Chef De Partie

PT Kopi Kina Indonesia sedang membuka lowongan untuk posisi Penuh waktu Chef De Partie di Rw. Bar., Daerah Khusus Ibukota Jakarta. Lamar sekarang untuk menjadi bagian dari tim kami.

Persyaratan untuk peran ini:

• Tersedia jam fleksibel
• Diperlukan 2-3 tahun pengalaman kerja yang relevan untuk posisi ini

Key Responsibilities

1. Section Management

2. Oversee and manage an assigned kitchen section (grill, sauce, pastry, fish, vegetable, etc.).

3. Ensure smooth and efficient workflow in the section.

4. Food Preparation & Cooking

5. Prepare, cook, and plate dishes according to established recipes and presentation standards.

6. Maintain consistency in taste, texture, and appearance.

7. Team Supervision & Training

8. Supervise and train Demi Chefs, Cooks, and Cook Helpers within the section.

9. Provide guidance on cooking techniques, hygiene, and workflow procedures.

10. Quality Control

11. Inspect ingredients for freshness and quality.

12. Ensure all dishes meet the restaurant's quality standards.

13. Portion & Waste Management

14. Monitor portion sizes and control ingredient usage to minimize waste.

15. Support cost efficiency and maintain profit margins.

16. Workstation Cleanliness & Safety

17. Maintain a clean, safe, and organized workstation throughout the shift.

18. Follow all food safety, hygiene, and sanitation standards.

19. Stock & Inventory Support

20. Assist in daily stock checks, monitor ingredient availability, and report waste.

21. Support ordering and stock control for the assigned section.

22. Coordination & Communication

23. Coordinate with other kitchen sections to ensure smooth service operations.

24. Communicate effectively with Sous Chef and Head Chef on menu updates and SOP compliance.

Qualifications

• Minimum 2–3 years of experience as a Chef de Partie, with relevant experience.
• Preferably experienced in Western cuisine and familiar with Western cooking techniques and plating standards.
• Strong technical cooking skills and knowledge of ingredients related to the assigned station.
• Understanding of hygiene, sanitation, and food safety procedures (HACCP is a plus).
• Able to work efficiently under pressure while maintaining high standards.
• Strong leadership, communication, and teamwork abilities.
• Highly disciplined, responsible, and detail-oriented.