Chef de Partie - Hot Kitchen

HOTEL DESCRIPTION

A Luxury Collection Resort & Spa, Jimbaran, Bali offers 64 keys including 39 guestrooms and 25 villas. Located on a scenic 2-hectare site in Bali’s historic fishing village of Jimbaran, the resort enjoys elevated views of both sunrise and sunset, and is just 20 minutes from Ngurah Rai International Airport. Guests will experience a refined selection of amenities including an all-day dining restaurant, specialty dining, bars, resort pools, a fitness center, and a Luxury Collection Spa. The resort is estimated to open in Q1 2027.

POSITION SUMMARY

The Chef de Partie (Hot Kitchen) is responsible for overseeing the daily operations of an assigned hot kitchen section, ensuring the consistent preparation and presentation of high-quality dishes in accordance with established recipes, luxury hospitality standards, and food safety requirements. This role supports the Sous Chef and Executive Sous Chef in maintaining culinary excellence, controlling food costs, supervising junior team members, and delivering exceptional dining experiences. The Chef de Partie plays a key role in driving operational efficiency, fostering a positive team environment, and ensuring guest satisfaction through creativity, consistency, and attention to detail.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATION

Education 
- Diploma or Degree in Culinary Arts, Hotel Management, or a related field preferred.
- Valid Food Hygiene and Food Safety Certification.
- HACCP knowledge and certification preferred.
 

Experience
- Minimum 3–5 years of culinary experience in reputable restaurants, luxury hotels, or resorts.
- At least 1–2 years in a Chef de Partie or senior Commis role within a hot kitchen operation.
- Previous experience in a 5-star luxury hotel or upscale dining environment is highly desirable.
- Experience handling high-volume operations while maintaining exceptional quality standards.