job description
Join Sentral Retailindo Dewata, a leading hospitality group in Bali, as a Chef de Partie and take your culinary career to new heights in one of the worldâs most vibrant tourism destinations. This is an exceptional opportunity to work in premium venues across Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung, where youâll play a pivotal role in delivering exceptional dining experiences to international guests.
As a Chef de Partie, you will oversee a specific kitchen section, ensuring the highest standards of food quality, presentation, and consistency. Youâll collaborate with a talented team of chefs, contribute to menu development, and uphold the brandâs reputation for excellence in hospitality. This role is perfect for a passionate culinary professional who thrives in a fast-paced, creative environment and is eager to grow with a dynamic organization.
Baliâs booming tourism industry offers unparalleled opportunities for career advancement, cultural immersion, and work-life balance. Whether youâre based in the trendy beach clubs of Canggu, the cultural heart of Ubud, or the luxury resorts of Nusa Dua, youâll be part of a team that values innovation, teamwork, and guest satisfaction. If youâre ready to elevate your culinary career in paradise, weâd love to hear from you!
Responsibility
- Manage and oversee a specific kitchen section (e.g., grill, pastry, sauces, or cold kitchen) to ensure seamless operations and consistent food quality.
- Prepare, cook, and plate dishes according to established recipes and presentation standards, maintaining high levels of creativity and precision.
- Monitor inventory levels, minimize waste, and ensure proper storage of ingredients to maintain cost efficiency and freshness.
- Collaborate with the Head Chef and Sous Chef to develop and refine menus, incorporating seasonal ingredients and guest feedback.
- Train, mentor, and supervise junior kitchen staff, fostering a positive and productive work environment.
- Adhere to food safety and hygiene regulations, including HACCP standards, to ensure a safe and compliant kitchen.
- Assist in planning and executing special events, banquets, and themed dining experiences to enhance guest satisfaction.
- Stay updated on culinary trends, techniques, and industry best practices to continuously improve skills and offerings.
Qualifications
- Minimum of 3-5 years of professional culinary experience, with at least 2 years in a Chef de Partie or similar supervisory role.
- Diploma or certification from a recognized culinary school or equivalent professional training.
- Strong knowledge of international and Indonesian cuisine, with a passion for innovation and creativity.
- Proven ability to work efficiently under pressure in a fast-paced kitchen environment.
- Excellent leadership and communication skills, with the ability to train and motivate team members.
- Familiarity with food safety and hygiene standards (e.g., HACCP, ISO 22000) and a commitment to maintaining compliance.
- Experience working in hotels, resorts, or high-volume restaurants, preferably in Bali or other international destinations.
- Flexibility to work evenings, weekends, and holidays as required by the business.