Chef de Partie - Banquet (Chinese Cuisine) at Accor

Special capital Region of Jakarta, Java, Indonesia -

Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

0.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Chinese cuisine, Wok cooking, Steaming, Roasting, Braising, Banquet operations, Menu development, Food safety, HACCP, Team leadership, Cost control, Inventory management, Culinary arts, Staff training, Quality control

Industry

Hospitality

Description

Company Description A global luxury brand with hospitality at its heart, Raffles Hotels & Resorts encompasses 20 ultra luxury hotels and resorts in key international destinations, some with additional branded private residences. Four further hotel properties will open under the Raffles brand in 2024-25. Named after the pioneering British founder of Singapore, Sir Stamford Raffles, the Raffles brand is synonymous with the elegant British etiquette, effortless glamour and sophistication of an earlier era, while bringing a sensibility that is in tune with the lives of our well-travelled guests – at once a vibrant heart and a tranquil haven. At Raffles our service style is warm, personalised and gracious, with a legendary spirit of generosity embodied by our signature Raffles Butlers. We have led the way in creating hotel interiors that are art museums in their own right; we are fertile ground for creativity in the culinary arts, attracting leading chefs; and we work with expert practitioners and specialist partners to create next-generation wellness experiences. We have always sought to preserve both cultural and natural heritage, employing historians, marine biologists and art curators within the properties, to underline an experience that is truly authentic. At Raffles, visitors arrive as guests, leave as friends and return as family. Along the way they will discover a place to celebrate, adventure, exchange ideas and be inspired; and a new meaning of luxury that touches the emotions as elegantly as the Raffles name itself. Raffles Jakarta is strategically located in the heart of the Kuningan district within Jakarta's Golden Triangle. It is an art-filled oasis that elegantly blends history, culture, and luxury. The hotel is more than just a place to stay; it's a meeting point for art and ideas, business and leisure, glamour and fashion. Connected to Lotte Shopping Avenue and the Ciputra Artpreneur Centre, home to The Hendra Gunawan Museum, and a 1,200-seat Broadway Musical Theatre, our location is ideal for both local and international guests, offering convenience and a wealth of cultural experiences. The hotel offers exceptional facilities, including the serene Raffles Spa, a tranquil outdoor pool, versatile meeting spaces, and a state-of-the-art fitness centre, providing luxury and comfort. At Raffles Jakarta, we pride ourselves on our dedicated team, who excel in delivering exceptional service and attention to detail. Founded by Dr. (HC) Ir. Ciputra, our hotel brings the legacy of renowned Indonesian artist Hendra Gunawan to life through our magnificent interiors. We are deeply committed to sustainability and community engagement, striving to minimize our environmental impact and actively support the local community. By choosing Raffles Jakarta, you do not just work at a luxury hotel but also support a hotel that cares about the local community. By joining our team, you will join a community that values excellence, creativity, and sustainability. Embark on a rewarding career journey with Raffles Jakarta and contribute to our art, history, and luxury legacy. Job Description The Chef de Partie – Banquet (Chinese Cuisine) is responsible for leading the Chinese cuisine section within the banquet kitchen, ensuring the seamless execution of banquet events through the preparation of authentic and high-quality Chinese dishes. Working closely with the Chef de Cuisine – Banquet and Executive Sous Chef, this role supports menu development by incorporating traditional and contemporary Chinese flavors while maintaining the hotel’s culinary standards. The Chef de Partie supervises and guides the team in applying key techniques such as wok cooking, steaming, roasting, and braising, ensuring consistency in taste, presentation, and timely delivery for large-scale events. In addition, the role oversees mise en place, manages specialty ingredient inventory, ensures cost control, and upholds strict food safety and hygiene standards, contributing to a well-organized kitchen and memorable dining experiences for banquet guests. Qualifications Culinary Education : Diploma or degree in Culinary Arts or a related field is preferred. Professional training in Chinese cuisine or certification from a recognized culinary institution will be an advantage. Culinary Experience : Minimum 3–5 years of experience in a professional kitchen, with strong exposure to Chinese cuisine. Experience in luxury hotels or high-end establishments is highly valued. Banquet Experience : Proven experience in banquet or large-scale catering operations is essential. Familiarity with high-volume production, event-based service, and coordination with banquet service teams is required. Chinese Cuisine Expertise : Solid knowledge of regional Chinese cuisines and cooking techniques, including wok cooking, steaming, roasting, braising, and sauce preparation. Experience in Chinese banquet-style dishes and sharing menus is highly preferred. Leadership and Team Management : Previous supervisory experience is an advantage. Demonstrates the ability to lead, train, and motivate a team while maintaining a positive and efficient working environment. Menu Development and Cost Control : Experience in menu planning for Chinese banquet offerings, with a good understanding of portion control, food costing, and waste management to support operational profitability. Organization and Time Management : Strong organizational skills with the ability to manage multiple priorities in a fast-paced banquet environment. Detail-oriented with the ability to perform under pressure and meet tight timelines. Food Safety and Hygiene : Good understanding of food safety standards and hygiene practices, including HACCP principles. Certification in food safety is an advantage. Communication and Teamwork : Good communication skills with the ability to collaborate effectively with kitchen and service teams. Maintains professionalism and flexibility in a dynamic, team-oriented environment. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Chef de Partie leads the Chinese cuisine section within the banquet kitchen, ensuring the high-quality preparation and execution of dishes for large-scale events. They also supervise the culinary team, manage inventory, and maintain strict food safety and hygiene standards.