job description
Join 1-Group as a Chef De Partie (FIRE) in the heart of Bali’s most vibrant culinary destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung. This is your opportunity to elevate your career in a dynamic, high-end hospitality environment where passion for food and excellence in service are celebrated.
As a key member of our culinary team, you will play a pivotal role in delivering exceptional dining experiences by preparing high-quality dishes, maintaining impeccable kitchen hygiene, and supporting seamless kitchen operations. Your expertise in the FIRE station (grill, roast, or sauté) will be instrumental in crafting dishes that delight our discerning guests. Senior-level experience is highly valued, as we seek professionals who can lead, innovate, and uphold the highest standards of culinary artistry.
Bali’s thriving hospitality scene offers a unique blend of cultural richness and world-class tourism, making this role ideal for chefs who thrive in fast-paced, creative, and collaborative settings. Whether you’re refining your skills or aiming for leadership, this position provides the platform to grow within a prestigious group known for its commitment to excellence.
Responsibility
- Prepare and cook high-quality dishes at the FIRE station (grill, roast, sauté) in accordance with standardized recipes and presentation guidelines.
- Ensure all food items are prepared fresh, consistently, and in a timely manner to meet guest expectations and operational demands.
- Maintain strict adherence to food safety, hygiene, and sanitation standards, including HACCP and local health regulations.
- Collaborate with the Head Chef and Sous Chef to plan menus, source ingredients, and optimize kitchen workflows.
- Monitor inventory levels, assist in stock rotation, and minimize waste to support cost-effective kitchen operations.
- Train and mentor junior kitchen staff, fostering a culture of continuous learning and teamwork.
- Assist in the development of new dishes, incorporating seasonal and local ingredients to enhance menu offerings.
- Respond efficiently to special dietary requests and ensure all dishes meet allergen and dietary restriction guidelines.
Qualifications
- Minimum 3+ years of experience as a Chef De Partie or similar role in a high-volume, fine-dining, or luxury resort setting.
- Proven expertise in operating a FIRE station (grill, roast, or sauté) with a strong understanding of cooking techniques and temperature control.
- Formal culinary education (e.g., diploma or certificate from a recognized culinary school) is a plus.
- Excellent knowledge of food safety, sanitation, and kitchen equipment safety protocols.
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail and quality.
- Strong communication and teamwork skills, with the ability to lead and inspire junior staff.
- Flexibility to work shifts, weekends, and holidays as required by the demands of the hospitality industry.
- Fluency in English; additional language skills (e.g., Indonesian, French) are advantageous.