Total 3 sous chef job vacancies in F&B / Tourism / Hospitality category in Indonesia

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

1. Preparation and Production:

   • Assist in the preparation and production of bakery items, including bread, pastries, cakes, and other baked goods.
   • Follow recipes and ensure consistency in taste, texture, and presentation.

2. Quality Assurance:

   • Ensure all bakery items meet the hotel’s quality standards.
   • Monitor baking processes to prevent overcooking or undercooking.

3. Support and Supervision:

   • Supervise and support commis chefs and other junior staff in the bakery section.
   • Assign tasks and ensure smooth workflow during operations.

4. Inventory Management:

   • Manage ingredients, monitor stock levels, and place orders for bakery supplies as needed.
   • Ensure proper storage and handling of ingredients.

5. Creativity and Innovation:

   • Contribute ideas for new bakery items and seasonal offerings.
   • Experiment with recipes and techniques to enhance the menu.

6. Compliance and Hygiene:

   • Maintain cleanliness and hygiene standards in the bakery section.
   • Adhere to food safety guidelines and hotel policies.

7. Equipment Handling:

   • Operate and maintain bakery equipment such as ovens, mixers, and proofing cabinets.
   • Report any equipment malfunctions or maintenance requirements.

The Chef de Partie oversees the section or station within the kitchen, ensuring the smooth and efficient operation of that area. The Chef de Partie 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.