job description
Join The Cakap Group, a leading hospitality and culinary innovator in Bali, as our next Chef de Partie (Line Chef)! We are seeking a passionate and skilled culinary professional to play a pivotal role in delivering exceptional dining experiences across our premium venues in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung.
As a Chef de Partie, you will be responsible for maintaining the highest standards of food quality, consistency, and presentation in your designated section. You’ll collaborate with our executive chefs to develop and refine menus, ensuring every dish reflects our commitment to creativity, local ingredients, and world-class hospitality. This role is perfect for a detail-oriented chef with a passion for innovation, teamwork, and elevating the guest experience.
In addition to daily operations, you’ll have the exciting opportunity to contribute to pre-opening projects, helping shape the culinary direction of new venues within The Cakap Group. Whether you’re perfecting signature dishes, mentoring junior staff, or optimizing kitchen workflows, your expertise will directly impact our reputation as a leader in Bali’s vibrant hospitality scene.
We offer a dynamic work environment, competitive salary (IDR 6,000,000 – 8,000,000/month), and opportunities for professional growth in one of Southeast Asia’s most exciting culinary destinations. If you’re ready to take your career to the next level in a fast-paced, creative kitchen, we’d love to hear from you!
Responsibility
- Prepare and cook high-quality dishes according to established recipes and standards, ensuring consistency in taste, presentation, and portion control.
- Oversee and manage a specific section of the kitchen (e.g., grill, sauté, pastry, or cold station) with efficiency and precision.
- Collaborate with the executive chef and sous chefs to develop, test, and refine new menu items, incorporating seasonal and local ingredients.
- Monitor food inventory, minimize waste, and ensure proper storage and rotation of ingredients to maintain freshness and cost efficiency.
- Train, supervise, and mentor junior kitchen staff, fostering a culture of teamwork, professionalism, and continuous improvement.
- Adhere to food safety and hygiene standards, including HACCP protocols, to ensure a clean and safe working environment.
- Assist in pre-opening projects, including kitchen setup, equipment testing, and menu planning for new venues within The Cakap Group.
- Stay updated on culinary trends, techniques, and industry best practices to contribute innovative ideas to the team.
Qualifications
- Minimum of 3 years of experience as a Chef de Partie or similar role in a high-volume, fine-dining, or international hospitality environment.
- Proven expertise in a specific kitchen section (e.g., grill, sauté, pastry, or cold station) with a strong understanding of cooking techniques and flavor profiles.
- Culinary diploma or equivalent certification from a recognized institution (preferred but not mandatory).
- Experience working in Bali or Southeast Asia’s hospitality industry is a plus, with familiarity in local ingredients and culinary traditions.
- Strong leadership skills with the ability to train, motivate, and manage a team in a fast-paced kitchen environment.
- Excellent time management and multitasking abilities, with a focus on efficiency and attention to detail.
- Knowledge of food safety and hygiene standards (e.g., HACCP, ISO 22000) and a commitment to maintaining a clean and organized workspace.
- Creative mindset with a passion for menu development, innovation, and elevating the guest experience.
- Ability to work flexible hours, including evenings, weekends, and holidays, as required by the role.