job description
Join ANMOUR CAFE CONCEPT SDN BHD, a premier café and dining destination in Bali, as a Chef De Partie. This is your opportunity to lead a dynamic kitchen section in a high-energy, creative environment where culinary excellence meets exceptional guest experiences. As a Chef De Partie, you will oversee a specific station, ensuring every dish meets our exacting standards while mentoring junior team members. If you thrive in fast-paced settings and have a passion for innovative cuisine, we want you on our team.
Based in Bali’s most vibrant locations—including Canggu, Ubud, and Seminyak—you’ll work in a collaborative kitchen that values creativity, precision, and teamwork. We offer competitive compensation, career growth opportunities, and the chance to be part of a brand redefining café culture in Southeast Asia.
Responsibility
- Lead and manage a designated kitchen section (e.g., pastry, grill, or sauces) with efficiency and expertise.
- Prepare and present high-quality dishes according to standardized recipes and presentation guidelines.
- Monitor food quality, portion control, and hygiene standards to ensure consistency and safety.
- Train, supervise, and mentor junior cooks and kitchen assistants to uphold performance and professionalism.
- Collaborate with the Head Chef and Sous Chef to develop seasonal menus and special promotions.
- Maintain inventory levels, minimize waste, and assist in ordering supplies for your section.
- Ensure compliance with food safety regulations (HACCP) and workplace health standards.
- Assist in maintaining a clean, organized, and hazard-free kitchen environment.
Qualifications
- Minimum 3 years of experience as a Chef De Partie or similar role in a high-volume restaurant or café.
- Culinary diploma or certification from a recognized institution (e.g., Le Cordon Bleu, local culinary schools).
- Strong knowledge of international cuisine, modern café trends, and plating techniques.
- Excellent leadership and communication skills with the ability to work under pressure.
- Familiarity with HACCP, food safety, and sanitation protocols.
- Creative mindset with a passion for food innovation and quality.
- Ability to work flexible hours, including weekends and holidays.
- Fluency in English; knowledge of Bahasa Indonesia is a plus.