Chef de Partie

Responsibilities

• Prepare all dishes in the Production Kitchen section in accordance with standardized recipes, portion controls, and presentation guidelines
• Execute daily mise en place and production tasks to ensure smooth kitchen operations
• Maintain consistency in food quality, taste, and presentation
• Support the daily production schedule based on forecasted requirements
• Ensure proper storage, labeling, and rotation of food items in compliance with food safety and hygiene standards
• Monitor food usage and assist in controlling food cost and minimizing wastage
• Assist in daily inventory checks and report shortages or discrepancies
• Maintain cleanliness and sanitation of workstation and kitchen areas in accordance with HACCP standards
• Support kitchen operations during high-volume production periods
• Participate in sustainability initiatives within the kitchen department

Requirements

• Indonesian Citizen only
• Minimum of 2 years experience as Demi Chef De Partie or equivalent in a high-volume hotel or reputable restaurant
• Strong knowledge of production kitchen operations and bulk food preparation techniques
• Good understanding of food hygiene standards and HACCP principles
• Ability to work in a fast-paced and high-pressure environment
• Strong teamwork, discipline, and consistency in performance
• Basic understanding of food cost control and kitchen efficiency
• Diploma in Culinary Arts or related field is preferred