MAHHA dii MERU Resort - Loker Hotelier

LokerHotelier.com - Lowongan Kerja Hotel, Resort, Villa, Restaurant, Spa & Gym; Bogor; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A luxury boutique resort located in Bogor is seeking a CHEF DE PARTIE to join their culinary team. Candidates must have a high school diploma or GED and at least 4 years of relevant culinary experience. Duties include managing kitchen operations, ensuring food quality and sanitation standards, and supervising kitchen staff. This position demands dedication, motivation, and the ability to perform in a high-paced environment. Interested individuals should apply with their resume and photograph.

Qualifications

• 4 years of experience in culinary, food and beverage, or related professional area.
• Must be maximum 34 years old.

Responsibilities

• Ensures Culinary Standards and Responsibilities are met.
• Oversees production and preparation of culinary items.
• Supervises and coordinates activities of cooks and workers.

Skills

Culinary standards

Food sanitation

Team leadership

Education

High school diploma or GED

Job description

MAHHA dii MERU Resort, Jl. Raya Puncak KM. 90, Desa/Kelurahan Tugu Selatan, Kec. Cisarua, Kab. Bogor, Provinsi Jawa Barat Kode Pos: 43253

About Us

A luxury boutique resort at the National Park of Gunung Gede Pangrango. Located 1500 meters above sea level, our dedication to exceptional service and commitment to shaping memorable guest experiences.

WE ARE HIRING

We are looking for an outstanding candidate, who is highly motivated, self‑directed, honest, and disciplined. Able to work in a fast‑paced environment with experience in a similar field.

Position

CHEF DE PARTIE

Requirements

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.
• Maximum 34 years old.

Job Description

• Ensuring Culinary Standards and Responsibilities are met.
• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an ongoing employee recognition program.
• Conducts training when appropriate.
• Monitors employee's progress towards meeting performance expectations.
• Purchases appropriate supplies and manages food and supply inventories according to budget.

If you are interested to be part of our team, please send your application with updated resume and recent photograph to: [email protected] or [email protected]

Only shortlisted candidates will be notified.