Chef de Partie at Accor

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

20 Aug, 26

Salary

0.0

Posted On

22 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Preparation, Menu Development, Food Safety, Hygiene Standards, Staff Training, Inventory Management, Cost Control, International Cuisine, Time Management, Leadership, Communication

Industry

Hospitality

Description

Company Description Novotel Jakarta Mangga Dua Square, premium midscale hotel located in North Jakarta business and entertainment district. The hotel's 362 guest rooms are equipped with its rejuvenated Olympic size swimming pool that will provide the guest with the best experience stay. For array of international buffet selections, Food Exchange offers social dining experience. While for your meeting and social events, our 2 ballrooms and 23 meeting rooms can host up to 1,800 delegates Novotel Jakarta Mangga Dua Square serves as a convenient base to explore the city. Close to business & shopping center, JIExpo Kemayoran, Ancol Dreamland, and Jakarta International Stadium Novotel Jakarta Mangga Dua Square is located close to Mangga Dua Square, remarkable landmark of Jakarta Old City, and near Harbour to explore the tropical atmosphere of Thousand Islands Novotel Jakarta Mangga Dua Square is strategically located close the biggest amusement eco-park Taman Impian Jaya Ancol, and surrounding by many place of tourist attraction. Job Description We are seeking a talented and experienced Chef de Partie to join our culinary team in Jakarta, Indonesia. As a key member of our kitchen brigade, you will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food quality and presentation. 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 Proficiency in English; knowledge of Bahasa Indonesia is a plus Job-Category: Culinary Job Type: Temporary Job Schedule: Full-Time

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Responsibilities

Oversee a specific kitchen section to ensure high standards of food quality, presentation, and consistency. Coordinate daily activities, manage junior staff, and collaborate with senior chefs on menu implementation and food safety compliance.