job description
Join Ismaya Group, a leading name in Indonesia’s luxury hospitality and culinary scene, as a Chef de Partie (Kitchen Supervisor) in the vibrant heart of Bali. This is your opportunity to elevate your culinary career in world-class restaurants, resorts, or high-end dining establishments across Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung.
As a CDP, you will play a pivotal role in maintaining the highest standards of food preparation, kitchen operations, and team leadership. You’ll work alongside talented chefs in a dynamic, fast-paced environment, contributing to exceptional guest experiences that define Ismaya Group’s reputation for excellence.
We offer competitive compensation, career growth opportunities, and the chance to work in some of Bali’s most prestigious culinary destinations. If you’re a passionate, detail-oriented chef with a flair for innovation and leadership, we want to hear from you!
Responsibility
- Oversee and coordinate daily kitchen operations, ensuring smooth service and adherence to recipes and standards.
- Supervise and mentor junior kitchen staff, including commis chefs and kitchen assistants, to maintain high performance.
- Prepare and present high-quality dishes according to established recipes, portion control, and plating guidelines.
- Monitor inventory levels, assist in ordering supplies, and minimize food waste through efficient management.
- Ensure strict compliance with food safety, hygiene, and HACCP standards in all kitchen activities.
- Collaborate with the Head Chef and Sous Chef to develop seasonal menus and special culinary offerings.
- Maintain a clean, organized, and hazard-free kitchen environment at all times.
- Assist in training new staff and conducting performance evaluations for kitchen team members.
Qualifications
- Minimum 3+ years of experience as a Chef de Partie or similar role in a high-volume, fine-dining, or luxury hospitality setting.
- Culinary degree or certification from a recognized institution (e.g., culinary school, hospitality academy).
- Strong knowledge of Indonesian, Western, and/or fusion cuisine with a passion for creativity and innovation.
- Proven leadership skills with the ability to manage and motivate a diverse kitchen team.
- Excellent time management, multitasking, and problem-solving abilities in a fast-paced environment.
- Familiarity with HACCP, food safety regulations, and kitchen equipment operation.
- Fluency in English (written and verbal); proficiency in Indonesian is a plus.
- Flexibility to work shifts, weekends, and holidays as required by the business.