Chef de Partie

Job Type   /   Job Level

Full-time   /   Others/Any

Company Location

Bogor, Indonesia

Key Responsibilities

Manage and supervise the daily operations of the assigned kitchen section.
Prepare, cook, and present dishes according to established recipes, quality standards, and presentation guidelines.
Ensure consistency in food quality, taste, portioning, and presentation.
Coordinate and monitor the work of Commis Chefs and kitchen team members within the assigned section.
Assist in training and developing junior kitchen staff.
Maintain proper stock levels and ensure the correct storage and handling of food products.
Monitor food wastage and support cost-control initiatives.
Ensure compliance with food safety, hygiene, and sanitation standards, including HACCP requirements.
Assist in inventory control, stock rotation, and requisition processes.
Work closely with other kitchen sections to ensure smooth and efficient operations.
Support banquet, restaurant, and special event operations as required.
Report equipment issues and maintenance requirements to the Sous Chef.

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