Chef De Partie — Innovative Hotel Kitchen Leader

Ayana Hospitality; Nagasari; On-site; IDR 120,000,000 - 240,000,000; Full time

Benefits offered by this job

Competitive service charge

Health Insurance

Meal Allowance

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Culinary skills

Leadership

Menu development

Time management

Education

Culinary degree or equivalent

Job description

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.