hands-on mentorship, and a supportive work culture that values creativity, precision, and passion for food. If you’re a motivated culinary professional ready to elevate your career in one of the world’s top tourist destinations, apply today!
Responsibility
- Oversee and manage a specific kitchen station (e.g., sauces, pastry, grill, or garde manger) with precision and efficiency.
- Prepare, cook, and present high-quality dishes according to standardized recipes and plating guidelines.
- Collaborate with the Head Chef and Sous Chef to plan menus, source ingredients, and maintain inventory levels.
- Ensure strict adherence to food safety, hygiene, and HACCP standards in all kitchen operations.
- Train and mentor junior kitchen staff, including commis chefs and apprentices, to uphold service excellence.
- Monitor portion control and minimize food waste to optimize cost efficiency without compromising quality.
- Assist in developing seasonal or special event menus, incorporating local Indonesian flavors and international trends.
- Maintain a clean, organized, and hazard-free workspace, including equipment maintenance and sanitation.
Qualifications
- Minimum 2-3 years of experience as a Chef de Partie or in a similar role within a high-volume kitchen (hotel, resort, or fine-dining restaurant preferred).
- Culinary diploma or degree from a recognized institution (e.g., Le Cordon Bleu, BINA Nusantara, or equivalent).
- Proven expertise in a specific station (e.g., hot line, pastry, or cold prep) with a portfolio of creative dishes.
- Strong knowledge of international cuisines, with a bonus for familiarity with Indonesian or Southeast Asian flavors.
- Excellent knife skills, time management, and ability to thrive under pressure during peak service hours.
- Fluency in English (written and verbal); proficiency in Indonesian (Bahasa) is a plus.
- Certification in food safety and hygiene (e.g., ServSafe, HACCP) is highly desirable.
- Passion for continuous learning, adaptability to new culinary trends, and a team-player mindset.