Chef De Partie | Delonix Hotel Karawang

Ayana Hospitality; Nagasari; Vor Ort; IDR 120.000.000 - 240.000.000; Vollzeit

Benefits dieser Stelle

Competitive service charge

Health Insurance

Meal Allowance

Zusammenfassung

Delonix Hotel Karawang, part of AYANA Hospitality, seeks a dedicated Chef De Partie to join our culinary team and uphold the highest standards in the kitchen.

You will prepare and cook menu items, support menu development, and mentor junior staff while ensuring food safety and efficiency in a fast-paced hotel environment.

Strong leadership, attention to detail, and a culinary degree or equivalent are preferred to drive quality and guest satisfaction across all outlets.

Qualifikationen

• 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.

Aufgaben

• Prepare and cook menu items per recipes.
• Ensure quality, taste, and presentation.
• Assist in menu planning and new recipes.
• Monitor inventory and waste to control costs.
• Maintain clean and organized workstations.
• Train and supervise junior staff.
• Ensure compliance with food safety regulations.

Kenntnisse

Culinary skills

Leadership

Menu development

Time management

Ausbildung

Culinary degree or equivalent

Jobbeschreibung

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