Chef de Partie

Summary

We are a new boutique retreat opening in Balian, Bali, a quiet stretch of coast far from the busier side of the island. Built for movement, community and slow living, we host retreat groups, educators and practitioners who come here to practice, gather and reconnect with nature. Food is central to that rhythm: shared tables, honest ingredients, meals that fuel the body and bring people together.

This is a founding-team role, joining us before we open. You will help shape how things are done from the very beginning. Full details about the property are shared with shortlisted candidates.

Job Description

• Prepare, cook and present dishes across the full menu to the required standard and consistency

• Manage daily mise en place and ensure the kitchen is ready before every service

• Maintain food hygiene, safety and HACCP standards throughout the kitchen

• Control portioning and minimize food wastage

• Monitor stock levels, receive deliveries and communicate ordering needs

• Support menu preparation, seasonal changes and special guest or dietary requests

• Work alongside kitchen assistants and the service team to keep daily operations running smoothly

Reports to: Head Chef

Requirements

• Minimum 2–3 years of experience as Chef de Partie, or as a Commis Chef ready to step up, at a hotel, resort or restaurant

• Solid knowledge of international and Indonesian cuisine and standard cooking techniques

• Strong understanding of food hygiene and HACCP practices

• Comfortable working hands-on in a small kitchen covering the full menu, and able to stay organized and efficient under pressure during service

• Team player with good communication in a close-knit kitchen environment, with basic conversational English preferred for menu terms and dietary requests

Benefits

• Meal allowance

• Annual performance bonus, subject to KPIs

• Service charge

• THR

• BPJS

• Uniform provided