Chef de Partie – Restaurant & Sunset Rooftop Bar (Canggu)

One of Bali’s popular smart-casual restaurants offering a vibrant and memorable dining experience that incorporates luxury dining, signature cocktails, music and sunset vibes is hiring a Chef de Partie to join their team immediately. 

The ideal candidate will be responsible for overseeing a specific section of the kitchen. This position demands culinary expertise, leadership skills, and a keen attention to detail to ensure the delivery of high-quality dishes. The Chef de Partie collaborates with the kitchen team to maintain efficiency, uphold food standards, and contribute to a positive working environment.

Requirements :

• Open for local candidates.
• Min. 2 years experience as a Chef de Partie or similar role in a professional kitchen.
• Fluent in English.
• Has a restaurant and kitchen background.
• Strong knowledge of culinary techniques, food safety, and hygiene practices.
• Motivational person, with strong leadership and organisational skills.
• Excellent communication, leadership and interpersonal abilities.
• Demonstrated ability to lead and motivate a diverse team, fostering a positive and collaborative work environment.
• Exceptional problem-solving skills and the ability to make decisions quickly and effectively.
• Ability to work under pressure in a fast-paced environment.
• Attention to detail and creativity in culinary endeavors.

Responsibilities :

• Prepare and cook high quality dishes according to standardised recipes and guidelines.
• Oversee the assigned section of the kitchen, ensuring all food preparation is executed efficiently and effectively.
• Coordinate with the Sous Chef, Head Chef and Executive Chef to plan menus, develop new recipes, and create innovative dishes that reflect the restaurant’s concept.
• Train and mentor junior kitchen staff, ensuring they understand proper cooking techniques, food safety procedures, and kitchen protocols.
• Maintain cleanliness and organisation in the kitchen, adhering to sanitation and hygiene standards at all times.
• Monitor inventory and do inventory levels of ingredients and supplies, requisitioning items as needed to ensure smooth kitchen operations.
• Assist in the development and implementation of cost control measures to optimise kitchen expenses while maintaining quality.
• Collaborate with other kitchen staff to streamline workflow and optimise efficiency during busy service periods.

Benefits: 

• BPJS Kesehatan & Ketenagakerjaan
• Service Charge
• THR