Chef De Partie | Delonix Hotel Karawang

AYANA Hospitality Group; Nagasari; Vor Ort; IDR 24.000.000 - 36.000.000; Vollzeit

Benefits dieser Stelle

Competive service charge

Health Insurance

Meal Allowance

Zusammenfassung

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.

Qualifikationen

• Minimum of 2 years of experience in a similar role in a hotel or restaurant.
• Strong culinary skills with knowledge of various cooking techniques.
• Proven experience in menu planning and food presentation.

Aufgaben

• 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.

Kenntnisse

Leadership

Communication

Cooking techniques

Menu planning

Quality control

Ausbildung

Culinary degree or relevant qualification

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