Deskripsi Pekerjaan
Are you a passionate culinary professional ready to take the next step in your career? PT Putri Kebun Lestari is looking for a dedicated and skilled Chef de Partie to join our dynamic kitchen team in Jakarta Selatan. We believe in fostering a positive team culture where creativity and excellence are rewarded.
As a Chef de Partie, you will be the backbone of our kitchen operations, leading your designated station with precision and flair. We offer a highly competitive salary, continuous training opportunities to refine your culinary techniques, and a supportive work environment that encourages professional growth. If you thrive in a fast-paced hospitality setting and take pride in delivering high-quality dishes, we want you on our team.
Join us and become part of a company that values its employees and is deeply committed to delivering exceptional dining experiences. Apply today and lead your kitchen station with excellence!
Tanggung Jawab
- Manage and operate a specific station in the kitchen efficiently and independently.
- Prepare, cook, and present high-quality dishes within standard recipe guidelines.
- Assist the Sous Chef and Head Chef in creating new menu items and daily specials.
- Ensure strict compliance with food hygiene, health, and safety regulations (HACCP).
- Monitor portion control and minimize waste to maintain kitchen profit margins.
- Train, guide, and mentor junior kitchen staff and commis chefs.
- Maintain a clean, sanitized, and organized workstation before, during, and after service.
Kualifikasi
- Proven experience as a Chef de Partie, Demi Chef, or similar role in a professional kitchen.
- Diploma or degree in Culinary Arts or a related hospitality field is preferred.
- In-depth knowledge of various culinary techniques, food preparation, and plating.
- Strong understanding of food safety, sanitation, and kitchen hygiene standards.
- Ability to work well under pressure and handle high-volume service periods.
- Excellent teamwork, communication, and organizational skills.
- Willingness to learn, take direction, and adapt to new culinary trends.
- Flexibility to work various shifts, including weekends and public holidays.