Chef De Partie - Indonesian Female

Yosh; Abu Dhabi; On-site; AED 60,000 - 90,000; Full time

Job summary

Yosh in Abu Dhabi seeks an experienced Chef de Partie to lead Indonesian and related cuisines with passion and precision. You will prepare authentic Indonesian dishes, supervise the section, and ensure consistency in quality and presentation.

You will work under the Head Chef in a fast-paced kitchen, maintain strict hygiene, manage mise en place, and train junior staff while delivering exceptional guest experiences in a vibrant, culturally rich setting.

Qualifications

• Experience as Chef de Partie or similar in a professional kitchen.
• Experience Indonesian cuisine with knowledge of ingredients, flavours, spices, sauces, and regional dishes.
• Strong understanding of mise en place, kitchen operations, and section management.
• Ability to follow recipes, portion specs, and production sheets accurately.
• Knowledge of food safety, hygiene, allergen control, temperature control, cross-contamination prevention, and safe storage.
• Flexibility to work early mornings, evenings, weekends, holidays, split shifts, and overtime.

Responsibilities

• Prepare, cook, present, and garnish Indonesian and related dishes per approved recipes and standards.
• Manage and supervise the assigned kitchen section and ensure efficient prep, cooking, service, cleaning and close-down duties.
• Prepare authentic Indonesian ingredients, sauces, pastes, marinades, sambals, stocks, and accompaniments to required standards.
• Produce Indonesian dishes including nasi goreng, mie goreng, rendang, satay, gado-gado, and related specialties.
• Follow recipes, portion specs, cooking methods, plating guidelines, and menu requirements consistently.
• Ensure all food is prepared, cooked, stored, labelled, and served safely in accordance with legislation and company procedures.
• Check quality and freshness of ingredients before use.
• Assist with mise en place, including prep, weighing, marinating, seasoning, cooking, cooling and storage.
• Monitor cooking times, temperatures, textures, flavours, seasoning, and presentation to maintain quality.
• Coordinate with Head Chef, Sous Chef, kitchen colleagues, front-of-house, and other departments for smooth service.
• Communicate orders, requirements, shortages, delays, and quality concerns promptly to the appropriate chef or manager.
• Support development, testing and refinement of Indonesian dishes and new recipes when required.
• Assist with stock checks, ordering, receiving deliveries, stock rotation, date checking, and proper storage.
• Maintain accurate portion control and minimise waste through prep, storage, rotation and use of ingredients.
• Ensure kitchen equipment and work areas are clean, organised and maintained to required standards.
• Complete routine checks of equipment and report faults or unsafe conditions promptly.
• Follow all food hygiene, safety, allergen, COSHH, manual handling, cleaning, and PPE procedures.
• Maintain records for temperatures, cleaning, allergens, stock usage and wastage.
• Assist with kitchen training and coaching of junior staff, sharing knowledge on Indonesian ingredients, cooking techniques, flavours and presentation.

Skills

Indonesian cuisine

Food safety

Mise en place

Teamwork

Communication

Pressure management

Education

Culinary diploma

Professional cookery qualification

Tools

Commercial kitchen equipment

Cooking appliances

Job description

Job Description:

