Chef de Partie

PT. CANTINA MEXICANA BALI; Provinsi Bali; On-site; IDR 66,960,000 - 100,440,000; Full time

Benefits offered by this job

Restaurant perks

Job summary

PT. CANTINA MEXICANA BALI is seeking a Chef de Partie to manage the daily operations of a kitchen section, ensuring Lola’s standards are met in both quality and presentation. The role requires hands-on cooking, strong teamwork, and strict adherence to food safety protocols.

You will prepare and cook according to recipes, maintain mise en place, monitor stock and waste, and mentor junior kitchen staff while coordinating with the Sous Chef to ensure smooth service at Lola’s Bali location.

Qualifications

• Previous experience as a Chef de Partie or in a similar kitchen role.
• Strong cooking and food preparation skills.
• Good knowledge of food safety, hygiene, and kitchen operations.
• Able to maintain consistent food quality and presentation.
• Good teamwork and communication skills.

Responsibilities

• Manage daily operations of the assigned kitchen section.
• Prepare and cook food according to recipes, menu specifications, and quality standards.
• Ensure proper mise en place, portioning, plating, and presentation.
• Maintain high standards of food safety, hygiene, cleanliness, and storage.
• Coordinate with the kitchen team to ensure smooth and efficient service.
• Monitor ingredients, stock levels, and food waste within the assigned section.
• Support and guide Commis Chefs and junior kitchen team members.
• Assist with menu changes, specials, and new dish preparation when required.
• Report operational, stock, or quality issues to the Sous Chef or Head Chef.

Job description

Responsible for managing an assigned kitchen section, ensuring food quality, consistency, cleanliness, and smooth service in line with Lola’s standards.

Key Responsibilities

Manage daily operations of the assigned kitchen section.

Prepare and cook food according to recipes, menu specifications, and quality standards.

Ensure proper mise en place, portioning, plating, and presentation.

Maintain high standards of food safety, hygiene, cleanliness, and storage.

Coordinate with the kitchen team to ensure smooth and efficient service.

Monitor ingredients, stock levels, and food waste within the assigned section.

Support and guide Commis Chefs and junior kitchen team members.

Assist with menu changes, specials, and new dish preparation when required.

Report operational, stock, or quality issues to the Sous Chef or Head Chef.

Requirements

Previous experience as a Chef de Partie or in a similar kitchen role.

Strong cooking and food preparation skills.

Good knowledge of food safety, hygiene, and kitchen operations.

Able to maintain consistent food quality and presentation.

Good teamwork and communication skills