Chef de Partie (CDP)

EVDEkimi Real Estates; Kecamatan Ubud; On-site; IDR 72,000,000 - 120,000,000; Full time

Job summary

EVDEkimi Real Estates in Bali seeks a Chef de Partie to prepare, cook, and present high-quality dishes in line with recipes, portion standards, and presentation guidelines.

You will supervise and train Commis Chefs and kitchen assistants, ensure timely service, maintain food safety and cleanliness, monitor stock with FIFO, and assist the Head Chef and F&B Director in menu development.

Qualifications

• Minimum 3 years of experience as a Chef de Partie or similar role.
• Strong knowledge of food preparation techniques and kitchen operations.
• Proven leadership and team supervision skills.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent teamwork, communication, and time-management skills.

Responsibilities

• Prepare, cook, and present high-quality dishes according to recipes and standards.
• Manage daily kitchen operations to ensure efficient service.
• Train and supervise Commis Chefs and kitchen assistants.
• Maintain food quality, portion control, and presentation.
• Ensure cleanliness and hygiene per safety standards.
• Monitor inventory and stock rotation; notify Head Chef of shortages.
• Assist Head Chef and F&B Director in menu development and improvements.
• Comply with company policies and SOPs.
• Perform other duties as assigned by Head Chef or F&B Director.

Skills

Leadership skills

Team supervision

Time management

Communication

Food safety

Adaptability

Job description

Prepare, cook, and present high-quality dishes in accordance with recipes, portion standards, and presentation guidelines.

Manage and oversee the daily operations of the assigned kitchen section to ensure efficient and smooth service.

Supervise, train, and support Commis Chefs and kitchen assistants, ensuring tasks are completed to the required standards.

Ensure all food is prepared and served in a timely manner while maintaining consistency in quality and presentation.

Monitor food quality, taste, portion control, and presentation before dishes are served.

Maintain cleanliness, organization, and hygiene of the work area in compliance with food safety and sanitation standards.

Ensure proper receiving, storage, labeling, and stock rotation (FIFO) of all food items and ingredients.

Monitor inventory levels and communicate stock shortages or purchasing requirements to the Head Chef.

Minimize food waste and contribute to effective food cost control through proper handling and portioning.

Ensure all kitchen equipment is used safely and report any maintenance or repair requirements promptly.

Assist the Head Chef and F&B Director in developing new menu items, improving recipes, and enhancing kitchen operations.

Comply with all company policies, health and safety regulations, and standard operating procedures.

Perform any other duties assigned by the Head Chef or F&B Director.

Key Requirements

Minimum 3 years of experience as a Chef de Partie or in a similar role.

Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.

Proven leadership skills with the ability to supervise and motivate a kitchen team.

Ability to work efficiently in a fast-paced and high-pressure environment.

Strong organizational, time management, and problem-solving skills.

Excellent teamwork and communication skills.

Positive attitude, responsible, proactive, and detail-oriented.

Flexible to work shifts, weekends, and public holidays.

Passionate about food quality, consistency, and continuous improvement.