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CDP ( All Section - Cold, hot Pasta, Pizza Maker, Butcher, Pastry, Grill )

Kala GroupBadung, Bali
Gaji
Gaji tidak dicantumkan
Jenis pekerjaan
Kontrak
Diposting
Sumber
Jobstreet Indonesia (SEEK API + GraphQL)
  • kantor
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Deskripsi pekerjaan

About the role

The Chef de Partie (CDP) is responsible for managing and running a designated station within the kitchen, including Cold, Hot & Pasta, Pizza, Butchery, Pastry, or Grill. This role ensures top-tier food quality, consistency, kitchen hygiene, and efficient section preparation according to company standards and recipes.

Key responsibilities

  • Cold Section : Prepare and present all cold dishes, including salads, appetizers, dressings, and cold platters with high aesthetic standards, Manage raw food safety, proper refrigeration temperatures, and shelf-life rotation (FIFO)

  • Hot & Pasta Section : Cook hot appetizers, main courses, sauces, and fresh/dried pasta dishes to order with accurate timing and seasoning, Maintain consistency in portion sizes, cooking techniques, and plating specifications

  • Pizza Section : Prepare pizza dough from scratch, including fermentation management, stretching, and topping application, Operate and maintain pizza ovens (wood-fired, gas, or electric) to ensure proper crust texture and bake quality

  • Butcher Section : Execute precise portioning, trimming, and preparation of meats, poultry, and seafood, Minimize yield loss, maintain butcher logs, and ensure strict meat hygiene and cold-chain compliance

  • Pastry Section : Bake bread, pastries, desserts, and prepare dessert components following exact recipes and measurements

  • Operate charcoal, gas, or wood grills to cook meats, seafood, and vegetables to specified doneness levels

About you

  • Minimum 2–3 years of experience as a Demi CDP or CDP in a high-volume restaurant or hotel kitchen

  • Proven expertise across multiple kitchen stations (Cold, Hot, Pizza, Butchery, Pastry, and Grill)

  • Strong understanding of food safety regulations, HACCP principles, and kitchen hygiene

  • Solid knife skills, culinary techniques, and food presentation capabilities

  • Ability to work under pressure, communicate effectively with the line, and lead a team during rush hours

Referensi: 205989 · Berlaku sampai 7 November 2026

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