Job description for Chef de Partie (Seafood and Grill) at PT. Visnoe International Sagarabhiyoga
📍 Placement: Be Kakap, Denpasar, Bali
We are looking for an experienced Chef de Partie with strong expertise in Seafood and Grill to lead a kitchen section and ensure consistent food quality and smooth daily operations.
QUALIFICATIONS
- Minimum 2 years of experience as a Chef de Partie or similar kitchen position.
- Strong experience in seafood and grill cuisine.
- Experienced in handling and preparing various seafood such as fish, prawns, squid, crab, shellfish, and other seafood products.
- Strong knowledge of grilling techniques, including proper seasoning, temperature control, and doneness.
- Able to maintain consistent taste, texture, portion, and presentation.
- Good knowledge of seafood preparation, freshness, storage, and handling.
- Experienced in supervising and guiding Cook and Junior Cook team members.
- Able to conduct kitchen briefing, delegate tasks, and monitor team performance.
- Familiar with food costing, portion control, inventory, food safety, hygiene, and kitchen SOPs.
- Able to work efficiently in a fast-paced kitchen environment.
- Strong leadership, teamwork, communication, and problem-solving skills.
- Willing to work shifts, including weekends and public holidays.
- Preferably domiciled in Bali.
JOB DESCRIPTION
- Lead and supervise the assigned kitchen section during daily operations.
- Prepare and oversee Seafood & Grill dishes according to recipes and company standards.
- Ensure proper preparation, seasoning, grilling, plating, and presentation of seafood dishes.
- Monitor food quality, taste, texture, portion, and consistency.
- Ensure seafood is properly handled, stored, and prepared to maintain freshness and quality.
- Manage mise en place and ensure all ingredients are ready before service.
- Delegate tasks and supervise Cook and Junior Cook team members.
- Provide training, coaching, and guidance to kitchen team members.
- Monitor ingredient usage and help control food waste and food costs.
- Maintain cleanliness and organization of the kitchen and work area.
- Ensure compliance with food safety, hygiene, sanitation, and kitchen SOPs.
- Coordinate with the kitchen team and Management to ensure smooth and timely service.
- Assist with menu improvement and product development when required.
- Handle operational issues within the section and report them to the Chef/Supervisor.
- Perform other kitchen duties as assigned by Management.
