job description
Join The Vikings Group as a Chef de Partie in the heart of Bali’s vibrant hospitality scene! This is your opportunity to elevate your culinary career in a dynamic, fast-paced environment where passion for food and excellence in service are celebrated.
As a Chef de Partie, you will oversee a specific station in our kitchen, ensuring the highest standards of food quality, consistency, and presentation. Your role is pivotal in maintaining seamless operations, adhering to food safety protocols, and contributing to the timely replenishment of our buffet and à la carte offerings. Whether you specialize in sauces, pastries, grills, or another culinary domain, your expertise will directly impact guest satisfaction and the reputation of our establishment.
Bali’s thriving tourism industry offers unparalleled opportunities for growth, cultural exchange, and professional development. If you thrive under pressure, have a keen eye for detail, and are committed to delivering exceptional dining experiences, we want to hear from you!
Responsibility
- Manage and operate an assigned kitchen station with precision, ensuring all dishes meet established quality and presentation standards.
- Prepare and cook ingredients and dishes according to recipes, portion sizes, and special dietary requirements.
- Monitor food inventory and assist in ordering supplies to maintain optimal stock levels.
- Ensure strict compliance with food safety, hygiene, and sanitation regulations at all times.
- Collaborate with the sous chef and head chef to plan menus, develop new recipes, and refine existing ones.
- Train and supervise junior kitchen staff, providing guidance and feedback to enhance their skills.
- Assist in the timely replenishment of buffet stations and à la carte service during peak hours.
- Maintain a clean, organized, and efficient workspace, adhering to 5S or HACCP standards where applicable.
Qualifications
- Minimum of 2-3 years of experience as a Chef de Partie or in a similar role within a high-volume kitchen or luxury hospitality setting.
- Culinary diploma or degree from a recognized institution (e.g., Le Cordon Bleu, local culinary schools) is a plus.
- Proven ability to work in a fast-paced environment while maintaining composure and attention to detail.
- Strong knowledge of food safety standards, including HACCP, and local health regulations.
- Excellent communication and teamwork skills, with the ability to lead and mentor junior staff.
- Creativity and passion for culinary arts, with a willingness to innovate and adapt to diverse cuisines.
- Physical stamina to stand for extended periods and lift heavy kitchen equipment (up to 25 kg).
- Fluency in English; additional languages (e.g., Indonesian, Mandarin) are advantageous.