Chef de Partie (Seafood and Grill)

📍 Placement: Be Kakap, Denpasar, Bali

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, 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.

• 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.