Chef de Partie

Pengiklan Anonim; Tabanan; On-site; IDR 66,960,000 - 100,440,000; Full time

Benefits offered by this job

Annual Bonus

Job summary

Pengiklan Anonim is seeking a Chef de Partie for a new boutique retreat in Balian, Bali. You will prepare, cook and present dishes across the full menu to the required standard and assist with mise en place to ensure smooth service.

You will maintain HACCP and food hygiene, monitor portions and stock, and work hands-on in a small kitchen with the service team. Basic conversational English is preferred for menu terms and dietary requests; an annual bonus is offered.

Qualifications

• 2-3 years of experience as Chef de Partie or Commis Chef ready to step up
• Solid knowledge of international and Indonesian cuisine and standard cooking techniques
• Strong understanding of food hygiene and HACCP practices
• Comfortable working hands-on in a small kitchen and covering the full menu
• Ability to work efficiently and stay organized under pressure during service
• Team player with good communication in a close-knit kitchen environment
• Basic conversational English preferred (menu terms, dietary requests)

Responsibilities

• Prepare, cook and present dishes across the full menu to the required standard and consistency
• Manage daily mise en place and ensure the kitchen is ready before every service
• Maintain food hygiene, safety and HACCP standards throughout the kitchen
• Control portioning and minimize food wastage
• Monitor stock levels, receive deliveries and communicate ordering needs
• Support menu preparation, seasonal changes and special guest or dietary requests
• Work alongside kitchen assistants and the service team to keep daily operations running smoothly

Skills

Team player

Communication

English (basic)

Job description

We are a new boutique retreat opening in Balian, Bali: a quiet stretch of coast far from the busier side of the island. Built for movement, community and slow living, we host retreat groups, educators and practitioners who come here to practice, gather and reconnect with nature. Food is central to that rhythm: shared tables, honest ingredients, meals that fuel the body and bring people together.

Job Description

Prepare, cook and present dishes across the full menu to the required standard and consistency

Manage daily mise en place and ensure the kitchen is ready before every service

Maintain food hygiene, safety and HACCP standards throughout the kitchen

Control portioning and minimize food wastage

Monitor stock levels, receive deliveries and communicate ordering needs

Support menu preparation, seasonal changes and special guest or dietary requests

Work alongside kitchen assistants and the service team to keep daily operations running smoothly

Qualifications

Minimum 2-3 years of experience as Chef de Partie, or as a Commis Chef ready to step up, at a hotel, resort or restaurant

Solid knowledge of international and Indonesian cuisine and standard cooking techniques

Strong understanding of food hygiene and HACCP practices

Comfortable working hands-on in a small kitchen and covering the full menu

Ability to work efficiently and stay organized under pressure during service

Team player with good communication in a close-knit kitchen environment

Basic conversational English preferred (menu terms, dietary requests)

• Annual Bonus