job description
Join Makanan Minuman Pusat, a leading name in Baliâs vibrant hospitality and culinary scene, as our Demi Chef de Partie (Kitchen Leader). This is your opportunity to take charge of kitchen operations, mentor a dynamic team, and uphold the highest standards of food quality and service excellence in one of the worldâs most sought-after destinations. Whether you're based in Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung, youâll play a pivotal role in shaping unforgettable dining experiences for our guests.
As a Kitchen Leader, youâll oversee daily kitchen operations, ensuring seamless workflows, consistency in food preparation, and adherence to hygiene and safety protocols. Youâll collaborate closely with the Head Chef to develop innovative menus, manage inventory, and optimize kitchen efficiencyâall while fostering a positive and high-performance team culture. If youâre passionate about culinary arts, thrive in fast-paced environments, and are ready to grow your leadership skills in Baliâs booming hospitality industry, this role is for you.
At Makanan Minuman Pusat, we value creativity, teamwork, and a commitment to excellence. Youâll work alongside industry professionals in state-of-the-art kitchens, with opportunities for career advancement and professional development. Enjoy competitive compensation, staff meals, and the chance to live and work in paradiseâwhere work-life balance meets culinary inspiration.
Why join us?
- Lead and inspire a talented kitchen team in a world-class hospitality setting.
- Work in stunning locations across Bali, from beachfront resorts to urban hotspots.
- Competitive salary, staff benefits, and career growth opportunities.
- Be part of a brand synonymous with quality and innovation in Indonesian hospitality.
Responsibility
- Lead and supervise kitchen operations, ensuring efficient workflows and timely food preparation.
- Train, mentor, and motivate kitchen staff to maintain high performance and teamwork.
- Collaborate with the Head Chef to develop and refine menus, incorporating seasonal and local ingredients.
- Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP, ISO, etc.).
- Monitor inventory levels, minimize waste, and manage kitchen supplies to optimize costs.
- Ensure consistency in food quality, presentation, and portion control across all dishes.
- Troubleshoot operational challenges and implement process improvements for efficiency.
- Foster a positive and inclusive work environment that encourages professional growth.
Qualifications
- Minimum 3 years of experience as a Demi Chef de Partie or similar role in a high-volume kitchen (hotels, resorts, or fine-dining establishments).
- Proven leadership skills with the ability to manage and develop a kitchen team.
- Strong knowledge of Indonesian and international cuisines, with a passion for culinary innovation.
- Familiarity with food safety regulations (HACCP, ISO 22000) and kitchen hygiene standards.
- Ability to work under pressure in fast-paced environments while maintaining attention to detail.
- Excellent communication and interpersonal skills, with fluency in English (Bahasa Indonesia is a plus).
- Culinary diploma or equivalent certification from a recognized institution (preferred).
- Flexibility to work shifts, including evenings, weekends, and holidays.