Teppanyaki Demi Chef de Partie at The Apurva Kempinski Bali
kempinski
Teppanyaki Demi Chef de Partie at The Apurva Kempinski Bali
DescriptionSupport the Chef de Partie by preparing, presenting, storing and serving a selection of dishes.
Key ResponsibilitiesThe job of Demi Chef de Partie Bakery is executed satisfactorily when:\nDishes are prepared, cooked and served according to the restaurant’s menu. \nCommunication with guests and internal customers is politely and they display courtesy.\nAny difficulties, guest or internal customer comment and other relevant information is communicated to their superior.\nEffective employee working relationships are established and maintained.\nFamiliarity with property safety, first aid and fire and emergency procedures is maintained and operation of equipment is handled safely and sensibly. HACCP is implemented and practiced.\n
Skills, Knowledge and Expertise\nIndonesian citizen with a minimum 1 - 2 years of experience as a Teppanyaki Demi Chef de Partie in Japanese or Fine Dining Restaurant\nProven Teppanyaki-style cooking and presentation\nGood communication skills in English and Indonesian language\nExcellent knowledge of HACCP and Hotel Kitchen Hygiene standards\nCreative, passionate, and high attention to details\n
Application Deadline: 28 February 2026
Department: Kitchen
Employment Type: Fixed Term - Full Time
Location: Indonesia - Bali
Reporting To: Executive Chef
DescriptionSupport the Chef de Partie by preparing, presenting, storing and serving a selection of dishes.
Key ResponsibilitiesThe job of Demi Chef de Partie Bakery is executed satisfactorily when:\nDishes are prepared, cooked and served according to the restaurant’s menu. \nCommunication with guests and internal customers is politely and they display courtesy.\nAny difficulties, guest or internal customer comment and other relevant information is communicated to their superior.\nEffective employee working relationships are established and maintained.\nFamiliarity with property safety, first aid and fire and emergency procedures is maintained and operation of equipment is handled safely and sensibly. HACCP is implemented and practiced.\n
Skills, Knowledge and Expertise\nIndonesian citizen with a minimum 1 - 2 years of experience as a Teppanyaki Demi Chef de Partie in Japanese or Fine Dining Restaurant\nProven Teppanyaki-style cooking and presentation\nGood communication skills in English and Indonesian language\nExcellent knowledge of HACCP and Hotel Kitchen Hygiene standards\nCreative, passionate, and high attention to details\n
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