Chef de partie

Kahayana Villas; Provinsi Bali; On-site; IDR 122,760,000 - 189,720,000; Full time

Job summary

Kahayana Villas is seeking a cook to manage daily kitchen operations on-site in Bali. You will prepare and cook dishes per established recipes, ensuring consistent taste, quality, portion sizes, and presentation for all menu items.

The role includes monitoring food costs, performing accurate food costing, and supporting menu development to improve profitability and efficiency in a hotel environment.

Qualifications

• Knowledge of kitchen operations and food preparation processes.
• Experience in menu development and recipe engineering is a plus.
• Ability to monitor quality, portion sizes, and presentation.
• Experience with costing and controlling food costs.

Responsibilities

• Oversee daily operation of the assigned kitchen section.
• Prepare and cook food according to recipes, standards, portions and presentation.
• Ensure consistency in taste, quality, portion, and presentation of all dishes.
• Monitor ingredients usage to maintain food cost percentage.
• Maintain accurate food costing for recipes including costs, yields and selling prices.
• Assist in menu development and re-engineering to improve profitability and efficiency.
• Analyze menu performance and adjust ingredients, portions, recipes and items based on cost and guest preferences.

Skills

Food preparation

Menu development

Quality control

Food cost analysis

Kitchen operations

Job description

Responsible for the daily operation and smooth running of the assigned kitchen section in accordance with hotel/restaurant standards.

Prepare and cook food according to established recipes, quality standards, portion sizes, and presentation guidelines.

Ensure consistency in taste, quality, portion, and presentation of all dishes served.

Monitor and control the use of ingredients to maintain the required food cost percentage.

Conduct and maintain accurate food costing for recipes, including ingredient costs, yields, portion sizes, and selling prices.

Assist the Sous Chef and Executive Chef in menu development and menu re-engineering to improve profitability, food quality, and operational efficiency.

Analyze menu performance and recommend adjustments to ingredients, portion sizes, recipes, and menu items based on food cost, profitability, popularity, and guest preferences.