Introduction
We are seeking a dynamic and dedicated Kepala Bagian Dapur (Chef de Partie) to join our culinary team at a leading hospitality establishment. This pivotal role is responsible for overseeing a specific section of the kitchen, ensuring that every dish meets the highest standards of taste, presentation, and food safety. The successful candidate will blend strong culinary techniques with excellent leadership skills to support the executive chef, contribute to menu development, and deliver exceptional guest experiences in a fast‑paced, high‑volume environment.
Responsibilities
- Prepare, cook, and plate menu items in accordance with the hotel’s standard operating procedures and recipe specifications.
- Supervise and mentor junior kitchen staff, including cooks, apprentices, and kitchen assistants, ensuring proper technique and timely execution.
- Manage inventory for your station, conduct daily stock checks, and communicate requisitions to the purchasing department to avoid shortages.
- Maintain strict adherence to food hygiene, sanitation, and safety regulations, performing regular kitchen audits and corrective actions when needed.
- Collaborate with the executive chef and other department heads on menu planning, special events, banquet services, and seasonal menu updates.
- Monitor portion control, waste reduction, and cost‑control measures to meet budgetary targets without compromising quality.
- Ensure all equipment in your section is clean, well‑maintained, and operated safely, reporting any malfunctions promptly.
- Provide consistent, high‑quality service during peak periods, adapting quickly to changing guest demands and special dietary requests.
- Participate in regular training sessions, staff briefings, and safety drills to continuously improve kitchen performance.
Requirements
- Male or female candidates – all genders welcome.
- Minimum education: SMA/SMK; preferred D3 or S1 in Culinary Arts, Hospitality Management, or a related field.
- At least 1–2 years of proven experience as a Chef de Partie or equivalent position, preferably within a hotel or upscale hospitality setting.
- Strong knowledge of hotel kitchen SOPs, food hygiene standards, and international culinary techniques.
- Excellent communication skills with a guest‑service mindset, able to interact professionally with both guests and internal teams.
- Professional appearance, friendly demeanor, and the ability to work both independently and as part of a cohesive team.
- Resilience under pressure; capable of thriving in a dynamic, high‑stress environment with shifting priorities.
- Flexibility to work rotating shifts, including weekends, public holidays, and occasional overnight events.
- High level of integrity, discipline, and personal responsibility; punctual and reliable.
- Proficient cooking skills specific to your station (e.g., grill, pastry, sauces) and a solid understanding of food safety and sanitation practices.
- Availability to work Monday through Saturday, 08:00 – 17:00, with occasional overtime as operational needs dictate.
Benefits
- Competitive salary package commensurate with experience and industry standards.
- Comprehensive health insurance coverage for employees and eligible dependents.
- Paid annual leave, sick leave, and public holiday entitlement.
- Opportunities for professional development, culinary workshops, and certification reimbursements.
- Employee meals and discounts at all hotel food and beverage outlets.
- Uniform allowance and access to state‑of‑the‑art kitchen equipment.
- Performance‑based bonuses and recognition programs.
- Supportive work environment that values teamwork, creativity, and career growth.
About Company
Our hotel is a premier destination for both business and leisure travelers, renowned for its commitment to exceptional hospitality, innovative cuisine, and world‑class service. With a portfolio of award‑winning restaurants, banquet facilities, and a vibrant culinary culture, we pride ourselves on fostering an inclusive workplace where talent can flourish. Joining our team means becoming part of a legacy of culinary excellence, where each staff member contributes to memorable guest experiences and the continued success of a respected brand in the hospitality industry.
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