Chef de Partie - Hot Kitchen | High-Volume Flavors

Radisson Hotel Group; Kuta; On-site; IDR 320,436,000 - 416,567,000; Full time

Benefits offered by this job

up to 53% off your stay

Friends & Family 30% off

Exclusive Discounts on Breakfast, F&B,

Spa and more

Job summary

Radisson Hotel Group is seeking a Chef de Partie - Hot Kitchen to join our culinary team on Denarau Island. The role covers high-volume service across breakfast, lunch, dinner, buffet and live events, with responsibility for maintaining standards and sharing knowledge with the team.

You will work alongside Sous Chef and colleagues to deliver international menus, ensure food safety and drive consistent quality in a fast-paced environment.

Qualifications

• Experience as Chef de Partie in a busy, high-volume hotel or resort kitchen.
• Experience across hot-line, à la carte, buffet and high-volume service.
• Specialist hot-kitchen techniques, temperature control and plating.
• Experience with international cuisines (South Indian, Italian, Thai, Japanese, etc.).
• Knowledge of HACCP, food safety, hygiene and allergen management.
• Ability to train and transfer culinary knowledge to others.
• Strong teamwork and communication in a multicultural team.

Responsibilities

• Operate and manage the assigned hot-line section across service periods.
• Maintain mise en place and ensure dishes meet quality standards.
• Prepare and present dishes per recipes, specs and presentation standards.
• Monitor food levels, freshness, temperature and buffet presentation.
• Train and guide Commis Chefs and kitchen team.
• Ensure HACCP, hygiene and safety compliance.
• Report shortages and equipment issues to Sous Chef.

Skills

Chef de Partie

Hot kitchen techniques

High-volume service

International cuisines

Food safety HACCP

Mise en place discipline

Team training

Allergen management

Communication & teamwork

Job description

Radisson Hotel Group is seeking a Chef de Partie - Hot Kitchen to join our culinary team on Denarau Island. The role covers high-volume service across breakfast, lunch, dinner, buffet and live events, with responsibility for maintaining standards and sharing knowledge with the team.

You will work alongside Sous Chef and colleagues to deliver international menus, ensure food safety and drive consistent quality in a fast-paced environment.