chef De Partie

About the Role

PISON Group is seeking a skilled, passionate, and responsible Chef de Partie (CDP) to join our culinary team in Bali. In this role, you will be responsible for managing an assigned kitchen section, ensuring food quality and consistency, supporting kitchen operations, and maintaining high standards of hygiene and food safety.

What You'll Be Doing

• Manage and organize the assigned kitchen section during daily operations and service
• Prepare and cook dishes according to recipes, standards, and portion guidelines
• Ensure the quality, taste, presentation, and consistency of all dishes
• Monitor food preparation and cooking processes to ensure timely service
• Prepare and maintain proper mise en place for the assigned section
• Check the quality and freshness of ingredients before use
• Monitor stock levels and communicate ingredient requirements to the Sous Chef or Chef
• Ensure proper storage, labeling, and handling of food and ingredients
• Follow FIFO, hygiene, sanitation, and food safety procedures
• Maintain cleanliness and organization of the kitchen and assigned section
• Monitor kitchen equipment and report maintenance or operational issues
• Control portioning and minimize food waste
• Guide, support, and train Junior Cooks, Cook Helpers, and other kitchen team members
• Coordinate with other kitchen sections to ensure smooth and timely service
• Assist with menu preparation and provide input for new dishes when required
• Support kitchen opening and closing duties
• Perform other operational duties as assigned by the Sous Chef, Head Chef, or Manager

What We're Looking For

• Previous experience as a Chef de Partie, Demi Chef, or in a similar culinary role
• Good knowledge of cooking techniques, food preparation, and kitchen operations
• Strong understanding of food safety, hygiene, and sanitation standards
• Ability to prepare consistent, high-quality dishes
• Good knowledge of portion control and ingredient handling
• Strong communication and teamwork skills
• Good leadership and ability to guide junior kitchen staff
• Strong attention to detail and time management
• Ability to work efficiently in a fast-paced kitchen environment
• Ability to remain calm and focused during busy service periods
• Responsible, disciplined, and well-organized
• Positive attitude, strong work ethic, and willingness to learn
• Passion for maintaining high culinary standards