Chef De Partie

Tavolo Group (Bali); Provinsi Bali; In loco; IDR 133.920.000 - 178.560.000; Tempo pieno

Descrizione del lavoro

Tavolo Group Bali is seeking an experienced chef to prepare and cook food according to restaurant standards. You will supervise junior chefs and commis, ensure quality control of raw and cooked products, and maintain food hygiene and safety across the kitchen.

You will coordinate daily requirements and events with the Sous Chef, monitor food cost, minimize waste, and uphold high presentation standards to ensure guest satisfaction. English fluency is required, and flexible hours may apply.

Competenze

• Diploma or Degree in Hotel Management or Culinary Arts.
• Minimum 3 years experience in a reputable restaurant or full-service hotel.
• At least 1 year in a supervisory role preferred.
• Strong leadership and team supervision skills.
• Ability to work under pressure.
• Good understanding of food safety and hygiene standards.
• Good spoken and written English.
• Flexible with working hours based on business needs.

Mansioni

• Prepare and cook food according to restaurant standards.
• Supervise and guide junior chefs / commis.
• Ensure quality control of raw and cooked food products.
• Maintain food hygiene, sanitation, and safety standards.
• Ensure proper food storage and temperature control.
• Operate and maintain kitchen equipment properly.
• Coordinate daily requirements and special events with Sous Chef.
• Maintain high presentation standards and guest satisfaction.
• Monitor food cost and minimize waste.
• Report operational issues to superiors.
• Perform other duties as assigned by management.

Conoscenze

Leadership

Team supervision

Under pressure

English fluency

Formazione

Hotel Management or Culinary Arts diploma/degree

Descrizione del lavoro

Prepare and cook food according to restaurant standards.

Supervise and guide junior chefs / commis.

Ensure quality control of raw and cooked food products.

Maintain food hygiene, sanitation, and safety standards.

Ensure proper food storage and temperature control.

Operate and maintain kitchen equipment properly.

Coordinate daily requirements and special events with Sous Chef.

Maintain high presentation standards and guest satisfaction.

Monitor food cost and minimize waste.

Report operational issues to superiors.

Perform other duties as assigned by management.

Qualifications

Diploma or Degree in Hotel Management or Culinary Arts.

Minimum 3 years experience in a reputable restaurant or full-service hotel.

At least 1 year in a supervisory role preferred.

Strong leadership and team supervision skills.

Ability to work under pressure.

Good understanding of food safety and hygiene standards.

Good spoken and written English.

Flexible with working hours based on business needs.