job description
Join Hilton Garden Inn in the heart of Bali as a Chef de Partie and become part of a world-class culinary team dedicated to creating unforgettable dining experiences. In this dynamic role, you’ll do more than prepare exquisite dishes—you’ll embody the spirit of hospitality, ensuring every guest leaves with lasting memories of exceptional taste and service.
Bali’s vibrant culinary scene offers the perfect backdrop for your career growth. Whether you’re crafting innovative menus, leading a passionate kitchen team, or maintaining the highest standards of food safety and presentation, your work will directly contribute to the reputation of one of the most respected names in global hospitality.
We’re looking for a creative, detail-oriented professional who thrives in fast-paced environments and shares our commitment to excellence. If you’re ready to take your culinary skills to the next level in a stunning tropical setting, we’d love to hear from you.
Responsibility
- Prepare and present high-quality dishes according to standardized recipes and special dietary requirements.
- Supervise and mentor junior kitchen staff, ensuring adherence to hygiene, safety, and food preparation standards.
- Assist in menu development and cost control by monitoring inventory, minimizing waste, and optimizing ingredient usage.
- Maintain a clean, organized, and efficient kitchen workspace in compliance with HACCP and local health regulations.
- Collaborate with the Executive Chef and sous chefs to plan daily operations and special events.
- Ensure timely preparation and plating of dishes during service, meeting guest expectations for taste and presentation.
- Conduct regular quality checks on ingredients and finished products to uphold brand standards.
- Participate in training programs to stay updated on culinary trends, techniques, and sustainability practices.
Qualifications
- Minimum 3 years of experience as a Chef de Partie or similar role in a high-volume kitchen, preferably in a hotel or fine-dining establishment.
- Culinary degree or certification from a recognized institution (e.g., Le Cordon Bleu, local culinary schools).
- Strong knowledge of international cuisines, with a focus on Asian and Western dishes.
- Proven leadership skills with the ability to train and motivate a diverse team.
- Excellent time management and ability to work under pressure during peak service hours.
- Familiarity with food safety protocols, including HACCP, and local health regulations.
- Creative mindset with a passion for innovation in menu design and flavor profiles.
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are a plus.