Posted today
Job DescriptionJakarta, Jakarta IDR4000 - IDR6000 Y Grand Hyatt
Job DescriptionOrganization- Grand Hyatt Jakarta
Summary
Chef de Partie will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards.
Qualifications
Hospitality background, Minimum 2 years working experience as Pastry Chef de Partie or 3-4 years as Pastry Demi Chef de Partie, Comprehensive knowledge of culinary hygiene practices and occupational health and safety standards will be essential, Good attitude and communication skill
Job Number
Job Category Food and Beverage & Culinary
Location Le Meridien Jakarta, Jalan Jenderal Sudirman, Jakarta, Jakarta, Indonesia, 10220
Schedule Full Time
Located Remotely? N
Position Type Non-Management
POSITION SUMMARY
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We're looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Job DescriptionAbout our client: Brought together the strong passion for the art of baking and experience in New York to establish one of the biggest Patisseries in the industry, providing a wide range of cakes and hampers for everyone’s needs.
About the role: Responsible for product quality, inventory and cost control, as well as the organization of human capital for Pastry, in order to increase sales and customer satisfaction.
Qualifications- Have a minimum of Associate's degree or Bachelor's degree in relevant field.
- Have basic knowledge on HACCP, production planning, organisation, problem solving, staff managing and time management.
- Have interpersonal, and high leadership abilities and is able to problem-solve and analyse.
- Knows basic Ms. Office and ERP.
- Ready to work long-hours / possibly public holidays.
- Reporting to Director.
- Must be able to make several creations of French Pastries & Desserts and other cakes.
- Ensure quality and consistency of food preparation, taste, appearance, portioning, cleanliness & sanitation of kitchen area as well as equipment and grooming.
- Know pastry trends, consumer tastes as well as specialty ingredients and how to process them.
- Responsible for planning, organizing and supervising the work of all pastry kitchens in the center and outlets.
- Attent to product quality in accordance with applicable SOPs.
- Must conduct briefings, meetings and training of all pastry teams both at the center and at outlets.
- Pay attention to pastry machines and supporting tools.
- Perform problem solving if there are obstacles in pastry operations.
- Administering attendance and work schedules of the pastry team.
- Make stock-taking reports and outlet visits.
- Record cash and report to the finance department.
- Pay attention to the needs of human resources, stationery and CS in pastry.
- Coordinate with Operational Manager, Supervisors and other Departments.
**shortlisted candidates will receive an email with instructions to proceed to the next stage**
Job DescriptionChef de Partie (All-Day-Dining Japanese Section) Ready for a sizzling career move? We are looking for a Chef de Partie to be in charge for our Japanese section in our buffet restaurant, Spectrum. You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.
Employment will be under local contract. Open for Indonesian citizens only.
What You Will Be Doing- Actively share ideas, opinions and suggestions to improve the environment and menus.
- Ensure the consistency in the preparation of all food items for buffet menus according to property recipes and standards.
- Monitor the quality of food prepared and portion served throughout the shift.
- Monitor stock movement and be responsible for ordering on your section.
- Communicate effectively with the rest of the team and thrive for guest feedback.
- Follow safety and sanitation policies when handling food & beverage.
- Follow kitchen policies and service standards.
- Keeping the stations clean helps to reduce the chance of food contamination spreading and customers complaining of food poisoning and maintain health and safety in the kitchen.
Your experience and skills include:
- Experienced in a 1-2 years culinary as a Chef de Partie, preferably in Japanese section / restaurant.
- Diploma Certification in a Culinary discipline an asset.
- Knowledge about hygiene and HACCP.
- Good understanding of menu engineering, how to read, action and apply to menu writing.
- Quality management and quality control.
- Computer literate in Microsoft Window applications an asset.
- Must have relevant written/spoken language ability in English and Bahasa Indonesia.
- Strong interpersonal and problem solving abilities.
- Ability to work well under pressure in a fast paced environment.
- Ability to work cohesively and collectively as part of a team.
- Add diplomas/certifications required if needed.
Our commitment to Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Be The First To KnowAbout the latest Chef de partie Jobs in Indonesia ! Set Email Alert: Job title Location Jakarta, Jakarta IDR - IDR Y PT Titian Permata Abadi Posted today
Job Description- Minimum 2 years experiences as a Chef de Partie, Junior Sous Chef or in a related position.
- Minimum high school/vocational education majoring in Hospitality, F&B.
- Applicant should also work well under pressure, be organized, flexible, and self motivated.
- Strong knowledge of various cooking methods, ingredient, and equipment.
- Excellent knife skills and attention to detail in food presentation.
- Understand food hygiene, quality control, food waste control and other related matters.
- Strong leadership, communication and team management skills.
- Fluency in English and Bahasa Indonesia.
- Ability to work in a fast-paced environment.
- Willing to join as soon as possible.
- Senin pagi
- Rabu pagi
- Rabu siang
- Jumat siang
- Sabtu pagi
- Sabtu siang
Join our kitchen where every dish reflects the harmony and elegance of Japanese flavors. As a Chef de Partie, you'll craft authentic dishes — from delicate sashimi to flavorful ramen — with precision, passion, and artistry.
Responsibilities:
- 1-2 years experiences in the same position esp in Japanese cuisine.
- Prepare and cook Japanese dishes with high quality and consistency.
- Ensure freshness, presentation, and flavor in every plate.
- Support the Head Chef and guide junior team members.
- Maintain kitchen cleanliness and safety standards.
Job 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 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) supports the leadership team in the Chinese section of the banquet kitchen. They ensure that banquet events are executed successfully and that guests experience exceptional culinary delights. The Chef de Partie collaborates with the Sous Chef and Chef de Cuisine to develop menus and create innovative dishes while maintaining high food quality and presentation standards. They supervise and train their team to ensure efficient and precise food preparation, proper plating techniques, and timely delivery of dishes. Moreover, the Chef de Partie maintains food safety and hygiene standards, checks kitchen equipment, and ensures the cleanliness of the banquet kitchen. With a keen eye for detail and a passion for culinary excellence, the Chef de Partie plays a crucial role in creating unforgettable dining experiences for guests and ensuring that the hotel's banquet events are a resounding success.
Qualifications
- Education: Formal culinary education or a degree/diploma in Culinary Arts is preferred.
- Experience: Two years in a professional kitchen, with a strong background in banquet or large-scale catering operations. Previous experience in luxury hotels or high-end establishments is highly valued.
- Chinese Cuisine Expertise: Proven skills in authentic Chinese cuisine, with the ability to prepare and present a wide range of Chinese banquet dishes to high standards.
- Banquet Operations: Solid experience in banquet kitchens, including handling high-volume production, coordinating with service teams, and ensuring timely execution of events.
- Culinary Skills: Proficiency in banquet-style cooking, menu planning, and execution.
- Leadership: Demonstrated ability to lead, train, and motivate a culinary team, while maintaining a positive and efficient working environment.
- Menu Development & Cost Control: Experience in designing banquet menus, portion control, and food cost management to ensure quality and profitability.
- Organization & Time Management: Strong ability to manage multiple orders, tasks, and timelines under pressure, with meticulous attention to detail.