Chef de Partie - The Cakap Group

• Position
• : Chef de Partie
• Company
• : The Cakap Group - Corporate

Location

• : Bali, Indonesia
• Department
• : Food & Beverage Product
• Reports To
• : Sous Chef

About Us

The Cakap Group (TCG) is a licensed hospitality management and restaurant consulting company in Indonesia with an 11-year history of success. We design, launch, and manage a diverse portfolio of prestigious projects, ranging from boutique hotels and luxury resorts to restaurants and luxury yachts. With over 150 successful projects and 800+ employees recruited, we offer a stable, dynamic, and internationally standardized working environment. You will collaborate with a multidisciplinary team of specialists, supported by our state-of-the-art Research & Development (R&D) kitchen and modern training facilities in Bali. Join us to accelerate your career and be part of an exceptional team that transforms ambitious visions into world-class hospitality experiences.

What You Will Contribute

• As a
• Chef de Partie

, you will support The Cakap Group's Food & Beverage Product team in delivering exceptional culinary solutions across various hospitality projects. You will be responsible for executing food production, maintaining recipe consistency, supporting menu development, and assisting with pre-opening kitchen setups for hotels, restaurants, cafés, and other hospitality concepts.

This role requires a hands-on culinary professional who is passionate about quality, operational excellence, and continuous learning. You will work closely with the Senior Sous Chef to ensure all client projects are executed according to The Cakap Group's standards while maintaining flexibility to support multiple locations and brands.

What You Will Do

• Prepare and cook menu items according to standardized recipes and quality standards.
• Take ownership of an assigned kitchen section and ensure smooth daily operations.
• Assist in recipe testing, menu development, and product standardization for client projects.
• Support kitchen setup and operational readiness during pre-opening projects.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Follow and implement Standard Operating Procedures (SOPs) and food safety standards.
• Maintain high standards of hygiene, sanitation, and workplace cleanliness in accordance with HACCP.
• Assist with inventory control, stock rotation (FIFO), and ordering requirements.
• Minimize food waste and support food cost control initiatives.
• Assist in training junior kitchen team members on recipes, cooking techniques, and kitchen standards.
• Collaborate with the R&D Kitchen team during product development and menu trials.
• Participate in client project visits and provide operational support when required.
• Ensure all kitchen equipment is properly maintained and used safely.
• Stay updated on culinary trends, ingredients, and innovative cooking techniques.
• Be flexible to support multiple hospitality projects and travel when required.

Who We’re Looking For

• Minimum 2–3 years of experience as a Chef de Partie or Demi Chef de Partie in hotels or restaurants.
• Experience in Western, Asian, or modern casual dining cuisine is preferred.
• Strong understanding of food preparation, kitchen operations, and food safety standards.
• Knowledge of HACCP, hygiene, sanitation, and kitchen best practices.
• Experience in recipe standardization and maintaining consistent food quality.
• Good understanding of inventory management and food cost control.
• Strong teamwork, communication, and time management skills.
• Positive attitude with a willingness to learn and adapt to different hospitality concepts.
• Able to work in a fast-paced, project-based environment.
• Willing to travel and support client projects across Indonesia.
• Basic English communication skills are preferred.

What We Offer

• Competitive salary (negotiable based on qualifications)
• Religious Holiday Allowance (THR)
• BPJS Health & Employment Coverage
• Meal Allowance
• Daily Complimentary Snacks