Chef De Partie

Pakons Prime Hotel Tangerang; Tangerang; On-site; IDR 78,120,000 - 111,600,000; Full time

Job summary

Pakons Prime Hotel Tangerang is seeking a Chef De Partie to manage a specific kitchen section and maintain high standards across hot and cold stations.

You will supervise and train junior staff, coordinate with the Sous and Executive Chefs on menus, and ensure mise en place, hygiene, and accurate portioning for breakfast, lunch, dinner, and events.

Qualifications

• Strong culinary skills in hot and cold kitchen, with attention to detail.

Responsibilities

• Manage a specific kitchen section and prepare high-quality dishes.
• Oversee mise en place, stock rotation, and portion control.
• Ensure hygiene and safety standards are met.

Skills

Culinary skills

Kitchen management

Food safety

Staff supervision

Shift flexibility

Cost control

Certification preferred

Education

Culinary education

Job description

Company Description

Pakons Prime Hotel Tangerang is a modern 4-star hotel located in Tangerang City, offering guests a comfortable and convenient stay. The hotel focuses on simplicity and contemporary design, reflecting a new trend in accessible luxury hospitality. Guests can expect well-appointed facilities and attentive service designed to meet the needs of both business and leisure travelers. Team members join a professional environment that values quality, efficiency, and a welcoming guest experience.

Role Description

The Chef De Partie is a full-time, on-site position based at Pakons Prime Hotel Tangerang. This role is responsible for managing a specific kitchen section, preparing and cooking high-quality dishes, and ensuring consistency in taste, presentation, and portion control. The Chef De Partie oversees mise en place, monitors food storage and stock rotation, and maintains hygiene and safety standards in accordance with hotel and regulatory guidelines. The role includes supervising and training commis and other kitchen team members, coordinating with the Sous Chef and Executive Chef on menu planning, and supporting smooth operations during breakfast, lunch, dinner, and events.

Qualifications

• Strong culinary skills in hot and cold kitchen, food preparation, and cooking techniques, with attention to detail and presentation.
• Ability to manage a kitchen section, organize mise en place, and coordinate with other sections to ensure timely service.
• Knowledge of food safety, hygiene standards, and proper storage practices, with a commitment to maintaining a clean and safe work environment.
• Experience supervising junior kitchen staff, providing guidance and training, and working collaboratively within a diverse team.
• Prior experience as a Chef De Partie or Demi Chef in hotels, restaurants, or catering, ideally in a 4-star or similar setting.
• Flexibility to work shifts, weekends, and holidays as required by hotel operations, with strong time management under pressure.
• Basic understanding of cost control, portioning, and inventory management to support efficient kitchen operations.
• Relevant culinary education or professional certification is preferred, and a willingness to learn and adapt to hotel standards is essential.