Deskripsi Pekerjaan
PT Panna Berkat Mandiri is a fast‑growing hospitality group currently operating six active outlets across Jakarta, with a clear roadmap for further expansion. We are looking for a motivated Chef de Partie to join our culinary team and lead the assigned section of our kitchen.
As Chef de Partie, you will be responsible for producing high‑quality dishes that meet the group’s standards, coordinating with the sous chef and head chef to ensure smooth service flow, and mentoring junior staff. This is a great opportunity for a culinary professional who thrives in a dynamic environment and wants to grow with a leading hospitality brand in Indonesia.
What we offer:
- Competitive salary and performance bonuses.
- Opportunities for career advancement as we expand across Jakarta and beyond.
- Access to ongoing training and development programs.
- A collaborative, multicultural team environment.
Tanggung Jawab
- Prepare and execute high‑quality dishes for the designated section in line with standard recipes and presentation guidelines.
- Coordinate with the sous chef and head chef to ensure timely mise‑en‑place and smooth service flow.
- Manage inventory, order supplies, and control food cost for the section.
- Train and supervise junior cooks and apprentices, maintaining high hygiene and safety standards.
- Ensure compliance with HACCP, food handling regulations, and kitchen cleanliness protocols.
- Collaborate with the management team to develop seasonal menus and implement innovative culinary ideas to drive guest satisfaction and revenue growth.
Kualifikasi
- Minimum 2 years of experience as Chef de Partie or equivalent role in a busy restaurant or hotel kitchen.
- Proven ability to produce consistent, high‑quality dishes in a fast‑paced environment.
- Strong knowledge of classical cooking techniques, flavor profiles, and kitchen equipment.
- Familiarity with food safety standards (HACCP) and proper sanitation practices.
- Excellent communication and teamwork skills, with the ability to lead a small team.
- Creative mindset and willingness to contribute to menu development and cost control initiatives.