job description
Join Nexus Resort & Spa Karambunai as a Chef de Partie (Western Cuisine) and elevate your culinary career in one of Bali’s most prestigious luxury resorts. Located in the vibrant heart of Kuta, Badung, this role offers a unique opportunity to lead a Western kitchen station while enjoying competitive compensation, complimentary shift meals, and unparalleled professional development in a breathtaking tropical setting.
As a key member of our culinary team, you will play a pivotal role in delivering exceptional dining experiences to our international guests. Your expertise in Western cuisine will contribute to maintaining the resort’s reputation for excellence, innovation, and world-class hospitality. Whether you’re crafting gourmet dishes or mentoring junior staff, this position is perfect for passionate chefs seeking growth in a dynamic and supportive environment.
Bali’s vibrant culture, stunning landscapes, and thriving tourism industry make it an ideal destination for hospitality professionals. Take the next step in your career with a role that combines professional fulfillment with an unforgettable lifestyle.
Responsibility
- Prepare and cook high-quality Western dishes according to standardized recipes and presentation guidelines.
- Supervise and coordinate the activities of junior kitchen staff, ensuring smooth operations during service.
- Maintain inventory of kitchen supplies, ingredients, and equipment, and assist in ordering as needed.
- Ensure compliance with food safety, hygiene, and sanitation standards in alignment with resort policies and local regulations.
- Collaborate with the Head Chef and Sous Chef to develop seasonal menus and special culinary offerings.
- Monitor portion control and minimize food waste to optimize cost efficiency without compromising quality.
- Train and mentor commi chefs and kitchen assistants to uphold the resort’s culinary standards.
- Participate in daily pre-service briefings and contribute ideas for continuous improvement.
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 resort.
- Proven expertise in Western cuisine, including classical and contemporary techniques.
- Strong leadership and team management skills with the ability to work under pressure in a fast-paced environment.
- Excellent knowledge of food safety, HACCP, and hygiene standards.
- Creative mindset with a passion for culinary innovation and attention to detail.
- Fluency in English; additional languages are a plus.
- Ability to work flexible hours, including evenings, weekends, and public holidays.
- Diploma or certificate in Culinary Arts from a recognized institution is preferred.