Chef de Partie — Bali Resort Kitchen Lead

Radisson Hotel Group; Indonesia; On-site; IDR 89,280,000 - 133,920,000; Full time

Benefits offered by this job

Competitive salary

Training & advancement

Complimentary meals

Employee discounts

Collaborative kitchen

Job summary

Radisson Hotel Group in Bali invites an experienced Chef de Partie to join our resort's vibrant culinary team. You will take responsibility for a designated kitchen station, ensuring the preparation and plating of high-quality dishes in line with recipes and standards.

Working closely with the Sous Chef and Head Chef, you will help maintain hygiene, manage time, and contribute to innovative menus and guest satisfaction in a fast-paced, guest-focused environment.

Qualifications

• Experience as Chef de Partie or Commis Chef in high-volume kitchen.
• Knowledge of various cooking techniques and cuisines.
• Ability to work under pressure and manage time.
• Understanding of food safety and sanitation standards.
• Culinary school certification or equivalent experience.
• Passion for food and culinary excellence.

Responsibilities

• Prepare and cook menu items for your designated station according to recipes and quality standards.
• Ensure consistency in taste, presentation, and quality of all dishes served.
• Manage inventory for your station, including ordering supplies and minimizing waste.
• Maintain a clean, organized, and sanitary work environment, adhering to all health and safety regulations.
• Supervise and train junior kitchen staff as needed.
• Collaborate with the culinary team to develop new menu items and specials.

Skills

Chef de Partie experience

Commis Chef experience

Time management

Food safety

Education

Culinary school certification

Job description

Radisson Hotel Group in Bali invites an experienced Chef de Partie to join our resort's vibrant culinary team. You will take responsibility for a designated kitchen station, ensuring the preparation and plating of high-quality dishes in line with recipes and standards.

Working closely with the Sous Chef and Head Chef, you will help maintain hygiene, manage time, and contribute to innovative menus and guest satisfaction in a fast-paced, guest-focused environment.