Chef de Partie

Rumah Makan Pangeran Khas Minang; Jakarta Pusat; On-site; IDR 24,000,000 - 32,000,000; Full time

Job summary

Rumah Makan Pangeran Khas Minang is seeking a Kitchen Lead to oversee all cooking activities, mise en place, and plating in a busy section. You will ensure recipes are followed, portions are correct, and presentation is attractive to guests.

You will guide and train junior cooks and ensure inventories are accurate while maintaining high cleanliness and safety standards in line with health regulations.

Qualifications

• Leadership experience in a kitchen setting (minimum 2 years).
• Strong communication and manners.
• Minimum 2 years of relevant kitchen experience.

Responsibilities

• Oversee all cooking activities, preparation (mise en place), and plating in your designated section.
• Organize and supervise all cooking, preparation (mise en place), and plating activities in your section
• Ensure each dish complies with standard recipes (SOP), correct portions, and attractive presentation
• Guide, train, and direct junior cooks, commis, and demi chefs under your supervision
• Monitor availability of raw materials, conduct inventory, and minimize waste and leftover ingredients in the kitchen
• Maintain cleanliness and safety by ensuring work areas, cooking equipment, and sanitation/hygiene standards comply with health regulations
• Communicate actively with Head Chef or Sous Chef regarding operational needs, challenges, or menu evaluation

Skills

Leadership

Communication

Job description

Oversee all cooking activities, preparation (mise en place), and plating in your designated section. Ensure every dish meets standard recipes (SOP), correct portions, and attractive presentation for customers.

Key responsibilities

Organize and supervise all cooking, preparation (mise en place), and plating activities in your section

Ensure each dish complies with standard recipes (SOP), correct portions, and attractive presentation

Guide, train, and direct junior cooks, commis, and demi chefs under your supervision

Monitor availability of raw materials, conduct inventory, and minimize waste and leftover ingredients in the kitchen

Maintain cleanliness and safety by ensuring work areas, cooking equipment, and sanitation/hygiene standards comply with health regulations

Communicate actively with Head Chef or Sous Chef regarding operational needs, challenges, or menu evaluation

Qualification:

Having a leadership skills

Have good communication and manners

Have the same experience min 2 years