Deskripsi pekerjaan Chef de Partie (Domisili Bali) PT Zenia Arta Persada
Uluwatu Estate is a luxury private estate located on the majestic cliffs of Uluwatu, Bali. We are committed to delivering an unforgettable stay experience by combining natural beauty with personalized five-star hospitality service standards.We are currently opening opportunities for dynamic, passionate, and detail-oriented hospitality professionals to join our team as a Chef de Partie.
Main Duties and Responsibilities:
1. Kitchen Operations & Management Lead and supervise food preparation and presentation in all outlets and events / banquets at Uluwatu Estate to ensure the highest quality standards. Act on behalf of the Executive Chef in their absence to make operational decisions. Control the smooth workflow in the kitchen, from ingredient preparation (mise en place) to food being served to the guest's table. Ensure all kitchen equipment is functioning properly and coordinate with the maintenance team in case of any damage.
2. Menu Development & Culinary Innovation Collaborate with the Executive Chef to create seasonal menus, promotional menus, and special dishes as per VIP guest requests.Develop standard recipes (including recipe cards and presentation photos) to maintain consistency in taste and visual appearance.Utilize fresh, high-quality local Balinese ingredients to be integrated into modern / international menus.
3. Team Management & Leadership Manage work schedules (roster), task distribution, and evaluate the performance of kitchen staff (Commis, Demi Chef, Chef de Partie). Provide regular training, coaching, and mentoring to the team to improve their culinary skills. Build a positive, communicative, and disciplined work environment in the kitchen.
4. Cost Control & Inventory (Food Cost & Inventory Control) Manage raw material inventory and place orders efficiently to minimize waste (waste control). Ensure the company's food cost targets are achieved without compromising the quality of the dishes. Perform quality checks on food ingredients received from suppliers.
5. Hygiene, Health & Safety Standards (HACCP & Sanitation)Enforce strict hygiene and sanitation standards in all kitchen areas in accordance with health regulations and internal luxury resort standards. Ensure all kitchen staff implement work safety practices to avoid accidents.
Qualifications & Job Requirements
- Minimum Diploma (D3) in Hotel Management, Culinary Arts, or related field.
- Minimum 2 years of experience as a Sous Chef or Senior Junior Sous Chef in a 5-star hotel, luxury resort, or high-end fine dining restaurant. Work experience in Bali or an international tourist destination is a plus.
- Master various international and modern Indonesian cooking techniques.Have a deep understanding of food cost management, portion control, and kitchen inventory management.
- Fluent in Indonesian and good English skills (spoken and written) to communicate with guests or expatriate management.
- Strong, firm, yet adaptive leadership spirit. Able to work under high pressure, especially during the high season. High attention to detail (detail-oriented).
- Flexible with working hours, including willingness to work on weekends and national holidays.
