job description
Join The Garcha Group, Singapore’s premier boutique hotel group, as we expand our luxury hospitality footprint to Bali’s most vibrant destinations—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung. This is your chance to grow with a brand synonymous with elegance, innovation, and world-class dining, while immersing yourself in Bali’s thriving culinary scene and tropical paradise.
As a Chef De Partie / Junior Sous Chef, you’ll play a pivotal role in shaping unforgettable guest experiences at our luxury properties. Collaborate with our executive chefs to craft exquisite menus, lead your station with precision, and mentor junior team members—all while working in state-of-the-art kitchens designed for creativity and efficiency. Whether you’re perfecting modern Asian fusion, classic European techniques, or plant-based innovations, this role offers the perfect blend of challenge, growth, and work-life balance in one of the world’s most sought-after destinations.
Beyond the kitchen, enjoy competitive compensation, career advancement opportunities, and the chance to live in Bali—a hub for culture, wellness, and adventure. If you’re a passionate culinary professional ready to elevate your career in a dynamic, supportive environment, we’d love to hear from you.
Note: Relocation assistance and visa sponsorship available for qualified candidates.
Responsibility
- Lead and manage a specific kitchen station (e.g., grill, pastry, sauces) with precision, ensuring consistent quality and presentation of dishes.
- Collaborate with the executive chef to develop and refine seasonal menus, incorporating local Balinese ingredients and global culinary trends.
- Supervise and train junior kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
- Maintain strict adherence to food safety, hygiene, and sanitation standards in compliance with local and international regulations.
- Monitor inventory levels, minimize waste, and assist in cost-control measures to optimize kitchen efficiency and profitability.
- Prepare and plate dishes for à la carte, banquets, and special events, ensuring timely delivery during peak service hours.
- Stay updated on industry trends, techniques, and innovations through ongoing training and professional development.
- Contribute to a positive and collaborative kitchen environment, supporting colleagues during high-pressure service periods.
Qualifications
- Minimum 3–5 years of professional culinary experience, with at least 2 years in a Chef De Partie or similar supervisory role in a luxury hotel, resort, or fine-dining restaurant.
- Diploma or degree in Culinary Arts, Hospitality Management, or equivalent professional certification (e.g., WACS, City & Guilds).
- Strong knowledge of modern and classical cooking techniques, including butchery, sauce-making, and pastry fundamentals.
- Experience working in high-volume kitchens with a focus on quality, consistency, and attention to detail.
- Familiarity with HACCP, food safety standards, and local health regulations in Indonesia (or willingness to learn).
- Ability to thrive in a fast-paced, multicultural environment with excellent communication and leadership skills.
- Passion for sustainability, local sourcing, and innovative menu development.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.