Chef de Partie (Western Cuisine)

VISNOE INTERNATIONAL SAGARABHIYOGA; Provinsi Bali; In loco; IDR 61.380.000 - 83.700.000; Tempo pieno

Descrizione del lavoro

VISNOE INTERNATIONAL SAGARABHIYOGA in Bali seeks a Chef de Partie for Western All-Day Dining to lead breakfast/lunch/dinner prep and ensure consistent taste and presentation. You will supervise cooks, manage mise en place, control portions, and uphold food safety standards in a fast-paced kitchen.

Willingness to work shifts, including weekends and public holidays, is required. Ideal candidates bring at least 2 years in a similar role and a strong foundation in Western cuisine, all-day dining,

Competenze

• Minimum 2 years of experience as a Chef de Partie or in a similar kitchen position.
• Experience in Western cuisine and all-day dining.
• Familiar with preparing breakfast, lunch, and dinner menus.
• Good knowledge of Western cooking techniques and food preparation.
• Able to maintain consistency in taste, quality, portion, and presentation.
• Experience supervising and guiding Cook or Junior Cook team members.
• Able to manage mise en place and kitchen preparation before service.
• Knowledge of food costing, portion control, food safety, hygiene, and kitchen SOPs.
• Good leadership, teamwork, communication, and problem-solving skills.
• Willing to work shifts, including weekends and public holidays.
• Domiciled in Bali.

Mansioni

• Prepare and cook Western all-day dining dishes according to recipes and company standards.
• Handle breakfast, lunch, and dinner preparation as required.
• Manage mise en place and ensure all ingredients are properly prepared before service.
• Ensure consistent taste, quality, portion, texture, and presentation.
• Supervise and coordinate Cook and Junior Cook team members during operations.
• Delegate tasks and ensure smooth kitchen workflow.
• Provide guidance and training to junior kitchen staff.
• Monitor ingredient usage, portion control, and food waste.
• Maintain cleanliness and organization of the kitchen and work area.
• Follow food safety, hygiene, sanitation, and kitchen SOPs.
• Coordinate with other kitchen sections to ensure timely and efficient service.
• Assist with menu development and improvement when required.
• Report operational issues and support the Chef/Supervisor in maintaining kitchen standards.
• Perform other duties as assigned by Management.

Conoscenze

Western cuisine

All-day dining

Breakfast/Lunch/Dinner prep

Kitchen leadership

Mise en place

Portion control

Food safety & hygiene

Team supervision

Fast-paced environment

Shift work (weekends/holidays)

Domiciled in Bali

Descrizione del lavoro

CHEF DE PARTIE – ALL DAY DINING (WESTERN CUISINE)

QUALIFICATIONS

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

Experience in Western cuisine and all-day dining.

Familiar with preparing breakfast, lunch, and dinner menus.

Good knowledge of Western cooking techniques and food preparation.

Able to maintain consistency in taste, quality, portion, and presentation.

Experience supervising and guiding Cook or Junior Cook team members.

Able to manage mise en place and kitchen preparation before service.

Knowledge of food costing, portion control, food safety, hygiene, and kitchen SOPs.

Good leadership, teamwork, communication, and problem-solving skills.

Able to work efficiently in a fast-paced kitchen environment.

Willing to work shifts, including weekends and public holidays.

Domiciled in Bali.

JOB DESCRIPTION

Prepare and cook Western all-day dining dishes according to recipes and company standards.

Handle breakfast, lunch, and dinner preparation as required.

Manage mise en place and ensure all ingredients are properly prepared before service.

Ensure consistent taste, quality, portion, texture, and presentation.

Supervise and coordinate Cook and Junior Cook team members during operations.

Delegate tasks and ensure smooth kitchen workflow.

Provide guidance and training to junior kitchen staff.

Monitor ingredient usage, portion control, and food waste.

Maintain cleanliness and organization of the kitchen and work area.

Follow food safety, hygiene, sanitation, and kitchen SOPs.

Coordinate with other kitchen sections to ensure timely and efficient service.

Assist with menu development and improvement when required.

Report operational issues and support the Chef/Supervisor in maintaining kitchen standards.

Perform other duties as assigned by Management.