Chef De Partie - Bobobox FnB Business

Bobobox; Cipanas; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A hospitality company in Cipanas seeks a Chef De Partie to oversee a designated kitchen section. This role involves ensuring dish quality, coaching junior staff, and maintaining food safety standards. Ideal candidates will have basic culinary training and 1-2 years of kitchen experience, demonstrating strong cooking techniques and a positive attitude.

Qualifications

• 1–2 years experience in a professional kitchen preferred.
• Good stamina and attention to cleanliness.
• Hardworking and willing to learn.

Responsibilities

• Manage a specific kitchen section to ensure quality and presentation.
• Execute recipes with precision for consistency.
• Coach and supervise Commis Chefs.
• Monitor stock usage to minimize waste.
• Ensure kitchen section is ready for service.

Skills

Cooking techniques

Knife skills

Food safety understanding

Ability to follow instructions

Positive attitude

Adaptability

Education

Culinary training or vocational certification

Job description

Overview

To take full responsibility for a designated kitchen section, ensuring every dish produced is prepared to perfection and aligned with the restaurant’s quality standards. The CDP plays a critical role in maintaining consistency, training junior staff, and supporting the team in delivering an outstanding culinary experience for every guest.

Responsibilities

• Manage a specific kitchen section (grill, sauce, pastry, etc.), ensuring all dishes meet quality, taste, and presentation standards.
• Execute recipes with precision, ensuring consistency in every plate served.
• Coach and supervise Commis Chefs within the section, ensuring they follow proper techniques and standards.
• Monitor and report stock usage for the assigned section to minimize waste and maintain efficiency.
• Ensure the section is fully prepared for service, including mise en place and equipment readiness.

Qualifications

• Basic culinary training or vocational certification.
• 1–2 years in a professional kitchen preferred.
• Basic cooking techniques and knife skills.
• Ability to follow instructions and maintain speed.
• Understanding of food safety.
• Hardworking and willing to learn.
• Good stamina and attention to cleanliness.
• Positive and adaptable.