Reporting to the Sous Chef you will be responsible for leading the culinary team. 

 What you will be doing:

• Have a good knowledge of food preparation, cooking methods, and presentation techniques
• Supervise, coordinate, and participating in the preparation of mise en place cooking for all F&B outlets
• Controls cooking procedures, portioning, garnishing, and presentation of all dishes
• Assisting Chef de Cuisine in composing new recipes and menu ideas
• Being the HACCP champion and ensuring all of our Heartist are following and compliance to HACCP guidelines

Executive Chef

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

1.   Bertanggung jawab penuh membantu kinerja cook di kitchen Pastry

2.   Menjaga kebersihan bahan-bahan dan peralatan dan area kitchen

3.   Menyiapkan semua bahan-bahan yang akan diolah/dimasak oleh cook Pastry

4.   Menyiapkan peralatan masak untuk cook Pastry

5.   Menyiapkan Garnish untuk plater/hiasan di piring

- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. 

-Work seamlessly with recipes, standards and plating guides. 

- Maintain all HACCP aspects within the hotel operation.  

- Use appropriately all equipment, tools and machines. 

- Focus on constant improvement of training manuals and SOPs. 

• Maintain daily mise en place and prepare ingredients
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices
• Ensure the highest standards and consistent quality in the daily preparation
• Keep up to date with the new products, recipes and preparation techniques
• Have full knowledge of all menu items, daily highlights and promotions 
• Adhere to recipes and stock management 
• Adjust cooking based on guest preferences 
• Effective communication between colleagues to ensure a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Actively share ideas, opinions and suggestions
• Efficiency in preparations and execution
• Follow guidelines provided in Colleague Handbook
• Set example to others on personal hygiene and cleanliness on and off duty
• Guide and train the Junior Colleagues on a daily basis to ensure high motivation and productive working environment
• Acquire culinary knowledge and skills to grow as a Junior Sous Chef

AYANA Hospitality is seeking a talented and experienced Chef de Partie - Ala Carte to join our team at AYANA MidPlaza in Jakarta. As a Chef de Partie - Ala Carte, you will be responsible for preparing and cooking dishes to order in accordance with established recipes and specifications. You will work closely with the culinary team to ensure the highest level of food quality and guest satisfaction.

Responsibilities

• Prepare and cook dishes to order in a timely and efficient manner.
• Follow established recipes and ensure the quality and presentation of food items meet the highest standards.
• Collaborate with the culinary team to develop new dishes and menu items.
• Maintain cleanliness and organization in the kitchen area.
• Monitor and control portion and waste control to maintain profitability.
• Train and mentor junior kitchen staff.
• Adhere to all food safety and hygiene regulations.

• Minimum 2 years of experience as a Chef de Partie in an ala carte restaurant or similar role.
• Strong culinary skills and knowledge of cooking techniques.
• Ability to work well under pressure in a fast-paced environment.
• Excellent attention to detail and organizational skills.
• Culinary degree or equivalent qualification.
• Good communication and teamwork skills.
• Indonesian citizen only.

TBA

AYANA Hospitality is seeking a highly skilled and creative Chef de Partie to join our team at AYANA MidPlaza in Jakarta. As a Chef de Partie in the Cold Kitchen, you will be responsible for preparing and presenting a variety of cold dishes, salads, and appetizers with precision and attention to detail. You will work closely with the culinary team to develop unique and innovative dishes that exceed guest expectations.

Responsibilities

• Prepare and present a wide range of cold dishes, salads, and appetizers.
• Ensure the consistent quality and taste of all cold kitchen items.
• Create unique and innovative cold dishes that highlight seasonal ingredients.
• Collaborate with other departments to ensure a seamless dining experience.
• Maintain cleanliness and organization in the cold kitchen area.
• Assist with inventory management and ordering of supplies.
• Train and mentor junior kitchen staff.

• Minimum 2 years of experience as a Chef de Partie in a cold kitchen or similar role.
• Strong knowledge of cold food preparation techniques and presentation.
• Ability to create unique and innovative cold dishes.
• Excellent attention to detail and organizational skills.
• Ability to work well under pressure and in a fast-paced environment.
• Culinary degree or equivalent qualification.
• Good communication and leadership skills.
• Indonesian citizen only.

TBA

• Provides, directs and oversees training for all levels of Pastry Team Members under the general guidance of the culinary department in coordination with the Executive Chef and within the limits of the hotel Standards.
• The incumbent is responsible for providing departmental induction program, welcome and initial trainings of new Pastry Team Members. Organizes and provides mostly on-the-job training and supports further development of all level of Pastry Team Members in the culinary department.
• Oversee the day to day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.
• Develop and implement dessert menus, trends, training and quality initiatives to ensure that the hotel’s business goals are achieved, all in line with company brand standards.
• Manage the preparation, production and presentation of pastry kitchen and related areas in a safe, sanitary and cost-effective manner. 
• Control the maintenance/sanitation of pastry kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations. This includes working with the senior food buyer to ensure the stewarding staff is assisting in our cleanliness and organization. 
• Train and develop the staff in proper execution of Culinary Standards and Position Critical Standards. 
• Schedule staff efficiently to meet guest and business demands. 
• Hiring, counseling, and coaching of staff to maintain hotel standards. 
• Guarantee compliance with all administrative procedures including but not limited to human resources and accounting. 
• Ensure performance evaluations for all staff and supervisors under his/her control are completed in a timely manner. 
• Actively promotes a safe and hazard free work environment and ensures administrative compliance regarding incident reports. 
• Any other duties or tasks as relevant to the job as described. 
• Participates in demonstrations, special projects and public relations duties as necessary.
• Supervise the activities of the Bakers, Chef de Partie, and Pastry Cooks.

