# Chef de Partie - Production Kitchen | AYANA BALI

**Company:** [AYANA Hospitality](http://jobs.workable.com/companies/4gU6PGSkL9VHY82yX1chH9.md)
**Location:** Bali, Indonesia
**Workplace:** on site
**Employment type:** Full-time
**Department:** AYANA Bali

[Apply for this job](http://jobs.workable.com/view/424540a4-b3ef-4e6b-82a2-edd20c0407d4)

## 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 Production Kitchen section in accordance with standardized recipes, portion controls, and presentation guidelines established by the resort.

-   Execute daily mise en place and production tasks as assigned to ensure smooth kitchen operations.
-   Maintain consistency in food quality, taste, and presentation at all times.
-   Support the daily production schedule based on forecasted requirements and operational needs.
-   Ensure proper storage, labeling, and rotation of food items in compliance with food safety and hygiene standards.
-   Monitor food usage and assist in controlling food cost and minimizing wastage.
-   Assist in daily inventory checks and report any shortages or discrepancies.
-   Maintain cleanliness and sanitation of workstation and kitchen areas in accordance with HACCP standards.
-   Support kitchen operations during high-volume production periods.
-   Participate in sustainability initiatives implemented within the kitchen department.

## Requirements

-   Indonesian Citizen only

-   Minimum of 2 years experience as Demi Chef De Partie or equivalent position in a high-volume hotel or reputable restaurant
-   Strong knowledge of production kitchen operations and bulk food preparation techniques
-   Good understanding of food hygiene standards and HACCP principles
-   Ability to work in a fast-paced and high-pressure environment
-   Strong teamwork, discipline, and consistency in performance
-   Basic understanding of food cost control and kitchen efficiency
-   Diploma in Culinary Arts or related field is preferred