Chef de Partie (New Outlets)

KOPIKINA INDONESIA; Jakarta Timur; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

KOPIKINA INDONESIA in Jakarta Timur seeks a Chef de Partie to oversee a kitchen section (grill, sauce, pastry, fish, vegetable). You will prepare, cook, and plate dishes to recipe standards, supervise Demi Chefs and cooks, and ensure consistent quality and portion control.

You will maintain hygiene, safety, and workstation cleanliness, assist in stock checks and ordering, and coordinate with Sous and Head Chefs on menu updates and SOP compliance; strong leadership and cooking skills are

Qualifications

• Minimum 2–3 years of experience as a Chef de Partie.
• Strong leadership, communication, and teamwork abilities.
• Strong technical cooking skills and knowledge of ingredients related to the assigned station.
• Understanding of hygiene, sanitation, and food safety procedures (HACCP is a plus).
• Able to work efficiently under pressure while maintaining high standards.

Responsibilities

• Oversee and manage an assigned kitchen section (grill, sauce, pastry, fish, vegetable, etc.).
• Prepare, cook, and plate dishes according to established recipes and presentation standards.
• Supervise and train Demi Chefs, Cooks, and Cook Helpers within the section.
• Inspect ingredients for freshness and quality; ensure dishes meet standards.
• Maintain a clean, safe, and organized workstation; follow food safety standards.
• Assist in daily stock checks, monitor ingredient availability, and report waste.
• Coordinate with other kitchen sections and communicate with Sous Chef and Head Chef on menu updates and SOP compliance.

Skills

Leadership

Communication

Teamwork

Cooking skills

Pressure tolerance

HACCP knowledge

Job description

Oversee and manage an assigned kitchen section (grill, sauce, pastry, fish, vegetable, etc.).

Ensure smooth and efficient workflow in the section.

Food Preparation & Cooking

Prepare, cook, and plate dishes according to established recipes and presentation standards.

Maintain consistency in taste, texture, and look.

Team Supervision & Training

Supervise and train Demi Chefs, Cooks, and Cook Helpers within the section.

Provide guidance on cooking techniques, hygiene, and workflow procedures.

Quality Control

Inspect ingredients for freshness and quality.

Ensure all dishes meet the restaurant’s quality standards.

Monitor portion sizes and control ingredient usage to minimize waste.

Support cost efficiency and maintain profit margins.

Workstation Cleanliness & Safety

Maintain a clean, safe, and organized workstation throughout the shift.

Follow all food safety, hygiene, and sanitation standards.

Stock & Inventory Support

Assist in daily stock checks, monitor ingredient availability, and report waste.

Support ordering and stock control for the assigned section.

Coordination & Communication

Coordinate with other kitchen sections to ensure smooth service operations.

Communicate effectively with Sous Chef and Head Chef on menu updates and SOP compliance.

Qualifications

Minimum 2–3 years of experience as a Chef de Partie, with relevant experience in restaurant/cafe.

Strong leadership, communication, and teamwork abilities.

Highly disciplined, responsible, and detail-oriented.

Strong technical cooking skills and knowledge of ingredients related to the assigned station.

Understanding of hygiene, sanitation, and food safety procedures (HACCP is a plus).

Able to work efficiently under pressure while maintaining high standards.