Introduction
We are seeking a dynamic and experienced Chef De Partie – Staf Dapur Senior to join our culinary team. This pivotal role is based in a thriving hotel‑restaurant environment where creativity, leadership, and a passion for fine dining are essential. The successful candidate will work closely with the Sous Chef and Executive Chef to ensure that all banquet and à la carte offerings meet the highest standards of taste, presentation, and service efficiency.
Responsibilities
- Prepare, cook, and plate a wide variety of dishes for banquet events, ensuring consistency and quality across all servings.
- Develop and innovate new menu items, with a particular focus on banquet cuisine, incorporating seasonal ingredients and contemporary culinary trends.
- Supervise, mentor, and train junior kitchen staff, including commis chefs and kitchen assistants, fostering a collaborative and disciplined work environment.
- Maintain strict adherence to food safety, sanitation, and hygiene standards in compliance with local regulations and hotel policies.
- Monitor inventory levels, assist in ordering supplies, and minimize waste through effective stock management.
- Collaborate with the banquet manager and event planners to customize menus that align with client specifications and dietary requirements.
- Conduct regular kitchen equipment checks, report any malfunctions, and ensure proper maintenance schedules are followed.
- Assist in cost control initiatives, including portion control, recipe costing, and budget adherence.
- Participate in kitchen meetings, provide feedback on operational improvements, and contribute to the overall culinary vision of the establishment.
Requirements
- Minimum education: SMA/SMK or equivalent.
- At least 3 years of proven experience in hotel or restaurant kitchens, with a strong background in banquet service.
- Demonstrated ability to innovate and create new menu concepts, especially for large‑scale events.
- Strong leadership qualities and the ability to motivate a diverse kitchen team.
- Excellent time‑management and organizational skills to handle high‑pressure service periods.
- Professional communication skills in Bahasa Indonesia; English proficiency is a plus.
- Flexibility to work Monday through Saturday, from 08:00 to 17:00.
- Physical stamina to stand for long periods and handle the demands of a fast‑paced kitchen.
Benefits
- Competitive salary with performance‑based bonuses.
- Comprehensive health insurance covering medical, dental, and vision.
- Paid annual leave and statutory holidays.
- Opportunities for professional development, including culinary workshops and certification courses.
- Employee meals and discounts at all hotel dining outlets.
- Transportation allowance or company‑provided shuttle service.
- Supportive work environment that values creativity, teamwork, and career growth.
About Company
Our hotel is a leading hospitality destination in the region, renowned for its exceptional service, elegant accommodations, and diverse culinary offerings. With a commitment to excellence, we continuously invest in our staff, providing state‑of‑the‑art kitchen facilities and a culture that encourages innovation. Joining our team means becoming part of a brand that sets industry benchmarks and offers a rewarding career path for ambitious culinary professionals.
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