Chef de Partie - Creative Kitchen Lead (Meals & Lodging)

Swissôtel Hotels & Resorts; Maluku; On-site; IDR 89,280,000 - 167,400,000; Full time

Benefits offered by this job

Meals provided

Uniform & accommodation provided

Free city transport

Discounted Accor rates worldwide

Learning programs & qualifications

Job summary

Swissôtel Nusantara in Indonesia seeks a skilled Kitchen Chef to lead a designated section, prepare high-quality dishes, and uphold strict food-safety standards. You will work closely with the Head Chef, train staff, manage inventory, and help minimize waste while delivering exceptional hospitality.

The role requires strong culinary skills, leadership and bilingual communication in Bahasa Indonesia and English, with opportunities for growth within the hotel’s international brand.

Qualifications

• Minimum 1 year experience in a similar role at an international brand.
• Proficient in Bahasa Indonesia and English.
• Strong leadership, communication and teamwork abilities.
• HACCP knowledge, inventory management and culinary skills.

Responsibilities

• Manage and coordinate activities within your designated kitchen section.
• Prepare and cook dishes with precision, creativity and consistency.
• Collaborate with Head Chef to develop new menu items.
• Ensure food safety and hygiene standards across handling, prep and storage.
• Train team in cooking techniques and kitchen procedures.
• Monitor inventory levels and communicate restocking needs.
• Maintain a clean, organized work environment.
• Assist in cost control and minimizing food waste.
• Ensure timely service during peak hours.
• Adapt to changing priorities in a fast-paced setting.

Skills

Leadership

Communication

Culinary skills

Food safety

Inventory management

Team training

Adaptability

Tools

Inventory system

Job description

Swissôtel Nusantara in Indonesia seeks a skilled Kitchen Chef to lead a designated section, prepare high-quality dishes, and uphold strict food-safety standards. You will work closely with the Head Chef, train staff, manage inventory, and help minimize waste while delivering exceptional hospitality.

The role requires strong culinary skills, leadership and bilingual communication in Bahasa Indonesia and English, with opportunities for growth within the hotel’s international brand.