job description
Join Hizon's Restaurant And Catering Services Inc. as a Chef de Partie and take the lead in delivering exceptional culinary experiences in Bali’s most prestigious dining destinations. This role is perfect for passionate chefs who thrive in fast-paced, high-standard kitchens and are committed to crafting dishes that delight guests with every bite.
As a Chef de Partie, you will oversee a specific section of our kitchen, ensuring seamless operations, adherence to food safety standards, and the consistent delivery of high-quality dishes. Your expertise will contribute to maintaining our reputation for excellence in hospitality and fine dining.
Based in the vibrant regions of Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung, this position offers a unique opportunity to work in a dynamic, multicultural environment while honing your culinary skills alongside a team of industry professionals.
Responsibility
- Manage and oversee a designated kitchen section, ensuring efficient and high-quality food preparation.
- Supervise and mentor junior kitchen staff, providing guidance and training to maintain standards.
- Ensure strict compliance with food safety, hygiene, and sanitation regulations.
- Collaborate with the Head Chef and Sous Chef to plan menus, source ingredients, and maintain inventory.
- Monitor portion control and minimize food waste to optimize cost efficiency.
- Prepare and present dishes according to established recipes and plating standards.
- Assist in maintaining kitchen equipment and reporting any maintenance needs.
- Contribute to a positive and collaborative work environment, fostering teamwork and creativity.
Qualifications
- Minimum of 2-3 years of experience as a Chef de Partie or in a similar role within a high-volume or fine dining kitchen.
- Culinary degree or certification from a recognized institution is a plus.
- Strong knowledge of food safety and hygiene practices (HACCP certification preferred).
- Excellent knife skills, attention to detail, and ability to work under pressure.
- Proven leadership abilities with experience in training and supervising staff.
- Creative mindset with a passion for developing innovative and visually appealing dishes.
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Fluency in English; knowledge of Indonesian or other languages is an advantage.