Experience the epitome of French-inspired luxury at Sofitel Bali Nusa Dua Beach Resort, a prestigious 5-star beachfront haven boasting tropical gardens and sleek modern architecture which offers exclusive experiences for ALL members, this magnificent resort provides 413 exquisite rooms, including 39 suites and villas, along with an array of resort facilities.

Indulge in a culinary journey at three restaurants and two bars, rejuvenate at Sofitel FITNESS and Sofitel SPA, and delight in the outdoor and indoor kids club. Additionally, the resort features 24 function venues, including a Grand Ballroom and a Beachfront Ballroom. Discover the ultimate Art de Vivre at Club Millésime, where delectable cuisine, exquisite wines, and Balinese charm await.

We are seeking a passionate and detail oriented Chef de Partie – Chinese to join our culinary team at Sofitel Bali Nusa Dua Beach Resort. In this role, you will lead and oversee the Chinese section, ensuring the highest quality of dishes while maintaining consistency, creativity, and adherence to Sofitel's luxury brand standards.

• Lead and supervise the Chinese section in daily operations.
• Prepare, cook, and present a wide variety of Chinese dishes, including dim sum, wok-based dishes, soups, and specialty creations, according to recipes and hotel standards.
• Ensure consistency, quality, and visual appeal of all Chinese cuisine offerings.
• Develop and introduce seasonal menu items and specialty Chinese creations.
• Monitor production schedules to ensure timely preparation for outlets, banquets, weddings, and special events.
• Maintain cleanliness, organization, and proper handling of ingredients and equipment.
• Ensure compliance with hygiene, sanitation, and kitchen safety standards at all times.
• Control food cost by monitoring inventory, minimizing waste, and ensuring proper storage and rotation (FIFO).
• Train and mentor junior team members within the Chinese section.
• Ensure all Chinese kitchen dishes meet Sofitel standards for taste, quality, and presentation.

• Minimum 3–4 years of experience in Chinese cuisine within luxury hotels, resorts, or fine dining establishments.
• Proven experience in leading a Chinese kitchen section or team.
• Strong technical skills in Chinese culinary techniques, including wok cooking, dim sum, and specialty regional dishes.
• Creative, detail-oriented, and committed to delivering exceptional quality.
• Strong knowledge of hygiene, sanitation, and HACCP compliance in a professional kitchen.
• Ability to work in a high-volume, fast-paced environment while maintaining consistency.
• Strong leadership, teamwork, and communication skills.
• Flexible to work shifts, weekends, and public holidays.