Chef de Partie (CDP)

Tarabelle; Provinsi Bali; On-site; IDR 78,120,000 - 122,760,000; Full time

Job summary

Tarabelle in Bali, Indonesia, is seeking a Chef de Partie to prepare and cook food according to recipes, standards, and presentation guidelines, and to take responsibility for a specific kitchen station. You will ensure ingredients are properly prepared, stored, and available for service, maintain consistency in quality and presentation, monitor stock, and coordinate with other kitchen sections.

A culinary education or relevant certification is an advantage; 1–2 years of Chef de Partie

Qualifications

• Minimum 1–2 years of experience as a Chef de Partie or similar.
• Experience in a restaurant, café, hotel or hospitality environment.
• Good knowledge of cooking techniques, preparation, and kitchen operations.
• Able to manage and take responsibility for an assigned kitchen section.
• Good understanding of food hygiene and safety standards.
• Able to work well under pressure in a fast-paced kitchen environment.
• Good teamwork, communication, and coordination skills.
• Disciplined, responsible, and detail-oriented.
• Willing to work shifts, weekends, and public holidays.
• Culinary education or relevant certification is an advantage.

Responsibilities

• Prepare and cook food according to the restaurant’s recipes, standards, and presentation guidelines.
• Take responsibility for a specific kitchen section/station and ensure smooth daily operations.
• Ensure all ingredients are properly prepared, stored, and available for service.
• Maintain consistency in food quality, taste, portioning, and presentation.
• Monitor food stock at the assigned station and communicate shortages or replenishment needs to the Sous Chef/Chef.
• Maintain high standards of food hygiene, cleanliness, and kitchen safety.
• Support and guide Commis/Cook Helpers within the assigned section.
• Coordinate with other kitchen sections to ensure timely and smooth food service.
• Follow proper food handling, storage, temperature control, and sanitation procedures.
• Assist with menu preparation, mise en place, and other kitchen duties as required.

Skills

Cooking skills

Teamwork

Communication

Pressure handling

Education

Culinary education

Job description

Prepare and cook food according to the restaurant’s recipes, standards, and presentation guidelines.

Take responsibility for a specific kitchen section/station and ensure smooth daily operations.

Ensure all ingredients are properly prepared, stored, and available for service.

Maintain consistency in food quality, taste, portioning, and presentation.

Monitor food stock at the assigned station and communicate shortages or replenishment needs to the Sous Chef/Chef.

Maintain high standards of food hygiene, cleanliness, and kitchen safety.

Support and guide Commis/Cook Helpers within the assigned section.

Coordinate with other kitchen sections to ensure timely and smooth food service.

Follow proper food handling, storage, temperature control, and sanitation procedures.

Assist with menu preparation, mise en place, and other kitchen duties as required.

Qualifications

Minimum 1–2 years of experience as a Chef de Partie or in a similar kitchen position.

Previous experience in a restaurant, café, hotel, or hospitality environment.

Good knowledge of cooking techniques, food preparation, and kitchen operations.

Able to manage and take responsibility for an assigned kitchen section.

Good understanding of food hygiene and safety standards.

Able to work well under pressure in a fast-paced kitchen environment.

Good teamwork, communication, and coordination skills.

Disciplined, responsible, and detail-oriented.

Willing to work shifts, weekends, and public holidays.

Culinary education or relevant certification is an advantage.