Hot Kitchen Lead — Chef de Partie

Accor; Tangerang; On-site; IDR 78,000,000 - 120,000,000; Full time

Job summary

Mercure Serpong Alam Sutera, part of Accor, is seeking a Chef de Partie (Hot Kitchen) to oversee the daily operations of the hot kitchen, ensure high quality dishes, and uphold food safety standards in a vibrant hotel environment.

You will supervise junior staff, manage mise en place, coordinate with other sections, and help deliver guest satisfaction in a fast-paced setting at Alam Sutera. Role requires leadership and shift flexibility.

Qualifications

• Diploma or Certificate in Culinary Arts or a related field is preferred.
• Minimum 2-3 years of experience as a Chef de Partie or strong Demi Chef de Partie in a hotel or restaurant.
• Strong knowledge of international and local cuisine, hot kitchen operations, cooking techniques, ingredients, and food presentation.
• HACCP or Food Safety Certification is preferred.
• Good understanding of food cost control, portioning, and inventory management.
• Excellent culinary, knife, and food preparation skills.
• Strong leadership and supervisory abilities.
• Ability to work efficiently under pressure in a fast-paced environment.

Responsibilities

• Oversee daily operations of the hot kitchen section and ensure high-quality, well-presented dishes.
• Supervise and train junior kitchen staff and apprentices.
• Maintain food safety, hygiene standards, and HACCP compliance.
• Control food costs, portions, and inventory; assist in menu development.
• Coordinate with other kitchen sections to ensure smooth production and timely service.
• Maintain cleanliness and organization of workstations and equipment.
• Work flexible shifts, weekends, and public holidays as required.

Skills

Leadership

Teamwork

Food safety

Time management

Education

Diploma or Certificate in Culinary Arts

Job description

Mercure Serpong Alam Sutera, part of Accor, is seeking a Chef de Partie (Hot Kitchen) to oversee the daily operations of the hot kitchen, ensure high quality dishes, and uphold food safety standards in a vibrant hotel environment.

You will supervise junior staff, manage mise en place, coordinate with other sections, and help deliver guest satisfaction in a fast-paced setting at Alam Sutera. Role requires leadership and shift flexibility.