# Chef de Partie - Garde Manger | 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/7d92ab53-4fcf-4bb7-9fcc-e8d46bbeb606)

## 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.

## 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
-   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