job description
Join the culinary team at Grand Copthorne Waterfront Hotel Singapore as a Chef de Partie / Sous Chef for our Cold Kitchen in the vibrant heart of Bali. This is a unique opportunity to elevate your career in a world-class hospitality environment, where innovation meets tradition in the art of gastronomy.
As a key member of our kitchen brigade, you will play a pivotal role in preparing and presenting exquisite cold dishes, charcuterie, salads, and artisanal platters that delight our discerning guests. Your expertise in cold food preparation, attention to detail, and passion for culinary excellence will contribute to delivering unforgettable dining experiences.
Based in Denpasar, Bali, this role offers a dynamic work environment in one of the most sought-after tourist destinations in the world. Whether you're crafting intricate canapés for high-profile events or maintaining the highest standards of food safety and presentation, your work will be integral to our reputation for culinary excellence.
If you are a creative, motivated, and experienced cold kitchen professional looking to take the next step in your career, we invite you to apply and become part of our award-winning team.
Responsibility
- Prepare and present high-quality cold dishes, including salads, charcuterie, terrines, and appetizers, adhering to standardized recipes and presentation guidelines.
- Assist the Head Chef in menu development, ensuring alignment with seasonal ingredients and guest preferences.
- Maintain impeccable hygiene and food safety standards in compliance with HACCP and local health regulations.
- Manage inventory and stock rotation for cold kitchen ingredients, minimizing waste while ensuring availability of fresh, premium products.
- Train and mentor junior kitchen staff, fostering a culture of continuous learning and teamwork.
- Collaborate with the pastry and hot kitchen teams to ensure seamless service during banquets, buffets, and à la carte dining.
- Monitor portion control and plating consistency to uphold the hotel’s reputation for excellence.
- Participate in daily pre-service briefings and contribute innovative ideas to enhance guest satisfaction.
Qualifications
- Minimum 3 years of experience as a Chef de Partie or Sous Chef in a cold kitchen, preferably in a 4- or 5-star hotel or fine-dining restaurant.
- Culinary diploma or degree from a recognized institution; certification in food safety (e.g., HACCP) is a plus.
- Proven expertise in cold food preparation, including knife skills, garnishing, and artistic plating techniques.
- Strong leadership and communication skills, with the ability to work under pressure in a fast-paced environment.
- Familiarity with international cuisines and trends in cold gastronomy.
- Ability to work flexible hours, including weekends, holidays, and evening shifts.
- Creative mindset with a passion for culinary innovation and attention to detail.
- Fluency in English; knowledge of Indonesian or other languages is advantageous.