job description
Join Shelter Indonesia Group as a Senior Chef De Partie and take the lead in delivering exceptional culinary experiences in one of Bali’s most dynamic hospitality environments. This role is perfect for a passionate and skilled chef looking to elevate their career in a fast-paced, high-standard kitchen.
As a Senior Chef De Partie, you will oversee a specific section of the kitchen, ensuring that every dish meets our rigorous quality standards while maintaining efficiency and teamwork. You’ll collaborate with a talented culinary team, contribute to menu development, and play a key role in maintaining the reputation of our world-class dining establishments.
Based in the heart of Bali—with opportunities across Canggu, Ubud, Denpasar, Jimbaran, Nusa Dua, Kuta, and Badung—this position offers a unique blend of professional growth and the chance to live in one of the world’s most sought-after destinations.
Responsibility
- Lead and manage a designated kitchen section, ensuring consistent food quality, presentation, and timeliness.
- Supervise and mentor junior chefs and kitchen staff, fostering a collaborative and high-performance team environment.
- Monitor inventory levels, place orders, and manage stock to minimize waste and control costs.
- Assist in menu planning, recipe development, and plating techniques to enhance guest satisfaction.
- Enforce strict hygiene, safety, and sanitation standards in compliance with local and international regulations.
- Coordinate with the Head Chef and Sous Chef to ensure seamless kitchen operations during service.
- Train new staff on kitchen protocols, cooking techniques, and company standards.
- Participate in daily pre-service meetings and contribute innovative ideas to improve efficiency and guest experience.
Qualifications
- Minimum 5 years of experience as a Chef De Partie or similar role in a high-volume, fine-dining, or luxury hospitality setting.
- Proven expertise in a specific kitchen station (e.g., sauces, pastry, grill, or garde manger).
- Strong leadership and communication skills, with the ability to manage and inspire a team.
- Deep knowledge of international cuisines, cooking techniques, and food safety standards (HACCP preferred).
- Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
- Fluency in English (written and spoken); knowledge of Indonesian is a plus.
- Culinary degree or certification from a recognized institution is advantageous.
- Flexibility to work evenings, weekends, and holidays as required by the hospitality industry.