Chef De Partie | Delonix Hotel Karawang

Ayana Hospitality; Jawa Barat; On-site; IDR 55,800,000 - 89,280,000; Full time

Benefits offered by this job

Competitive service charge

Health Insurance

Meal Allowance

Job summary

Ayana Hospitality seeks a dedicated Chef De Partie to join Delonix Hotel Karawang's culinary team. You will prepare and cook dishes to high standards, contribute to menu development, and help maintain kitchen efficiency in a fast-paced hotel environment.

The ideal candidate has at least 2 years of experience in a similar role, strong leadership, and comprehensive culinary skills, with a preference for a culinary degree or equivalent qualification.

Qualifications

• Minimum of 2 years of experience in a similar role in a hotel or restaurant.
• Culinary degree or relevant qualification preferred.
• Strong leadership and communication skills.

Responsibilities

• Prepare and cook menu items according to established recipes and standards.
• Ensure high levels of food quality, taste, and presentation.
• Assist in menu planning and development of new recipes.
• Monitor and control food inventory and waste to optimize kitchen costs.
• Maintain cleanliness and organization of workstations and kitchen equipment.
• Train and oversee junior kitchen staff, providing guidance and support as needed.
• Comply with food safety and hygiene regulations at all times.
• Strong leadership and communication skills.
• Commitment to food quality and excellence.

Skills

Leadership

Communication

Culinary skills

Pressure handling

Education

Culinary degree or equivalent

Job description

Delonix Hotel Karawang, part of AYANA Hospitality, is seeking a dedicated and creative Chef De Partie to join our culinary team. In this role, you will be responsible for preparing and cooking a variety of dishes to the highest standards, ensuring consistent quality and presentation. As a Chef De Partie, you will contribute to menu development and play a key role in maintaining the overall efficiency of the kitchen.

Responsibilities

• Prepare and cook menu items according to established recipes and standards.
• Ensure high levels of food quality, taste, and presentation.
• Assist in menu planning and the development of new recipes.
• Monitor and control food inventory and waste to optimize kitchen costs.
• Maintain cleanliness and organization of workstations and kitchen equipment.
• Train and oversee junior kitchen staff, providing guidance and support as needed.
• Comply with food safety and hygiene regulations at all times.
• Minimum of 2 years of experience in a similar role in a hotel or restaurant.
• Strong culinary skills with knowledge of various cooking techniques.
• Ability to work well under pressure and maintain high standards in a fast-paced environment.
• Proven experience in menu planning and food presentation.
• Strong leadership and communication skills.
• Commitment to food quality and excellence.
• Culinary degree or relevant qualification is preferred.
• Competive service charge
• Health Insurance
• Meal Allowance