Chef de Partie – Hot Kitchen

Accor; Tangerang; On-site; IDR 78,000,000 - 120,000,000; Full time

Job summary

Mercure Serpong Alam Sutera, part of Accor, is seeking a Chef de Partie (Hot Kitchen) to oversee the daily operations of the hot kitchen, ensure high quality dishes, and uphold food safety standards in a vibrant hotel environment.

You will supervise junior staff, manage mise en place, coordinate with other sections, and help deliver guest satisfaction in a fast-paced setting at Alam Sutera. Role requires leadership and shift flexibility.

Qualifications

• Diploma or Certificate in Culinary Arts or a related field is preferred.
• Minimum 2-3 years of experience as a Chef de Partie or strong Demi Chef de Partie in a hotel or restaurant.
• Strong knowledge of international and local cuisine, hot kitchen operations, cooking techniques, ingredients, and food presentation.
• HACCP or Food Safety Certification is preferred.
• Good understanding of food cost control, portioning, and inventory management.
• Excellent culinary, knife, and food preparation skills.
• Strong leadership and supervisory abilities.
• Ability to work efficiently under pressure in a fast-paced environment.

Responsibilities

• Oversee daily operations of the hot kitchen section and ensure high-quality, well-presented dishes.
• Supervise and train junior kitchen staff and apprentices.
• Maintain food safety, hygiene standards, and HACCP compliance.
• Control food costs, portions, and inventory; assist in menu development.
• Coordinate with other kitchen sections to ensure smooth production and timely service.
• Maintain cleanliness and organization of workstations and equipment.
• Work flexible shifts, weekends, and public holidays as required.

Skills

Leadership

Teamwork

Food safety

Time management

Education

Diploma or Certificate in Culinary Arts

Job description

Located in the heart of Alam Sutera, Mercure Serpong Alam Sutera is situated between EMC Hospital and Living World Shopping Mall, at the center of the lifestyle, entertainment and gastronomical hub. Our 171 stylish rooms and modern facilities make our hotel ideal for both business and leisure travellers.

Discover Alam Sutera, well known as the best town for cycling and jogging with a green and healthy environment. Explore the culinary indulgence, entertainment and shopping experience, such as Flavor Bliss, Living World, IKEA, and Mall @Alam Sutera.

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world were life beats faster.

Job Description

The Chef de Partie (Hot Kitchen) is responsible for overseeing the daily operations of the assigned hot kitchen section, ensuring the consistent preparation and presentation of high-quality dishes in accordance with hotel standards and recipes. The role includes supervising and guiding junior kitchen staff, maintaining food safety and hygiene standards, controlling food costs, and contributing to menu development while ensuring smooth kitchen operations and exceptional guest satisfaction.

Food Preparation & Production

Prepare, cook, and present hot dishes according to hotel recipes, quality standards, and established cooking techniques.

Ensure all dishes are prepared consistently, attractively, and served on time.

Monitor food quality, taste, texture, temperature, and presentation before service.

Maintain proper mise en place and ensure readiness for all meal periods.

Handle various cooking methods, including grilling, roasting, sautéing, frying, boiling, steaming, and braising.

Assist in developing seasonal menus, special promotions, and new dishes.

Manage the assigned hot kitchen section efficiently during daily operations.

Supervise, train, and support Commis Chefs and kitchen apprentices.

Coordinate with other kitchen sections to ensure smooth and timely food production.

Maintain cleanliness and organization of workstations, equipment, and storage areas.

Ensure proper use, handling, and maintenance of kitchen equipment.

Monitor food preparation and service flow to ensure operational efficiency.

Food Safety & Hygiene

Comply with HACCP, food safety regulations, and hotel hygiene standards.

Monitor proper food storage, labeling, rotation (FIFO), and temperature control.

Ensure personal hygiene and sanitation standards are maintained by all team members.

Prevent cross-contamination through proper food handling and preparation practices.

Participate in food safety audits and hygiene inspections.

Inventory & Cost Control

Monitor stock levels and inform supervisors of purchasing requirements.

Minimize food waste through proper portion control and stock management.

Assist in inventory counts and food cost control initiatives.

Ensure efficient utilization of ingredients to achieve food cost targets.

Monitor the quality and freshness of ingredients used in daily production.

Teamwork & Communication

Foster a positive and collaborative working environment.

Participate in daily briefings and departmental meetings.

Communicate effectively with service teams to ensure smooth food delivery and guest satisfaction.

Assist colleagues and other kitchen sections during busy periods when required.

Provide guidance and support to junior kitchen team members.

Health & Safety

Follow all workplace health and safety procedures.

Report maintenance issues, equipment malfunctions, and safety hazards promptly.

Ensure safe handling of kitchen equipment, hot surfaces, sharp tools, and hazardous materials.

Maintain a safe and organized working environment at all times.

Qualifications

Qualifications & Experience

Diploma or Certificate in Culinary Arts or a related field is preferred.

Minimum 2-3 years of experience as a Chef de Partie or strong Demi Chef de Partie in a hotel or restaurant.

Strong knowledge of international and local cuisine, hot kitchen operations, cooking techniques, ingredients, and food presentation.

Good knowledge of various cooking methods, including grilling, roasting, sautéing, frying, boiling, steaming, and braising.

HACCP or Food Safety Certification is preferred.

Good understanding of food cost control, portioning, and inventory management.

Basic computer skills are an advantage.

Excellent culinary, knife, and food preparation skills.

Strong knowledge of hot kitchen operations and cooking techniques.

Strong leadership and supervisory abilities.

Ability to work efficiently under pressure in a fast-paced environment.

Good organizational and time management skills.

Attention to detail and commitment to food quality and consistency.

Strong communication and teamwork skills.

Problem-solving skills and the ability to work independently.

Flexibility to work shifts, weekends, and public holidays.

Additional Information

Your team and working environment:

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Diversity&Inclusionfor Accor means welcoming each and everyoneandrespecting their differences by giving priority only to qualities andskills in extending employment and development opportunities. Our ambition is toprovide meaningful employment, a warm and welcoming culture, excellentworking conditions and to promote the development ofall people, including thosewith disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.