Pastry Chef de Partie — Creative Japanese Cuisine

Nirankara Hr Consultant; Denpasar; On-site; IDR 78,120,000 - 133,920,000; Full time

Job summary

Hilton Bali is seeking a Chef de Partie - Pastry to lead pastry station with creativity and precision. You will prepare dishes, supervise line cooks, and ensure cleanliness and safety in a busy kitchen.

The role requires a high school diploma with 3 years in a 5-star hotel or high-end restaurant, plus at least 1 year as a Demi Chef de Partie; technical culinary education is preferred. Proficiency in Western or Chinese cuisine and knowledge of seafood/meat handling are essential.

Qualifications

• High school diploma with at least 3 years of experience in a 5-star hotel or high-end restaurant.
• At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel.
• Proficient in Western or Chinese cuisine, with expertise in various cooking techniques.
• Knowledge of seafood/meat processing, cooking, storing, and receiving standards.

Responsibilities

• Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency.
• Supervise the kitchen team: Oversee line cooks to ensure smooth operations.
• Maintain kitchen cleanliness: Keep work areas clean and free of cross-contamination.
• Ensure food quality and storage compliance: Monitor ingredient quality and stock rotation.
• Assist with cost management: Contribute to controlling food costs and margins.
• Inspire and develop the team: Provide coaching and foster a positive work environment.
• Uphold regulatory standards: Maintain health, safety, sanitation, and alcohol awareness.

Skills

Culinary skills

Western cuisine

Chinese cuisine

Food safety

Team leadership

Education

High school diploma

Technical culinary education

Job description

Hilton Bali is seeking a Chef de Partie - Pastry to lead pastry station with creativity and precision. You will prepare dishes, supervise line cooks, and ensure cleanliness and safety in a busy kitchen.

The role requires a high school diploma with 3 years in a 5-star hotel or high-end restaurant, plus at least 1 year as a Demi Chef de Partie; technical culinary education is preferred. Proficiency in Western or Chinese cuisine and knowledge of seafood/meat handling are essential.