Executive Chef

At Fairmont Jakarta, we pride ourselves on delivering unparalleled luxury and world-class service to our guests. Our commitment to excellence is reflected in every aspect of our operation, from our exquisite accommodations to our fine dining experiences. We are seeking a talented and visionary Executive Chef to lead our culinary team and elevate our dining offerings to new heights.

As the Executive Chef, you will be the creative force behind our diverse and sophisticated menu offerings. You will oversee all aspects of kitchen operations, including menu development, food preparation, staff management, and adherence to high standards of quality and presentation. Your innovative approach to cuisine and leadership skills will ensure that our guests have a memorable dining experience that exceeds their expectations.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Design and create seasonal and innovative menus that showcase the latest culinary trends and cater to diverse guest preferences.
• Oversee daily kitchen operations, ensuring the highest standards of food quality, safety, and hygiene are maintained.
• Recruit, train, and mentor a dynamic team of chefs and kitchen staff. Foster a positive and collaborative work environment.
• Manage food costs, inventory, and supplies to ensure profitability while maintaining the highest quality standards.
• Engage with guests to receive feedback and tailor culinary experiences to enhance guest satisfaction.
• Implement and uphold rigorous standards for food preparation, presentation, and taste.
• Stay abreast of industry trends and incorporate cutting-edge techniques and ingredients into menu offerings.
• Work closely with the hotel’s management team and other departments to ensure seamless service and a cohesive guest experience.

• Creates and presents the dishes per cooking instructions and the supervisor's instructions.
• Adapts work to fluctuations in the volume of guests, special events, and particular guests.
• Helps receive deliveries and tidies food items according to storage guidelines.
• Is responsible for the high standard of the dishes prepared.

• Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
• Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
• Execute inspections of physical aspect the food preparation areas.

• Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
• Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
• Execute inspections of physical aspect the food preparation areas.

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit team members
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management

• Assisting Head Chef in the supervision of kitchen production, and to participating in the food production
• Ensuring that the function provides the highest food quality consistent with cost control and profitability margins
• Supervision of kitchen staff to maintain efficient and effective operations of the department
• Proactively supporting senior managers to pursue the highest possible profitability of the department
• Managing stock in order to minimise waste and maximise quality
• Assisting in budgetary and payroll expense control as required
• Monitoring and training junior staff to follow all applicable laws, especially in regards to food safety and sanitation

Reporting to the Executive Chef, the Sous Chef plays a vital role in upholding the culinary standards, ensuring the delivery of exceptional dining experiences to guests. They assist in menu planning, food preparation, and kitchen management, working closely with the kitchen team to maintain high-quality standards, consistency, and efficiency. The Sous Chef contributes to the overall success by assisting in the creation of innovative menus, supervising and training kitchen staff, and collaborating with other departments to provide a seamless guest experience. 

He/She is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

We are looking for a passionate and experienced Pastry Chef to join our kitchen team. You will be responsible for creating, decorating, and presenting desserts, including cakes, pastries, and pies.

You should be meticulous and have up-to-date knowledge of the pastry industry and ingredients to help drive our dessert menu offerings

• To develop and maintain a detailed Department Operations Manual that reflects policies and procedures, work processes and standards of performance within the Division. Ensure annual review to accurately reflect any changes.
• To be responsible for preparing the annual Food and Beverage Business Plan ensuring Divisional Objectives fully address business objectives of the hotel and needs of employees.

• To prepare and regularly update Food and Beverage Departmental Budget, in close cooperation with the General Manager and Director of Food and Beverage ensuring targets are met and costs are effectively controlled.
• To provide effective support to the team to enable them to deliver effective and efficient services to the guests
• To respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction.
• To support the financial objectives of the hotel through proper and efficient management.
• To prepare the Overall Culinary Budget.
• To oversee the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
• To reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
• To direct food apportionment policy to control costs

Responsibilities include:

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Help to maintain a climate of smooth and friendly cooperation. 
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Make a work schedule for all kitchen staff
• Make COGS reports and calculations

As a Chef De Partie (CDP) Banquest you are responsible for supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, and handling the front of the kitchen.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, reccipes , and preparation techniques.

• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Assist in training within your department and to attend training sessions when requested in line with hotel requirements
• Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• SOPs for all dishes are implemented with the aid of a Demi Chef.
• Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
• Attend all relevant meetings
• Be responsible for stocks and control of wastage, in according to company standards.
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.

Chef de Partie is responsible for the production of all pastry Items following standard recipes production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity. 

General Duties 

• Produce pastries, cakes, desserts, chocolates, petit fours and ice cream and ensure that they are in compliance with the prescribed recipes and specifications. 
• Understand the basic philosophy of the company. Implement and energize the  Company philosophy in their daily work. 
• Assist in keeping record on stock level and store all semi-finished and finished bakery Products properly to keep spoilage to a minimum. 
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum. 
• Participate to Daily Taste Panel to ensure FB team, Culinary and Pastry knowledge is challenge daily to ensure great guest experience. 

Policies and Procedures 

• Ensure adequate staffing daily to ensure smooth operations.  
• Prepare recipes of new items for costing and verify cost analysis of each dish. 
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by Assistant Pastry Chef before submission. 
• Liaise with the Stewarding section to maintain cleaning schedule. 
• Maintain H.A.C.C.P program where implemented. 
• Perform any other related duties as and when assigned by the Assistant Pastry Chef. 

Primary Responsibilities

• General Duties

• Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
• Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
• Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
• Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the restaurant.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities

• Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
• Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
• Check and prepare the required mise-en-place according to orders.
• Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications.
• Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum.
• Monitor the proper handling and storage of all produce to keep spoilage to a   minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great experience.
• Create new types of pastries and desserts preparing sample tasting

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the outlet.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.