Introduction
We are seeking a dynamic and experienced Chef De Partie – Kepala Bagian Dapur to join our culinary team. This role is ideal for a motivated professional who thrives in a fast‑paced kitchen environment and is passionate about delivering high‑quality dishes that meet strict standards of taste, presentation, and food safety. The successful candidate will play a pivotal role in managing a designated kitchen section, supervising junior staff, and ensuring seamless operations during both peak and off‑peak service periods.
Responsibilities
- Manage and coordinate all activities within an assigned kitchen section, ensuring timely preparation and execution of dishes.
- Perform meticulous mise en place, including ingredient washing, cutting, marinating, and portioning according to the day’s menu.
- Cook and plate dishes in strict adherence to established SOPs and standardized recipes, maintaining consistency in flavor and visual appeal.
- Supervise, coach, and motivate the kitchen team—including Commis Chefs and Kitchen Assistants—to achieve optimal performance and uphold culinary standards.
- Enforce rigorous hygiene and food safety protocols, conducting regular checks to guarantee compliance with HACCP and local health regulations.
- Monitor inventory levels, conduct stock rotations, and manage waste to control costs while minimizing spoilage.
- Collaborate with the Sous Chef and Executive Chef on menu development, offering creative input for new dishes and seasonal specials.
- Assist in the planning and execution of special events, banquets, and large‑scale catering orders, adapting recipes and workflows as needed.
- Maintain equipment cleanliness, perform minor troubleshooting, and report any maintenance issues promptly.
Requirements
- Education & Experience: Minimum S1 in Culinary Arts, Hospitality Management, or related field; alternatively, a diploma from a reputable culinary school (SMK Tata Boga, Diploma Perhotelan, etc.). At least 2–4 years of professional kitchen experience, with a proven track record as a Commis Chef for 1–2 years.
- Technical Skills: Mastery of cooking techniques (sauté, grill, braise, etc.), strong knowledge of food plating, and a deep understanding of food safety and hygiene standards.
- Soft Skills: Leadership, teamwork, disciplined attention to detail, effective communication, and excellent time‑management abilities, especially under high‑pressure service periods.
- Additional Assets: Experience in 4‑ or 5‑star hotels or fine‑dining establishments, HACCP or Food Safety certification, and the ability to contribute to simple menu development.
- Other Requirements: All genders welcome; no age limit; strong teamwork mindset; proficiency in following SOPs.
Benefits
- Competitive salary package with performance‑based bonuses.
- Comprehensive health and dental insurance for employee and eligible dependents.
- Opportunities for professional development, including sponsorship for culinary certifications and workshops.
- Employee meal discounts and access to on‑site dining facilities.
- Paid vacation, sick leave, and statutory holidays in accordance with local labor laws.
- Career progression pathways within a growing hospitality group, with potential to advance to Sous Chef or Head Chef roles.
About Company
Our organization is a renowned hospitality brand operating a portfolio of upscale hotels and fine‑dining restaurants across the region. We pride ourselves on delivering exceptional guest experiences through culinary excellence, innovative menu concepts, and unwavering commitment to service quality. By joining our team, you will become part of a collaborative environment that values creativity, continuous learning, and the highest standards of professionalism. We support our staff with state‑of‑the‑art kitchen facilities, a culture of mentorship, and a clear focus on sustainability and responsible sourcing.
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