Demi Chef De Partie

The Cakap Group (TCG) is a licensed hospitality management and restaurant consulting company in Indonesia with an 11-year history of success. 

ZALI is an authentic Lebanese restaurant in Bali (Uluwatu and Pererenan), born from a 30-year dream and inspired by a grandmother's heartfelt, homegrown recipes. We serve high-quality, sharing-style Mediterranean and Middle Eastern dishes, featuring bold spices, alongside vegan and halal options, in a warm, community-first space where every meal feels like home. Embracing a relaxed coastal flow from breakfast until midnight, our venue is a bustling gathering place complete with live music and traditional "Mouneh" pantry provisions. Because we pride ourselves on genuine hospitality, we are seeking warm, dedicated, and personable individuals who can seamlessly deliver extraordinary dining moments and make every guest feel like part of the family. 

• Assist the Chef de Partie with daily kitchen operations and food preparation.
• Prepare mise en place and ingredients according to recipes and production requirements.
• Assist in cooking and plating dishes according to ZALI's quality and presentation standards.
• Ensure food is prepared consistently in terms of taste, portion, temperature, and presentation.
• Follow recipes, preparation methods, and portion control accurately.
• Maintain cleanliness and organization of your assigned workstation throughout service.
• Ensure proper storage, labeling, stock rotation, and handling of food ingredients.
• Monitor the quality and freshness of ingredients and report any issues to the Chef de Partie or Sous Chef.
• Follow FIFO principles and minimize food waste during preparation and service.
• Maintain proper hygiene, sanitation, and food safety standards at all times.
• Ensure kitchen equipment, utensils, and work areas are properly cleaned and maintained.
• Support smooth kitchen operations during busy service periods.
• Communicate effectively with the kitchen team to ensure timely and accurate food preparation.
• Assist with receiving and organizing kitchen supplies when required.
• Follow all company policies, food safety procedures, and workplace standards.
• Support other kitchen sections and team members when required.
• Continuously develop culinary skills and knowledge through training and on-the-job learning.

• Minimum 1–2 years of experience in a professional kitchen, preferably in a restaurant, hotel, or resort.
• Previous experience as a Demi Chef de Partie, Commis Chef, or similar position is preferred.
• Basic knowledge of food preparation, cooking techniques, and kitchen operations.
• Experience with Mediterranean, Middle Eastern, Lebanese, or similar cuisine is an advantage.
• Good understanding of mise en place, portion control, and food presentation.
• Knowledge of food hygiene, sanitation, and safe food handling procedures.
• Strong attention to detail and commitment to food quality.
• Able to work efficiently in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Positive attitude, discipline, and willingness to learn.
• Physically fit and able to work long hours while standing.
• Flexible to work shifts, weekends, and public holidays as required.
• Basic English communication skills are preferred.