job description
Join Private Chef Pte Ltd as a Production Chef de Partie (CDP) / Junior Sous Chef and become part of an elite culinary team dedicated to delivering world-class dining experiences in Bali’s most exclusive venues. This role offers a unique opportunity to refine your craft while managing end-to-end production workflows, ensuring uncompromising quality, and overseeing seamless logistics for high-profile events and private clients.
You’ll gain firsthand exposure to premium, locally sourced ingredients and collaborate with top-tier chefs to create memorable gastronomic journeys. Ideal for ambitious culinary professionals seeking growth in a dynamic, fast-paced environment, this position bridges the gap between hands-on production and leadership in a luxury setting.
Based in Bali’s vibrant hospitality hubs—Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, or Badung—you’ll work in state-of-the-art kitchens while contributing to a culture of innovation and excellence. Whether you’re advancing from a CDP role or stepping into a Junior Sous Chef position, this is your chance to elevate your career in one of Southeast Asia’s most sought-after culinary destinations.
Responsibility
- Production Management: Oversee daily kitchen operations, including prep, cooking, and plating, to ensure consistency and adherence to recipes and standards.
- Quality Control: Maintain rigorous quality checks on all dishes, ingredients, and presentations to meet luxury service expectations.
- Workflow Optimization: Streamline production processes to improve efficiency without compromising on taste or presentation.
- Logistics Coordination: Manage inventory, supplier relationships, and ingredient sourcing to support seamless service delivery.
- Team Collaboration: Work closely with the Head Chef and Sous Chefs to execute menus for private events, villas, and high-end catering.
- Menu Development: Assist in refining and testing new dishes, incorporating seasonal and local ingredients.
- HACCP & Safety Compliance: Ensure all kitchen practices align with food safety and hygiene regulations.
- Training & Mentorship: Guide and support junior staff, fostering a culture of continuous learning and professional growth.
Qualifications
- Culinary Experience: Minimum 3–5 years in a professional kitchen, with at least 1–2 years as a CDP or in a supervisory role.
- Technical Skills: Proficiency in classical and modern cooking techniques, knife skills, and kitchen equipment operation.
- Leadership Ability: Proven track record of managing small teams or production lines in a high-volume environment.
- Ingredient Knowledge: Deep understanding of premium ingredients, including local Balinese produce and international gourmet products.
- Adaptability: Ability to thrive in a fast-paced, ever-changing environment with shifting priorities.
- Communication: Strong verbal and written English skills to liaise with clients, suppliers, and team members.
- Certifications: Food safety certification (e.g., HACCP) is a plus. Formal culinary education (e.g., Le Cordon Bleu, CIA) is advantageous.
- Passion for Excellence: A commitment to delivering exceptional culinary experiences with attention to detail.