Chef De Partie at Accor

Makassar, South Sulawesi, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

20 Sep, 26

Salary

0.0

Posted On

22 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Execution, Food Presentation, Cooking Techniques, International Cuisines, Food Safety, Hygiene Standards, Leadership, Communication, Interpersonal Skills, Staff Training, Organization, Time Management, Cost Control, Inventory Management, Recipe Development, Kitchen Coordination

Industry

Hospitality

Description

Company Description Hotel that makes every moment matter The centrally-located Novotel Makassar Grand Shayla provides everything the discerning traveller looks for in a hotel. After a day's work in the business centre, or sightseeing around town, reap the benefits of a massage or a dip in the outdoor pool. With 4-star service and first-rate amenities, we have all your needs covered at Novotel. Job Description Manage and coordinate activities within your designated kitchen section Prepare and cook dishes with precision, creativity, and consistency Collaborate with the Executive Chef and Sous Chef to develop and implement new menu items Ensure compliance with food safety and hygiene standards in all food handling, preparation, and storage Train and mentor junior kitchen staff in cooking techniques and kitchen procedures Monitor inventory levels and communicate restocking needs to the kitchen management Maintain a clean and organized work environment Assist in cost control measures and minimizing food waste Participate in menu planning and recipe development Ensure timely and efficient food service during peak hours Adapt to changing priorities and handle multiple tasks in a fast-paced environment Qualifications Culinary degree or equivalent certification from a recognized institution Minimum of 3 years of experience as a Chef de Partie or in a similar role Proven track record of creativity and flair in menu execution and food presentation Strong knowledge of various cooking techniques and international cuisines Excellent understanding and application of food safety and hygiene standards Ability to work efficiently under pressure in a fast-paced kitchen environment Strong leadership, communication, and interpersonal skills Proficiency in training and mentoring junior kitchen staff Excellent organizational and time management skills Flexibility to work on a rotating schedule, including weekends and holidays Previous experience in a hotel or high-volume commercial kitchen is highly preferred Job-Category: Culinary Job Type: Temporary Job Schedule: Full-Time

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Responsibilities

Manage and coordinate activities within a designated kitchen section while preparing dishes with precision and consistency. Collaborate with senior chefs to develop menus and mentor junior staff to ensure high food safety and hygiene standards.