Chef de Partie - Garde Manger

Responsibilities

• Prepare all dishes in the Garde Manger section following recipes, portioning, and presentation standards
• Assist in organizing mise en place and ensure readiness for all service periods
• Maintain consistency in food quality, taste, and presentation according to resort standards
• Minimize waste and support cost control efforts to achieve food cost targets
• Ensure proper storage, labeling, and rotation of all food items in accordance with hygiene standards
• Support daily inventory checks and report shortages or discrepancies
• Communicate operational needs and updates to senior chefs during service
• Ensure cleanliness and sanitation of the workstation according to HACCP and resort standards
• Support team coordination during busy service periods and maintain smooth kitchen operations
• Participate in sustainability practices and 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 technical skills in cold kitchen (Garde Manger) preparation and presentation
• Good understanding of food hygiene and HACCP standards
• Able to work in a fast-paced and high-pressure environment
• Strong teamwork, discipline, and willingness to learn
• Basic knowledge of kitchen operations and food cost awareness
• Diploma in Culinary Arts, Hotel and Restaurant Management, or related field preferred