job description
Join MST Golf Sdn Bhd as a Chef de Partie in the heart of Bali’s most exclusive culinary destinations. We are seeking a skilled, passionate, and detail-oriented professional to elevate our kitchen team and deliver exceptional dining experiences in luxury resorts and fine-dining establishments.
As a Chef de Partie, you will play a pivotal role in maintaining the highest standards of food preparation, presentation, and kitchen operations. This is a unique opportunity to work in a dynamic, fast-paced environment while contributing to a world-class hospitality brand. Bali’s vibrant culinary scene offers unparalleled growth potential for ambitious chefs looking to refine their craft in an international setting.
If you thrive under pressure, have a keen eye for detail, and are committed to culinary excellence, we invite you to apply and become part of a team that values innovation, teamwork, and passion for gastronomy.
Responsibility
- Prepare and cook high-quality dishes according to standardized recipes and presentation guidelines.
- Supervise and coordinate the activities of junior kitchen staff, ensuring efficiency and adherence to food safety standards.
- Assist the Sous Chef and Head Chef in menu development, ingredient sourcing, and cost control.
- Maintain a clean, organized, and hygienic workstation in compliance with HACCP and local health regulations.
- Monitor inventory levels and assist in placing orders to ensure adequate stock of ingredients.
- Collaborate with the front-of-house team to ensure seamless service and guest satisfaction.
- Train and mentor junior chefs and kitchen assistants to uphold culinary standards.
- Participate in daily pre-service briefings and contribute creative ideas for special events and seasonal menus.
Qualifications
- Minimum 3 years of experience as a Chef de Partie or similar role in a high-volume kitchen, preferably in a luxury hotel or fine-dining restaurant.
- Culinary degree or certification from a recognized institution (e.g., Le Cordon Bleu, CIA) is a plus.
- Strong knowledge of international cuisines, with expertise in at least one specialty (e.g., French, Italian, Asian fusion).
- Excellent knife skills, time management, and ability to work under pressure in a fast-paced environment.
- Familiarity with HACCP, food safety, and sanitation protocols.
- Proven leadership skills with the ability to train and motivate a team.
- Fluency in English; knowledge of Indonesian or other languages is an advantage.
- Flexibility to work shifts, weekends, and holidays as required by the business.