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Chef de Partie - Garde Manger | AYANA BALI at AYANA Hospitality

, Bali, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

27 Aug, 26

Salary

0.0

Posted On

29 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cold Kitchen Preparation, Garde Manger, Food Hygiene, HACCP Standards, Mise En Place, Food Presentation, Inventory Management, Cost Control, Waste Minimization, Teamwork, Kitchen Operations, Sanitation

Industry

Hospitality

Description

Join our team and be part of the continued success of Bali’s largest integrated resort. We offer an exciting career opportunity for an individual with the following details: Summary of Responsibilities: Prepare all dishes in the Garde Manger section following recipes, portioning, and presentation standards, and support daily production tasks as assigned by senior kitchen staff. Assist in organizing mise en place and ensure readiness for all service periods. Maintain consistency in food quality, taste, and presentation according to resort standards. Minimize waste and support cost control efforts to achieve food cost targets. Ensure proper storage, labeling, and rotation of all food items in accordance with hygiene standards. Support daily inventory checks and report shortages or discrepancies. Communicate operational needs and updates to senior chefs during service. Ensure cleanliness and sanitation of the workstation according to HACCP and resort standards. Support team coordination during busy service periods and maintain smooth kitchen operations. Participate in sustainability practices and initiatives within the kitchen department. Indonesian Citizen only Minimum of 2 years experience as Demi Chef de Partie or equivalent position in a high-volume hotel or reputable restaurant Has strong technical skills in cold kitchen (Garde Manger) preparation and presentation Good understanding of food hygiene and HACCP standards (certification is an advantage) Able to work in a fast-paced and high-pressure environment Has strong teamwork, discipline, and willingness to learn Basic knowledge of kitchen operations and food cost awareness Diploma in Culinary Arts, Hotel and Restaurant Management, or related field is preferred

Responsibilities

Prepare and present all dishes in the Garde Manger section while maintaining strict quality and presentation standards. Manage mise en place, ensure proper food storage and rotation, and maintain workstation sanitation according to HACCP guidelines.