Chef de Partie

Our client, a premier group of restaurants and cafes with multiple outlets in Bali, is actively seeking an experienced Chef de Partie for their flagship location in Pererenan, Bali.

As a CDP you will be responsible for overseeing a specific section of the kitchen, ensuring that dishes are prepared to high standards and within the established menu guidelines. They also manage the training of junior kitchen staff, maintain kitchen hygiene, and collaborate with other team members to ensure smooth kitchen operations.

Note: A food portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements:

• Minimum of 1 year experience from a well-established international restaurant brand.
• Have a complete understanding of the Hygiene, Health and Safety standards.
• Effective communication with both kitchen and front-of-house teams to ensure smooth operation.
• Skills to handle kitchen issues and adapt to changing conditions or customer requests.
• Excellent culinary skills and creativity in dish preparation.
• Strong communication and teamwork skills.
• Basic understanding of inventory management and cost control.

Responsibilities:

• Supports the vision and goals of the Executive Head Chef at all times.
• Complies with any reasonable tasks given to the highest possible standard.
• To ensure the highest possible standards of food products are served.
• To constantly provide suggestions and recipes for new menu items and specials in line with competitors and current market trends.
• To strictly adhere to the established operating expenses and that all costs are controlled.
• To ensure that the outlet operation is managed efficiently according to the established concept statements.
• To conduct daily hygiene inspections and ensure that international standards are achieved. Apply corrective action if necessary.
• Keeps stations clean and complies with food safety standards. as well as
  delivering amazing customer service standards while maintaining the company's standards.
• To control the requisitioning, storage and careful use of all operating equipment and supplies.