Chef de Partie Hot Kitchen

Jeeva Resorts; Pemenang; On-site; IDR 70,000,000 - 110,000,000; Full time

Job summary

Jeeva Resorts in Indonesia seeks a Chef de Partie to lead the hot kitchen, ensuring quality, consistency, and timely service while guiding a small team.

You will prepare, cook, and plate hot dishes across Western, Asian, or Indonesian cuisines, uphold HACCP and sanitation standards, and train Commis Chefs and Kitchen Helpers.

Qualifications

• Diploma or degree in Culinary Arts, Hospitality, or a related field.
• 2–3 years of proven experience as a Chef de Partie or Demi Chef in a hot kitchen.
• Experience in Western, Asian, or Indonesian cuisine.
• Strong leadership and ability to work under pressure.

Responsibilities

• Supervise and manage hot kitchen operations during service hours.
• Prepare, cook, and plate hot dishes per standard recipes and presentation guidelines.
• Monitor ingredient quality, maintain stock freshness, minimize wastage.
• Prepare daily store requisitions and manage inventory for the hot section.
• Ensure sanitation, food safety, HACCP standards; delegate tasks and train staff.

Skills

Leadership

Time management

Under pressure

Education

Diploma or Degree in Culinary Arts or Hospitality

Job description

Lead and oversee daily hot kitchen operations, ensuring food preparation, cooking, and presentation meet the highest quality and hygiene standards while guiding the team for a seamless service.

Key Responsibilities

Supervise and manage the daily operations of the hot kitchen station during service hours.

Prepare, cook, and plate hot dishes in strict adherence to company standard recipes, portions, and presentation guidelines.

Monitor ingredient quality, maintain stock freshness, and actively minimize food wastage.

Prepare daily store requisitions and manage inventory specifically for the hot section.

Ensure all kitchen staff strictly comply with sanitation, food safety, and HACCP standards.

Delegate tasks, train, and oversee the performance of Commis Chefs and Kitchen Helpers within the station.

Qualifications

Minimum Diploma or Degree in Culinary Arts, Hospitality, or a related field.

2–3 years of proven experience as a Chef de Partie or Demi Chef in a hot kitchen at a reputable hotel, resort, or restaurant.

Strong culinary techniques and expertise in hot food preparation (Western, Asian, or Indonesian cuisine).

Solid understanding of kitchen sanitation, food safety management, and food cost control.

Excellent leadership, time management, and the ability to perform well under high pressure in a fast-paced environment.