Chef De Partie

Alila Solo; Surakarta; On-site; IDR 15,000,000 - 21,000,000; Full time

Job summary

Alila Solo in Surakarta is seeking a Chef de Partie to lead the daily operations of the culinary department, reporting to the Sous Chef and ensuring compliance with Hyatt standards while delivering distinctive local experiences to guests.

The ideal candidate holds a culinary or hospitality management degree, with 2 years as Chef de Partie or 3–4 years as Demi Chef de Partie in a hotel or large restaurant, and preferably experience with luxury international brands.

Qualifications

• Indonesian nationality and a degree in Culinary or Hospitality Management.
• Minimum 2 years as Chef de Partie or 3–4 years as Demi Chef de Partie in a hotel or large restaurant with good standards.
• Experience in luxury international brands preferred.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic computer skills in MS Office and Recipe Maintenance System preferred.

Responsibilities

• As Chef de Partie you will be responsible for the efficient and management of the day-to-day operations for the culinary department.
• Reporting to the Sous Chef, you will work closely to ensure that both divisions meet the Hyatt standards and will exceed guest expectations through unique and local experiences.

Skills

Kitchen hygiene knowledge

Health and safety standards

Basic computer skills

Recipe maintenance system

Education

Culinary/Hospitality Management degree

Tools

MS Office

Recipe Maintenance System

Job description

As Chef de Partie you will be responsible for the efficient and management of the day-to-day operations for the culinary department.

Reporting to the Sous Chef, you will work closely to ensure that both divisions meet the Hyatt standards and will exceed guest expectations through unique and local experiences.

Qualifications:

• Indonesian Nationality with a degree in Culinary or Hospitality Management
• Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie hotel or large restaurant with good standards.
• Preferably with experience in luxury international brands.
• Qualification in Kitchen Production or Management will be an advantage.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.