Chef de Partie: Artisanal Kitchen & High-Volume Prep

PT Sentral Retailindo Dewata; Provinsi Bali; On-site; IDR 66,960,000 - 100,440,000; Full time

Job summary

Pepito Culinary in Bali is seeking a Chef de Partie to lead a kitchen section and ensure daily operations run smoothly. You will prepare and cook to established recipes, maintain quality, and support the Sous and Head Chefs.

The role requires a Diploma in Culinary Arts and 2–3 years of professional experience, with strong teamwork, food safety, and the ability to work under pressure in a busy kitchen.

Qualifications

• Diploma in Culinary Arts or related field.
• 2–3 years of professional culinary experience.
• Experience as Chef de Partie or equivalent preferred.
• Strong knowledge of food preparation, cooking techniques, food safety, and kitchen hygiene.

Responsibilities

• Manage and oversee the assigned kitchen section to ensure smooth daily operations.
• Prepare and cook food according to established recipes, quality standards, and presentation guidelines.
• Ensure consistency in taste, portion size, food quality, and presentation.
• Coordinate with the Sous Chef and other kitchen sections to maintain an efficient workflow.
• Monitor ingredient availability, proper storage, and stock rotation within the assigned section.
• Minimize food waste and ensure proper portion control and utilization of ingredients.
• Maintain high standards of food safety, hygiene, cleanliness, and sanitation.
• Supervise and guide Commis Chefs and other junior kitchen staff within the section.
• Assist in training and developing junior team members in cooking techniques and kitchen procedures.
• Support the Sous Chef and Head Chef in menu preparation, new product development, and daily kitchen requirements.
• Ensure all kitchen equipment and workstations are properly maintained and used safely.

Education

Diploma in Culinary Arts or related field

Job description

Pepito Culinary in Bali is seeking a Chef de Partie to lead a kitchen section and ensure daily operations run smoothly. You will prepare and cook to established recipes, maintain quality, and support the Sous and Head Chefs.

The role requires a Diploma in Culinary Arts and 2–3 years of professional experience, with strong teamwork, food safety, and the ability to work under pressure in a busy kitchen.