job description
Join Manna Pot Catering, a leading name in luxury catering and fine dining, as a Chef De Partie in the vibrant culinary hub of Bali. This is your opportunity to elevate your career in a dynamic, high-end kitchen environment where creativity meets precision.
As a Chef De Partie, you will play a pivotal role in preparing and presenting exquisite dishes that delight our discerning clientele. You’ll work alongside a talented team to maintain the highest standards of food quality, consistency, and kitchen efficiency. Whether it’s for exclusive events, private dining, or gourmet catering, your expertise will contribute to unforgettable culinary experiences.
Bali’s thriving hospitality scene offers a unique blend of tradition and innovation, making it the perfect backdrop for a passionate chef looking to grow. If you thrive in fast-paced environments, have a keen eye for detail, and are committed to culinary excellence, we want to hear from you.
Responsibility
- Prepare and cook high-quality dishes according to standardized recipes and presentation guidelines.
- Assist the Head Chef in menu planning, ingredient sourcing, and cost control to ensure profitability.
- Maintain consistency in food quality, taste, and plating across all service periods.
- Monitor inventory levels, rotate stock, and minimize waste through efficient kitchen practices.
- Ensure compliance with food safety, hygiene, and sanitation standards (HACCP, local regulations).
- Collaborate with the culinary team to execute seamless service for events, banquets, and à la carte dining.
- Train and mentor junior kitchen staff, fostering a culture of continuous learning and teamwork.
- Adapt to last-minute changes in menus or guest requests with professionalism and creativity.
Qualifications
- Minimum 3 years of experience as a Chef De Partie or similar role in fine dining, hotels, or catering.
- Culinary diploma or degree from a recognized institution (e.g., Le Cordon Bleu, local culinary schools).
- Strong knowledge of international cuisines, with expertise in Asian or Western fine dining preferred.
- Proven ability to work in high-pressure environments while maintaining composure and attention to detail.
- Excellent knife skills, food preparation techniques, and understanding of flavor profiles.
- Familiarity with HACCP and food safety regulations.
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are a plus.
- Willingness to work flexible hours, including evenings, weekends, and holidays.