Job description for Chef De Partie at SACRED CACAO BALI
Job Summary
Responsible for managing daily kitchen production with the Commis team, ensuring products are prepared
according to recipes, production plans, quality, quantity, and food safety standards.
Key Responsibilities
- Organize daily kitchen production and assign tasks to Commis / Kitchen Staff.
- Monitor production progress, quality, quantity, and timeline.
- Receive and implement recipes from the R&D team and support new product trials.
- Provide feedback to R&D on recipe practicality, production process, yield, and quality.
- Initiate ideas for product or process improvement when applicable.
- Train and guide floor staff on recipes, preparation methods, portioning, and handling.
- Ensure proper use of raw materials, FIFO/FEFO, hygiene, and food safety standards.
- Coordinate with Warehouse, PPIC, Production, and R&D to ensure smooth production.
- Monitor waste, identify production issues, and report to the Factory Manager.
- Maintain daily production records and ensure the kitchen is clean and organized.
Requirements
- 2–3 years of experience in kitchen, central kitchen, food production, bakery, pastry, or F&B, manufacturing.
- Previous CDP / Senior Commis experience preferred.
- Strong knowledge of food preparation, recipes, portioning, and production processes.
- Able to train and supervise junior/floor staff.
- Good understanding of food safety, hygiene, GMP, and HACCP.
- Good leadership, communication, organization, and problem-solving skills.
- Hands-on, responsible, proactive, and detail-oriented.
- F&B manufacturing or central kitchen experience is an advantage.
