Chef De Partie

PT MAZARI STAYS HOSPITALITY; Kuta Selatan; On-site; IDR 66,960,000 - 133,920,000; Full time

Job summary

Svara by Mazari Villas in Bali seeks a skilled Chef de Partie to lead a designated kitchen section and deliver high-quality cooking, presentation, and service for breakfast, in-villa dining, and private events. You will guide Commis Chefs and support the Sous Chef while maintaining strict HACCP hygiene and food safety standards.

Applicants should have a Diploma or Certificate in Food & Beverage and 3–5 years of culinary experience, including 1–2 years in a Chef de Partie role, with a proven

Qualifications

• Diploma or certificate in Food & Beverage related field preferred.
• 3–5 years of culinary experience with 1–2 years in Chef de Partie or Senior Commis.
• Experience with international and local cuisines; HACCP knowledge.
• Able to work flexible hours including weekends/public holidays.
• Good communication in English and Bahasa Indonesia.

Responsibilities

• Take full responsibility for the assigned kitchen section (hot/cold/grill).
• Prepare, cook, and present dishes according to recipes and standards.
• Support breakfast service, in-villa dining, and private events.
• Supervise and train Commis Chefs; assist Sous Chef with task allocation.
• Ensure food safety, hygiene, and HACCP, with proper storage and temperature control.
• Monitor stock and report inventory needs to the Sous Chef.
• Coordinate with other kitchen sections and service teams during peak periods.

Skills

Culinary skills

Plating skills

Team leadership

English proficiency

Bahasa Indonesia proficiency

Education

Diploma or Certificate in Food & Beverage Product

Job description

Svara by Mazari Villas is looking for a skilled Chef de Partie to manage a designated kitchen section and deliver high-quality food preparation and presentation in line with our luxury culinary standards. You will prepare dishes to consistent standards, support breakfast service, in-villa dining, and private events, guide Commis Chefs, and maintain strict hygiene and food safety (HACCP).

Key responsibilities:

Take full responsibility for the assigned kitchen section (hot kitchen, cold kitchen, or grill)

Prepare, cook, and present dishes according to recipes and standards, ensuring consistent taste, portion, and presentation

Support breakfast service, in-villa dining, and private events

Supervise, guide, and train Commis Chefs, and assist the Sous Chef with task allocation and daily operations

Ensure food safety, hygiene, and sanitation (HACCP), including proper storage, labelling, and temperature control

Monitor stock and ingredient usage, minimize waste, and report inventory needs to the Sous Chef

Coordinate with other kitchen sections and service teams to ensure smooth service, especially during peak periods

About you:

Diploma or Certificate in Food & Beverage Product or related field is preferred.

3–5 years of culinary experience, including 1–2 years as a Chef de Partie or Senior Commis, preferably in luxury villas, resorts, or boutique hotels

Strong cooking, food preparation, and plating skills; experience with international and local cuisines

Familiar with HACCP and kitchen hygiene standards

Organized, detail-oriented, and able to work under pressure in a team

Good communication skills in English and Bahasa Indonesia.

Willing to work flexible hours, including weekends, public holidays, and on-call/emergency situations when required.