job description
Join the culinary team at MODU Samgyetang Specialty Korean Restaurant, where tradition meets innovation in the heart of Bali. As a Chef de Partie / Demi Chef de Partie, you will play a pivotal role in delivering authentic Korean flavors to our discerning guests. This is an exceptional opportunity for passionate chefs to refine their skills in a dynamic, high-energy kitchen environment while contributing to our mission of culinary excellence.
Located in the vibrant coastal town of Canggu, our restaurant offers a unique blend of Korean heritage and Balinese hospitality. You will work alongside a team of dedicated professionals, preparing signature dishes like our renowned Samgyetang (ginseng chicken soup) and other Korean delicacies. We prioritize fresh, high-quality ingredients and meticulous preparation techniques to ensure an unforgettable dining experience.
If you are a motivated culinary professional with a passion for Korean cuisine and a desire to grow in a supportive, fast-paced environment, we invite you to apply. Competitive salary, opportunities for career advancement, and a collaborative work culture await you at MODU.
Responsibility
- Prepare and cook Korean dishes according to authentic recipes and restaurant standards, with a focus on Samgyetang and other specialty items.
- Assist the Head Chef in menu development, ensuring seasonal and regional ingredients are incorporated creatively.
- Maintain high standards of food quality, presentation, and hygiene in compliance with health and safety regulations.
- Manage and organize kitchen stations efficiently, including mise en place, cooking, and plating.
- Train and mentor junior kitchen staff, fostering a culture of continuous learning and teamwork.
- Monitor inventory levels and assist in ordering supplies to minimize waste and control costs.
- Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
- Participate in regular tastings and feedback sessions to refine dishes and improve culinary offerings.
Qualifications
- Minimum of 2 years of experience as a Chef de Partie or Demi Chef de Partie in a high-volume restaurant, preferably with Korean cuisine expertise.
- Culinary degree or certification from a recognized institution is a plus.
- Strong knowledge of Korean cooking techniques, ingredients, and flavor profiles.
- Excellent knife skills, time management, and ability to work under pressure in a fast-paced environment.
- Familiarity with food safety and sanitation practices (HACCP certification is advantageous).
- Ability to work flexible hours, including evenings, weekends, and public holidays.
- Passion for culinary innovation and a willingness to learn and adapt to new trends.
- Strong communication skills and the ability to work collaboratively in a multicultural team.