Chef De Partie Wok Specialties

Park Hyatt; Daerah Khusus Ibukota Jakarta; On-site; IDR 250.710.000 - 417.851.000; Full time

Job summary

A leading hospitality establishment in Jakarta is seeking a Chef de Partie to assist in the efficient running of the kitchen department. Responsibilities include supervising cooking stations, ensuring high-quality food production, and maintaining service standards. Ideal candidates should have a strong hospitality background with a minimum of 2 years' experience as a Pastry Chef de Partie. This is an exciting opportunity to be part of a dynamic culinary team.

Qualifications

• Hospitality background.
• Minimum 2 years working experience as Pastry Chef de Partie or 3-4 years as Pastry Demi Chef de Partie.
• Comprehensive knowledge of culinary hygiene practices and occupational health and safety standards.
• Good attitude and communication skills.

Responsibilities

• Assist in the efficient running of the kitchen department.
• Supervise the assigned station/section of the outlet kitchen.
• Prepare a consistent, high quality product.
• Ensure courteous, professional, efficient, and flexible service.
• Support the outlet's operating concept and Hyatt International standards.

Job description

Chef de Partie – Grand Hyatt Jakarta

Organization: Grand Hyatt Jakarta

Summary: Chef de Partie will assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, while meeting employee, guest and owner expectations. The Chef de Partie is responsible for supervising the assigned station/section of the outlet kitchen to prepare a consistent, high quality product and ensure courteous, professional, efficient, and flexible service that supports the outlet's operating concept and Hyatt International standards.

Responsibilities:

• Assist in the efficient running of the kitchen department.
• Supervise the assigned station/section of the outlet kitchen.
• Prepare a consistent, high quality product.
• Ensure courteous, professional, efficient, and flexible service.
• Support the outlet's operating concept and Hyatt International standards.

Qualifications:

• Hospitality background.
• Minimum 2 years working experience as Pastry Chef de Partie or 3-4 years as Pastry Demi Chef de Partie.
• Comprehensive knowledge of culinary hygiene practices and occupational health and safety standards.
• Good attitude and communication skills.

Food & Beverage & Culinary – Le Meridien Jakarta

Job Category: Food and Beverage & Culinary

Location: Le Meridien Jakarta, Jalan Jenderal Sudirman, Jakarta, Jakarta, Indonesia, 10220

Schedule: Full Time

Position Type: Non-Management

POSITION SUMMARY:

• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs.
• Monitor the quality and quantity of food prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out-of-stock menu items.
• Ensure the quality of the food items.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods.

Additional responsibilities:

• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
• Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
• Anticipate and address guests' service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Perform physical tasks such as standing, sitting, walking, reaching, bending, twisting, pulling, and stooping, and moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 25 pounds without assistance.
• Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS:

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None.

We are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Chef de Partie – Fairmont Jakarta (Japanese Section)

Company: Fairmont Jakarta

Location: Senayan Square, South end of Jakarta's Central Business District, Jakarta, Indonesia

Employment: Local contract, Open for Indonesian citizens only.

What's In It For You:

• Employee benefit card offering discounted rates worldwide.
• Learning programs through Academies.
• Opportunity to develop talent and grow within the property and across the world.
• Ability to make a difference through Corporate Social Responsibility activities.

What You Will Be Doing:

• Actively share ideas, opinions and suggestions to improve the environment and menus.
• Ensure consistency in the preparation of all food items for buffet menus according to property recipes and standards.
• Monitor the quality of food prepared and portion served throughout the shift.
• Monitor stock movement and be responsible for ordering on your section.
• Communicate effectively with the rest of the team and thrive for guest feedback.
• Follow safety and sanitation policies when handling food & beverage.
• Follow kitchen policies and service standards.
• Keep stations clean to reduce contamination risk.

Qualifications:

• Experienced as a Chef de Partie for 1-2 years, preferably in a Japanese section or restaurant.
• Diploma certification in a culinary discipline (asset).
• Knowledge about hygiene and HACCP.
• Good understanding of menu engineering, reading and applying to menu writing.
• Quality management and quality control.
• Computer literate in Microsoft Windows applications (asset).
• Must have relevant written/spoken language ability in English and Bahasa Indonesia.
• Strong interpersonal and problem‑solving abilities.
• Ability to work well under pressure in a fast‑paced environment.
• Ability to work cohesively and collectively as part of a team.

Additional Information:

• Our commitment to Diversity & Inclusion.
• We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

We are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non‑discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.