Chef de Partie
(A New, Revamped Dining Experience aiming for Michelin star)
At Fairmont Jakarta, we are on a mission to redefine culinary excellence and achieve Michelin star recognition as we prepare for the revamping of one of our restaurants. Our focus is on delivering an extraordinary dining experience through innovative techniques, seasonal ingredients, and impeccable presentation. We are looking for a talented and dedicated Chef de Partie to join our team and play a key role in reaching our ambitious goal.
The Chef de Partie will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food preparation, quality, and presentation. This role requires a strong culinary background, a passion for excellence, and the ability to work efficiently in a fast-paced, high-pressure environment.
Employment will be under local contract. Open for Indonesian citizens only.
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:
- Oversee and manage a designated section of the kitchen, including preparation, cooking, and plating of dishes, ensuring consistency and quality.
- Prepare and cook dishes according to recipes and specifications, ensuring adherence to portion control and presentation standards.
- Maintain high standards of food safety, hygiene, and cleanliness, ensuring compliance with health regulations and restaurant guidelines.
- Work closely with other chefs and kitchen staff to ensure smooth operations and effective communication within the kitchen.
- Assist with ordering and inventory control for your section, ensuring efficient use of ingredients and minimizing waste.
- Contribute to the execution of the menu, providing feedback and suggestions to the Sous Chef and Chef de Cuisine for continuous improvement.
- Support and train junior staff and apprentices, sharing knowledge and best practices to enhance team performance and development.
- Bring creative ideas to the table for menu development and seasonal specials, aligning with the restaurant’s goal of achieving Michelin star status.
