Japanese Cuisine Chef de Partie — Lead & Elevate Kitchen

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

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.