Chef de Partie
Anantara Hotels, Resorts and Spas (Indonesia) (Ubud, Bali, Indonesia)
Bali,
Indonesia
Anantara. The word in Sanskrit means "without end"​ and evokes the freedom, movement and harmony that are the spirit of the Anantara experience and culture.
Since the Anantara experience was born in 2001 in Thailand, operating within one of Asia Pacific’s largest lifestyle companies Minor International, we have successfully expanded to Anantara Hotels & Resorts across Vietnam, China, Indonesia, the Maldives, the Middle East and Africa. As a result of our evolution, we attract passionate people looking to discover a meaningful, rewarding career and capitalise on our continued growth.
Our promise to our guests is that Anantara will bring story collecting travellers closer to local cultures and experiences with luxurious and heartfelt hospitality in exotic destinations.
Our promise to our team members is that we will provide a professional and grounded environment, offering growth, development and inspiring future opportunities.
A passion for genuine, heartfelt hospitality is a prerequisite for working with Anantara, as is professionalism and a drive to succeed. Demonstrating just as much character as the hotels and resorts they work in, our team members are the heart and soul of Anantara – providing expertise and grounded hospitality that has made us renowned throughout the world.
Discover your potential as we strive to fulfill ours.
About this position
A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section, ensuring quality, creativity, and variety in food and beverage offerings.
Responsibilities
• Responsible for the oversight of all culinary dishes that are prepared in their section.
• Ensure that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings.
• Ensure that F&B is regarded as a strong point of differentiation for the hotel in its local market.
• Be knowledgeable about their specialty, as well as culinary functions in general.
• Give orders within their section.
• Reliably carry out orders handed down to them by the Sous Chef and Head Chef.
Requirements
• Bachelor’s Degree or any culinary degree.
• Must have worked at least one year as a Chef de Partie in Hotels and Restaurants.
• Excellent leadership and interpersonal skills.
• Strongly committed to teamwork and customer service.
• Eye for detail to achieve operational excellence.
