Chef De Partie (Western)

Accorhotel; Indonesia; On-site; IDR 66,960,000 - 122,760,000; Full time

Job summary

Mercure Jakarta Gatot Subroto mencari Chef de Partie (Western) untuk mengelola bagian dapur tertentu dan memastikan hidangan Barat disiapkan serta disajikan sesuai standar kualitas dan higienis.

Posisi ini menuntut pengalaman di dapur Barat 1–2 tahun, dengan kemampuan bekerja cepat, menjaga kualitas makanan, serta mampu melatih staf dapur. Posisi full-time, bekerja di lokasi hotel.

Qualifications

• 1–2 tahun pengalaman di dapur Barat atau lingkungan kuliner serupa.
• Pendidikan kuliner atau pelatihan profesional diutamakan.
• Pengetahuan HACCP atau kebersihan makanan menjadi nilai tambah.
• Kemampuan bekerja efektif di dapur yang cepat.
• Keterampilan komunikasi dan kerja tim yang baik.

Responsibilities

• Mengelola dan mengoperasikan bagian dapur yang ditugaskan secara efektif.
• Memasak hidangan Barat sesuai resep baku, presentasi, dan standar higienis.
• Mengatur mise en place, persiapan, memasak, dan plating untuk bagian dapur.
• Menjaga kualitas makanan, porsi, rasa, tampilan, dan kebersihan area kerja.
• Memantau stok bahan makanan dan memberi tahu Sous Chef jika ada kekurangan.
• Memastikan penyimpanan, labeling, dan rotasi bahan dengan FIFO.
• Mematuhi standar kebersihan dan keselamatan makanan.
• Melatih Commis Chef dan staf dapur lain di bagian terkait.
• Mengurangi limbah makanan dan mengendalikan biaya melalui porsi yang benar.
• Bekerja sama dengan bagian dapur lain untuk kelancaran layanan.

Skills

Western cooking techniques

Fast-paced kitchen work

Communication and teamwork

Attention to detail

Food hygiene knowledge

Education

Culinary education or training

Job description

Chef de Partie (Western)

Perusahaan : Accorhotel Jenis Pekerjaan : Full-Time Indonesia

Deskripsi Pekerjaan - Chef de Partie (Western)

Company Description

Mercure Jakarta Gatot Subroto

Novelty among the top-notch properties of south Jakarta. Conveniently located in the golden triangle area of business, Gatot Subroto. Accessible via Jl. Gatot Subroto and Jl. Kapten Tendean, with direct access to Jakarta inner ring road highway, 10 minutes to Whoosh Halim Station, close to diplomatic establishments and only 35 minutes drive from Soekarno Hatta International Airport. Providing 403 modern and superbly designed rooms, overlooking the glamorous urban scenery, ensuring comfort and serenity.

Beyond its prime location, city views, and modern facilities, the hotel is committed to sustainability through its partnership with Green Key. It supports eco-friendly practices in water, energy, waste, cleaning, and sustainability education.

Job Description

Responsible for managing and operating an assigned section of the kitchen, ensuring all Western dishes are prepared and presented according to the establishment’s standards for quality, taste, presentation, hygiene, and food safety.

Key Responsibilities

• Prepare and cook Western dishes according to standardized recipes and presentation guidelines.

• Manage the assigned kitchen section, including mise en place, preparation, cooking, and plating.

• Ensure consistent food quality, portion control, taste, and presentation.

• Prepare ingredients and ensure sufficient mise en place before service.

• Monitor food stock and inform the Sous Chef of shortages or additional requirements.

• Maintain proper storage, labeling, and rotation of ingredients using FIFO principles.

• Ensure all food preparation and kitchen operations comply with hygiene and food safety standards.

• Maintain cleanliness and organization of the assigned workstation, equipment, and surrounding kitchen areas.

• Coordinate with other kitchen sections to ensure smooth and timely service.

• Assist with menu preparation, recipe development, and daily specials when required.

• Train and guide Commis Chefs and kitchen trainees in the assigned section.

• Minimize food waste and control food costs through proper handling and portioning.

• Check the quality and freshness of ingredients before use.

• Follow all company policies, kitchen procedures, and occupational health and safety requirements.

• Perform other culinary duties assigned by the Sous Chef or Executive Chef.

Qualifications

• Minimum 1–2 years of experience in a Western kitchen or similar culinary environment.

• Culinary education or relevant professional training is preferred.

• Good knowledge of Western cooking techniques, ingredients, sauces, and plating.

• Ability to work effectively in a fast-paced kitchen environment.

• Good communication and teamwork skills.

• Strong attention to detail and commitment to food quality.

• Knowledge of HACCP and food hygiene standards is an advantage.

• Physically fit and able to work flexible shifts, weekends, and public holidays.

• Ability to work independently while following direction from senior chefs.

Additional Information

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.