Chef de Partie

Bali Jobs Recruitment; Kuta; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

Beachfront Luxury Hotel in Kuta, Bali is seeking a passionate Chef de Partie to support the culinary team in delivering exceptional dining experiences across the property. You will own your section, uphold high standards, and ensure guest satisfaction in a fast-paced environment.

Note: A food portfolio must be submitted with your application to showcase creativity and attention to detail. 5-star hotel experience is preferred, with strong English communication and a hands-on team player mindset.

Qualifications

• At least 1 year of work experience as a Chef de Partie in luxury hospitality 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.
• Strong time management and organizational skills to prioritize tasks in a fast-paced environment.
• Honest, reliable, proactive, energetic team player with hands-on approach.
• Knowledge of 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.
• Interact with guests to handle inquiries, VIP requests, and anticipate guest needs.
• Maintain food quality assurance, portion control, and minimal wastage within the assigned section.
• Foster a collaborative team culture with clear communication.
• 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.

Skills

Chef de Partie experience

Luxury hospitality

Cooking skills

English proficiency

Time management

Team player

WHS & food hygiene knowledge

Education

Kitchen Management or Hospitality degree

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.