Chef de Partie

Bali Jobs Recruitment by Claire Tomkins; Kuta; On-site; IDR 133,920,000 - 200,880,000; Full time

Job summary

Beachfront Boutique Luxury Hotel in Kuta, Bali seeks a passionate Chef de Partie to lead a section with ownership of quality and consistency across a fast-paced luxury kitchen.

The role emphasizes high culinary standards, brand standards, and guest-focused service, with opportunities to contribute to menu development and plating excellence. A proactive team player with strong communication skills will thrive in this environment.

Qualifications

• Minimum 1 year as Chef de Partie in luxury hospitality or 5-star hotel.
• Food Safety Certificate or relevant trade certificates preferred.
• Strong cooking foundations with multiple methods and plating.
• Ability to manage and execute daily kitchen operations.
• Good command of English, both verbal and written.

Responsibilities

• Oversee daily section operations to ensure high culinary standards.
• Contribute to menu development and visually appealing presentations.
• Interact with guests to handle inquiries and VIP requests.
• Maintain portion control, quality assurance, and minimize wastage.
• Foster a collaborative team culture and support kitchen staff.
• Ensure compliance with health, safety, and hygiene policies.
• Act as brand ambassador and resolve guest issues promptly.
• Perform additional kitchen tasks as directed by management.

Skills

Food safety & hygiene

English communication

Time management

Team player

Hands-on kitchen approach

Culinary techniques

Kitchen operations leadership

Education

Tertiary qualification in Kitchen Management or Hospitality

Job description

Our client is a beachfront boutique luxury hotel located in Kuta, Bali, known for its vibrant energy, chic lifestyle, diverse dining destinations, and iconic sunsets. They are currently seeking a passionate and talented Chef de Partie to support the culinary team in delivering exceptional dining experiences across the property. The ideal candidate will take ownership of their section, maintain high culinary standards, and ensure outstanding guest satisfaction in a dynamic, fast-paced environment.

Requirements

• At least 1 year of work experience as a Chef de Partie in the luxury hospitality industry or 5-star hotel environment.
• Tertiary qualification in Kitchen Management or Hospitality is preferred.
• Valid Food Safety Certificate and/or relevant trade certificates.
• Strong foundational cooking skills with expertise in various cooking methods, precision knife skills, and plating techniques.
• Proven ability to manage, control, and execute daily operations within an assigned kitchen section.
• Good command of English (verbal and written) with strong communication skills to carry out instructions effectively.
• Strong time management and organizational skills to prioritize tasks in a fast-paced environment.
• A honest, reliable, proactive, and energetic team player who takes initiative with a hands‑on approach.
• Knowledge of workplace health and safety (WHS), food hygiene regulations, and efficient kitchen practices.

Responsibilities

• Embrace and adhere to brand service standards, providing positive guest experiences in every interaction.
• Oversee daily section operations, ensuring all dishes are prepared and executed to high culinary standards.
• Contribute to menu innovation, dish development, and visually appealing food presentations.
• Actively interact with guests when required to handle inquiries, handle VIP requests, and anticipate guest needs.
• Maintain food quality assurance, portion control, and minimal wastage within the assigned section.
• Foster a collaborative team culture, communicating clear and supporting kitchen team members.
• Ensure strict compliance with food safety, hygiene standards, and internal health and safety policies.
• Act as a brand ambassador, resolving guest complaints promptly and maintaining high professional ethics.
• Perform additional operational tasks as requested by kitchen management in line with business needs.