Chef De Partie

The Chef de Partie is responsible for managing a specific kitchen section and preparing high-quality Western and Indonesian dishes in accordance with established recipes and standards. This role ensures consistency, food safety, and efficient kitchen operations while supporting the Head Chef or General Manager in daily culinary activities.

Key Responsibilities:

• Manage and oversee a designated kitchen section (e.g., grill, sauté, hot kitchen, or pastry).

• Prepare, cook, and present Western and Indonesian dishes according to restaurant standards.

• Ensure food quality, taste, portioning, and presentation are consistent.

• Supervise and guide Commis Chefs and kitchen assistants within the section.

• Maintain high standards of hygiene, sanitation, and food safety (HACCP).

• Control food costs by minimizing waste and ensuring proper stock usage.

• Assist in menu execution, new dish trials, and recipe development when required.

• Ensure mise en place is prepared efficiently for service periods.

• Coordinate with other kitchen sections to ensure smooth service flow.

• Report equipment issues, shortages, or quality concerns to Manager.

• Follow company policies, kitchen SOPs, and health & safety regulations.

Job Qualifications:

• Diploma or Certificate in Culinary Arts or equivalent (preferred).

• Minimum 2–4 years of experience in a professional kitchen.

• Prior experience handling Western and Indonesian cuisine is required.

• Experience in hotel, restaurant, or fine-casual dining is an advantage.

• Strong knowledge of Western and Indonesian cooking techniques.

• Good knife skills and kitchen organization.

• Ability to work under pressure in a fast-paced environment.

• Leadership and team supervision skills.

• Knowledge of food safety, hygiene, and sanitation standards.

• Good communication and teamwork abilities.

• Flexible with working hours, including weekends and holidays.