Chef De Partie Japanese — Batam: Culinary Innovator

Konnichiwa Group; Batam; On-site; IDR 200,880,000 - 334,800,000; Full time

Benefits offered by this job

Competitive salary

Professional growth opportunities

Dynamic events environment

Job summary

Konnichiwa Group in Batam, Indonesia is seeking an Executive Chef de Partie to lead a culinary team in a fast-paced catering operation focused on Japanese cuisine. You will ensure top‑quality food and presentation, supervise staff, and collaborate with the Head Chef on menus and cost control.

The role emphasizes hygiene, efficiency, and guest satisfaction during events, with opportunities for professional growth within a renowned catering company in Batam.

Qualifications

• Proven experience leading a kitchen team in high‑volume catering or fine dining.
• Strong knowledge of diverse cuisines and cooking techniques.
• Excellent leadership and interpersonal skills.

Responsibilities

• Oversee a specific section of the kitchen ensuring quality and timely prep.
• Train and mentor junior chefs and staff for high performance.
• Assist Head Chef with menu planning, recipe development, and costing.
• Maintain hygiene, food safety, and sanitation per regulations and policies.
• Manage inventory, ordering, receiving, and storage to reduce waste and costs.
• Ensure equipment is clean, safe, and well maintained.
• Support large catering events with smooth operations and service.
• Troubleshoot culinary issues and implement effective solutions.
• Foster a positive team atmosphere and ongoing development.
• Stay updated on culinary trends to enhance menus.

Skills

Leadership

Team management

Communication

Problem solving

Education

Culinary degree or equivalent certification

Tools

Kitchen management software

Job description

Executive Chef de Partie – Japanese Culinary

Our client, a prestigious catering service provider in Batam, Riau Islands, ID, is seeking an accomplished and driven Executive Chef de Partie to lead and inspire their culinary team. This is a pivotal role for a seasoned professional who possesses a deep understanding of diverse cuisines and exceptional kitchen management skills. The ideal candidate will be passionate about delivering outstanding food quality and presentation, ensuring guest satisfaction at every event. This position offers a unique opportunity to contribute to high‑profile events and establish culinary excellence within a dynamic and fast‑paced environment. The successful applicant will be instrumental in maintaining the highest standards of hygiene, food safety, and operational efficiency across all culinary operations. They will work closely with the catering management team to develop innovative menus and ensure seamless execution from preparation to service.

Key Responsibilities

• Oversee and manage a specific section of the kitchen, ensuring consistent quality and timely preparation of dishes.
• Supervise, train, and mentor junior chefs and kitchen staff, fostering a collaborative and high‑performing team environment.
• Collaborate with the Head Chef in menu planning, recipe development, and costing, ensuring adherence to budget constraints and ingredient availability.
• Maintain impeccable standards of hygiene, food safety, and sanitation in accordance with all relevant regulations and company policies.
• Manage inventory, including ordering supplies, receiving goods, and ensuring proper storage to minimize waste and optimize costs.
• Ensure all equipment is clean, well‑maintained, and in safe working order.
• Assist in the execution of large‑scale catering events, ensuring smooth operations and timely service delivery.
• Troubleshoot any culinary issues that may arise during service and implement effective solutions.
• Contribute to a positive and productive work atmosphere, promoting teamwork and professional development.
• Stay abreast of current culinary trends and techniques to introduce innovative ideas to the menu.

Requirements

• Proven experience as a Chef de Partie or similar role within a high‑volume catering or fine dining establishment.
• Strong knowledge of various cooking techniques, ingredients, and international cuisines.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in kitchen management software, inventory control, and cost management.
• A valid food handler’s permit and knowledge of HACCP principles are essential.
• Ability to work under pressure, manage multiple tasks, and meet strict deadlines.
• Passion for culinary arts and a commitment to delivering exceptional quality.
• Flexibility to work varying shifts, including evenings, weekends, and holidays as required by event schedules in Batam.
• Demonstrated ability to train and motivate a kitchen team.
• Culinary degree or equivalent professional certification is highly desirable.

Benefits

Our client offers a competitive salary package, opportunities for professional growth and development, and the chance to be part of a renowned catering company. Employees will benefit from a supportive work environment, access to training programs, and the satisfaction of contributing to memorable culinary experiences. The role comes with regular performance reviews and potential for career advancement within the organization. We value our team members and strive to create a workplace that is both challenging and rewarding, reflecting the vibrant atmosphere of Batam.

Additional Information

• Job Number: N/A
• Job Category: Food and Beverage & Culinary
• Location: Harbour Bay Downtown, Jalan Duyung, Kel Sungai Jodoh, Kec Batu Ampar, Batam Riau 29453, Indonesia
• View on Map (Full Time)
• Located Remotely? No
• Position Type: Non‑Management