Chef De Partie

6 days ago

Denpasar, Bali, Indonesia Shelter Indonesia Group Full time 300,000 - 600,000 per year

The
Chef de Partie

is responsible for managing a specific kitchen section (e.g. Grill, Sauce, Pastry, Cold Kitchen, etc.), ensuring dishes are prepared according to established recipes, presentation, and timing standards. As a section leader, the CDP supervises Demi Chefs and Commis to maintain consistent quality, organization, and hygiene throughout preparation and service. This role bridges between the Sous Chef's direction and the hands-on execution of dishes, contributing directly to smooth kitchen operations and guest satisfaction

Section Operation & Food Quality

  • Lead assigned kitchen section to ensure all menu items are prepared to standard recipes and plating guidelines.
  • Organize mise en place for the section before each service, ensuring freshness and readiness.
  • Monitor cooking progress and presentation to ensure consistency, portion accuracy, and correct timing.
  • Conduct daily checks on taste, temperature, and appearance of dishes.
  • Communicate with Sous Chef on section performance, prep needs, and service flow.
  • Ensure section cleanliness and workstation organization throughout shift.

Recipe Execution & Menu Consistency

  • Follow standardized recipes and plating procedures without deviation unless approved.
  • Maintain up-to-date knowledge of all menu items, specials, and preparation methods.
  • Support implementation of new menu items or specials within the section.
  • Suggest improvements in workflow or section organization to increase efficiency.
  • Report any quality issues, shortages, or deviations immediately to Sous Chef.

Team Supervision & Training

  • Supervise Demi Chefs and Commis within the section to ensure proper preparation and technique.
  • Provide on-the-job training in cooking, hygiene, and plating standards.
  • Delegate prep and service tasks clearly, ensuring balance of workload across the team.
  • Maintain discipline and promote teamwork and respect within the section.
  • Report staff performance or behavior concerns to the Sous Chef.

Hygiene, Safety & Equipment Care

  • Ensure full compliance with HACCP, hygiene, and sanitation standards.
  • Conduct section cleaning schedules and monitor proper food storage.
  • Maintain proper labeling, dating, and rotation of all products (FIFO).
  • Check and report any equipment malfunctions or safety risks immediately.
  • Ensure all staff use protective gear and follow safety procedures during work.

Inventory & Waste Control

  • Monitor daily ingredient usage and report shortages or overstock to the Sous Chef.
  • Apply strict portion control and minimize waste during prep and service.
  • Assist in monthly stock counts and inventory reconciliation.
  • Handle ingredients responsibly, ensuring maximum yield and freshness.

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