Chef De Partie - Restaurant Kitchen Lead (Bali)

Pt Boga Jaen Gati (Shaburi & Kintan Buffet); Denpasar; On-site; IDR 120,000,000 - 180,000,000; Full time

Benefits offered by this job

Competitive salary

Career advancement

Complimentary meals

Staff accommodation

Employee discounts

Collaborative kitchen

Job summary

Pt Boga Jaen Gati (Shaburi & Kintan Buffet) in Denpasar, Bali invites a skilled Chef de Partie to lead a kitchen station in a busy resort setting. You will prepare and cook dishes to recipe standards, ensuring taste, presentation, and quality while maintaining hygiene and safety.

You will manage station inventory, assist with menu development, and mentor junior staff alongside the Sous and Head Chef to uphold culinary excellence.

Qualifications

• Proven experience as Chef de Partie or Commis Chef in a high-volume kitchen.
• Strong knowledge of various cooking techniques and cuisines.
• Ability to work efficiently under pressure and manage time effectively.
• Excellent understanding of food safety and sanitation standards.

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

High-volume kitchen experience

Time management

Pressure handling

Education

Culinary school certification

Job description

What Chef De Partie Restaurant Kitchen Lead Bali

Our client is seeking a skilled and passionate Chef de Partie to join the dynamic culinary team at a renowned resort in Denpasar, Bali. In this role, you will be responsible for a specific section of the kitchen, ensuring the preparation and execution of high-quality dishes according to established recipes and standards. You will work closely with the Sous Chef and Head Chef to maintain operational efficiency, uphold hygiene standards, and contribute to the creation of exceptional dining experiences for guests, playing a vital part in the reputation of the resort's culinary offerings.

Key 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.

Requirements

• Proven experience as a Chef de Partie or Commis Chef in a high-volume kitchen.
• Strong knowledge of various cooking techniques and cuisines.
• Ability to work efficiently under pressure and manage time effectively.
• Excellent understanding of food safety and sanitation standards.
• Culinary school certification or equivalent professional experience.
• A passion for food and a commitment to culinary excellence.

Benefits

• Competitive salary and benefits package.
• Opportunities for training and career advancement within the culinary field.
• Complimentary meals and staff accommodation (if applicable).
• Employee discounts on hotel services.
• A vibrant and collaborative kitchen environment.