Deskripsi Pekerjaan
Are you a passionate culinary professional looking to elevate your career in Makassar? Sinar Galesong Pratama is seeking a skilled and dedicated Chef de Partie (CDP) to join our dynamic kitchen team. In this role, you will be the backbone of our culinary operations, ensuring that every dish meets our high standards of quality, presentation, and consistency.
As a Chef de Partie, you will be responsible for overseeing specific sections of the kitchen, managing junior staff, and maintaining excellent workflow under pressure. We are looking for an individual with a strong foundation in professional kitchen management, a keen eye for detail, and a commitment to hygiene and food safety standards. If you are a team player who thrives in a fast-paced environment and possesses the technical skills to lead a station, we want to hear from you.
At Sinar Galesong Pratama, we value creativity, discipline, and a proactive attitude. You will have the opportunity to showcase your culinary expertise while growing alongside a reputable company in the hospitality sector.
Tanggung Jawab
- Lead and manage a designated kitchen station to ensure smooth daily operations.
- Supervise, train, and mentor junior cooks and kitchen staff to ensure consistency in food quality.
- Execute menus with precision, ensuring that all food preparation adheres to company standards.
- Monitor inventory levels and assist in ordering supplies to maintain optimal stock levels while minimizing waste.
- Ensure strict compliance with food safety, hygiene, and sanitation regulations (HACCP/local standards) throughout the kitchen.
- Collaborate with the Head Chef to develop new menu items and improve existing recipes.
- Manage station mise-en-place and ensure all equipment is well-maintained.
Kualifikasi
- Minimum of 2-3 years of experience as a Chef de Partie or Commis 1 in a professional hotel or restaurant kitchen.
- Strong knowledge of professional cooking techniques and diverse culinary styles.
- Demonstrated leadership skills with the ability to supervise and motivate a kitchen team.
- Excellent understanding of food cost control, stock management, and waste reduction.
- Deep knowledge of food safety, health, and sanitation protocols.
- Professional certification in Culinary Arts or related field is a strong advantage.
- Ability to work effectively in a high-pressure environment, including weekends and public holidays.
- Strong communication and interpersonal skills.