Chef de Partie

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

Job summary

Bali Jobs Recruitment by Claire Tomkins is assisting a beachfront luxury hotel in Kuta, Bali, seeking a Chef de Partie who will own their kitchen section and uphold high culinary standards. You will contribute to menu development, ensure flawless plating, and deliver exceptional dining experiences in a fast-paced luxury setting.

Requirements include at least 1 year in a Chef de Partie role within luxury hospitality, a valid Food Safety Certificate, and strong English communication.

Qualifications

• At least 1 year as Chef de Partie in luxury hospitality or 5-star hotel.
• Valid Food Safety Certificate and/or relevant trade certificates.
• Strong cooking skills with varied methods and plating techniques.
• English communication skills, verbal and written.

Responsibilities

• Embrace brand service standards and deliver positive guest experiences.
• Oversee daily section operations ensuring high culinary standards.
• Contribute to menu development and visual food presentation.
• Interact with guests for inquiries, VIP requests, and needs.
• Maintain quality, portion control and minimize wastage.
• Foster collaborative team culture and clear communication.
• Ensure compliance with food safety, hygiene, and health policies.
• Act as brand ambassador and resolve guest complaints promptly.
• Perform additional tasks as required by kitchen management.

Skills

English

Time management

Organizational skills

Team player

Hands-on

Food safety

Knife skills

Plating

WHS

Brand standards

Education

Hospitality qualification

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.
Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership).

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 clearly 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.