Chef de Partie at Maxone Hotel Ubud

WE ARE HIRING :

Male or Female, maximum 40 years old.
Minimum 3 years of experience as a Chef de Partie or Demi Chef in a hotel, resort, or upscale restaurant.
Strong expertise in Western cuisine, including breakfast, à la carte, buffet, and banquet operations.
Solid understanding of food preparation, plating, portion control, and food costing.
Creative, passionate about culinary trends, and able to develop new menu concepts.
Strong knowledge of HACCP, food safety, hygiene, and sanitation standards.
Able to work efficiently in a fast-paced environment while maintaining high-quality standards.
Strong leadership, communication, and team management skills.
Willing to work flexible shifts, including weekends and public holidays.

Prepare and present high-quality Western dishes in accordance with hotel standards.
Ensure consistency in taste, presentation, and portion control.
Supervise and train kitchen team members in daily operations.
Maintain food quality, hygiene, and kitchen cleanliness in compliance with HACCP standards.
Monitor stock levels, minimize food waste, and control food costs.
Assist the Executive Chef in menu development, recipe standardization, and cost optimization.
Ensure all kitchen operations run efficiently and meet guest expectations.

Send your CV to: