Chef De Partie (Western cuisine) | AYANA Komodo

AYANA Hospitality; Komodo; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A luxury resort company in Indonesia is seeking a Chef de Partie to join their culinary team. This role involves preparing a variety of dishes, primarily in Western cuisine, within a dynamic and multicultural kitchen environment. The ideal candidate will have at least one year of experience in a high-quality hotel or upscale restaurant and a solid understanding of food safety standards. This unique position offers the chance to work in a breathtaking remote island resort.

Benefits

Competitive service charge

Health Insurance

Meal Allowance

Qualifications

• 1 year of experience as Chef de Partie or Demi Chef de Partie in a 4–5 star hotel or upscale Western restaurant.
• Good understanding of food safety, hygiene, and HACCP standards.
• Willingness to work in a dynamic, multicultural kitchen environment.

Responsibilities

• Prepare and cook a variety of dishes focused on Western cuisine.
• Ensure dishes meet standardized recipes and presentation guidelines.
• Collaborate with senior chefs in menu development and refinement.
• Maintain cleanliness and organization in the kitchen.

Skills

Proficient in Western culinary techniques

Attention to detail

Food safety knowledge

Job description

Job Overview

Join the culinary team at AYANA Komodo as a Chef de Partie with a strong foundation in Western cuisine. This is a unique opportunity to contribute to a dining experience in a luxury resort environment on a breathtaking remote island, where authentic flavors meet global standards.

Responsibilities

1. Prepare and cook a variety of dishes with a focus on Western cuisine, while remaining flexible to support other international menu offerings when needed.
2. Ensure dishes are executed according to standardized recipes, presentation, and portioning guidelines.
3. Collaborate with senior chefs in menu development, tastings, and refinement of both Asian and global dishes.
4. Maintain cleanliness, organization, and hygiene in the kitchen, adhering to HACCP and internal food safety standards.
5. Support day-to-day operations within the assigned section, ensuring consistency, efficiency, and quality.

Qualifications

1. 1 year of experience as Chef de Partie or Demi Chef de Partie in a 4–5 star hotel or upscale Western restaurant.
2. Proficient in Western culinary techniques, with additional exposure to other cuisines a plus.
3. Good understanding of food safety, hygiene, and HACCP standards.
4. Attention to detail, discipline, and ability to maintain high-quality standards.
5. Willingness to be based in a remote island resort and work in a dynamic, multicultural kitchen environment.

Benefits

• Competitive service charge
• Health Insurance
• Meal Allowance