job description
Join Perdana Kota Bharu as a Chef De Partie (Chinese Cuisine) and take the lead in crafting authentic, high-quality Chinese dishes for our discerning guests in Bali’s most vibrant culinary destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung.
In this dynamic role, you will oversee the preparation, cooking, and presentation of traditional and modern Chinese cuisine, ensuring every dish meets our exacting standards of taste, freshness, and visual appeal. You’ll collaborate with a passionate team in a fast-paced, luxury hospitality environment, where your expertise in wok techniques, dim sum, and regional specialties will shine.
This is a unique opportunity to elevate your culinary career in one of Southeast Asia’s most sought-after tourist hubs, where your skills will contribute to unforgettable dining experiences for international and local guests alike.
Responsibility
- Prepare and cook a variety of Chinese dishes, including wok-fried, steamed, and braised specialties, adhering to authentic recipes and presentation standards.
- Supervise and mentor junior kitchen staff, ensuring consistency in food quality, portion control, and hygiene practices.
- Manage inventory of Chinese ingredients, including fresh herbs, spices, and proteins, and coordinate with procurement to maintain stock levels.
- Develop seasonal or promotional menus in collaboration with the Head Chef, incorporating local ingredients where applicable.
- Ensure compliance with food safety, HACCP, and sanitation regulations in all kitchen operations.
- Assist in cost control by minimizing waste and optimizing ingredient usage without compromising quality.
- Participate in daily mise en place preparation and maintain a clean, organized, and efficient workstation.
- Handle special dietary requests (e.g., vegetarian, halal, gluten-free) with creativity and precision.
Qualifications
- Minimum 3 years of experience as a Chef De Partie or similar role in a Chinese restaurant or luxury hotel.
- Proven expertise in Cantonese, Sichuan, or Northern Chinese cuisine, with strong knife skills and wok mastery.
- Formal culinary training (e.g., diploma in Chinese cuisine) or equivalent hands-on experience.
- Excellent leadership and teamwork abilities, with a track record of training and motivating kitchen staff.
- Fluency in English (written and verbal); knowledge of Mandarin or Bahasa Indonesia is a plus.
- Ability to work under pressure in a high-volume kitchen, including evenings, weekends, and holidays.
- Strong understanding of food cost management, portion control, and inventory systems.
- Certification in food safety and hygiene (e.g., HACCP) is highly preferred.