Key Responsibilities

• Prepare, cook, present, and garnish Arabic dishes and other menu items in accordance with approved recipes, quality standards, and presentation requirements.
• Manage and supervise the assigned section of the kitchen, ensuring that all preparation, cooking, service, cleaning, and close-down duties are completed efficiently.
• Prepare authentic Indonesian ingredients, sauces, spice pastes, marinades, sambals, stocks, garnishes, and accompaniments to the required standard.
• Produce Indonesian dishes including, where applicable, nasi goreng, mie goreng, rendang, satay, gado-gado, sambal-based dishes, soups, grilled items, and other regional specialities.
• Follow recipes, portion specifications, cooking methods, plating guidelines, and menu requirements consistently.
• Ensure all food is prepared, cooked, stored, labelled, and served safely in accordance with food safety legislation and company procedures.
• Check the quality, freshness, quantity, temperature, storage, and condition of ingredients before use.
• Assist with daily mise en place, including the preparation, weighing, cutting, marinating, seasoning, cooking, cooling, and storage of food items.
• Monitor cooking times, temperatures, textures, flavours, seasoning, and presentation to maintain consistent food quality.
• Coordinate with the Head Chef, Sous Chef, kitchen colleagues, front-of-house team, and other departments to support smooth food service.
• Communicate food orders, preparation requirements, shortages, delays, quality concerns, and service issues promptly to the appropriate chef or manager.
• Support the development, testing, and refinement of Indonesian dishes, seasonal menus, specials, and new recipes when required.
• Assist with stock checks, ordering requirements, receiving deliveries, stock rotation, date checking, and the correct storage of food products.
• Maintain accurate portion control and minimise food waste through effective preparation, storage, stock rotation, and responsible use of ingredients.
• Ensure that kitchen equipment, utensils, work surfaces, storage areas, refrigeration units, and cooking stations are clean, organised, and maintained to the required standard.
• Complete routine checks of kitchen equipment and report faults, damage, maintenance requirements, or unsafe conditions without delay.
• Follow all food hygiene, health and safety, fire safety, allergen management, COSHH, manual handling, cleaning, and personal protective equipment (PPE) procedures.
• Maintain accurate records relating to food temperatures, cleaning schedules, allergen controls, stock usage, wastage, and other kitchen requirements.
• Support kitchen training, coach junior team members, and share knowledge of Indonesian ingredients, cooking techniques, flavours, and presentation standards where required.
• Perform other relevant kitchen duties as assigned by the Head Chef, Sous Chef, or Direct Manager.

Requirements

• Previous experience as a Chef de Partie, Demi Chef de Partie, Senior Chef, Line Cook, or in a similar professional kitchen role is required.
• Professional experience preparing and cooking Indonesian cuisine, with a strong understanding of Indonesian ingredients, flavours, spices, sauces, cooking methods, and regional dishes.
• Good knowledge of kitchen operations, mise en place, food preparation, section management, service procedures, and professional culinary standards.
• Ability to prepare authentic Indonesian dishes consistently while meeting required standards for taste, quality, portion size, presentation, and timing.
• Good understanding of food safety, food hygiene, allergen control, temperature control, cross-contamination prevention, and safe food storage procedures.
• Ability to read and follow recipes, menu specifications, production sheets, kitchen procedures, and food safety documentation accurately.
• Good knife skills and experience using commercial kitchen equipment, cooking appliances, utensils, and food preparation tools safely and effectively.
• Ability to work efficiently under pressure, manage competing priorities, meet service deadlines, and maintain consistent standards during busy periods.
• Good communication and interpersonal skills, with the ability to work effectively with chefs, kitchen colleagues, front-of-house staff, suppliers, and managers.
• Ability to organise and prioritise section duties, maintain a clean workstation, and complete preparation and close-down tasks to the required standard.
• Good understanding of stock control, portion control, food storage, stock rotation, waste reduction, and cost-conscious kitchen practices.
• Ability to identify food quality concerns, equipment issues, allergen risks, hygiene problems, and operational delays, and elevate them promptly.
• Relevant culinary training, professional cookery qualification, food safety certificate, or equivalent practical experience is desirable.
• Reliable, punctual, disciplined, creative, organised, and committed to maintaining high standards of food quality, hygiene, service, and teamwork.
• Physically able to stand, walk, bend, reach, lift, carry, and work in a hot and fast-paced kitchen environment for extended periods.
• Ability to work flexible hours, including early mornings, evenings, weekends, public holidays, split shifts, overtime, and additional shifts when required by business operations.
• Commitment to authentic Indonesian cuisine, continuous improvement, professional kitchen standards, safe working practices, and excellent guest service.