Total 69 commis chef job vacancies in south jakarta

• Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items. Ensures accurate maintenance and analyzes the activities and trends of ceompetitive restaurants, bars and banquets.
• Oversees the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu. 
• Reviews menus, analyzes recipes, determines food, labour overhead costs and assigns prices to menu items. 
• Introduces and tests the market with new products which are market-oriented in terms of price and product. 
• Maintains profitable food production level according to forecast. 
• Serves fresh food to the guests which is prepared a la minute, is consistent in quality, and which reflects the style of the outlet concept. 
• Supervises outlet chefs and commissary kitchen personnel and coordinates their assignments to ensure economical and timely food production. 
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared is prescribed manner. 
• Frequently tastes food and beverage in all outlets and be demanding and critical when it comes to quality. 
• Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. 
• Devises special dishes and develops innovative recipes and establishes and enforces nutrition and sanitation standards for all restaurants. 
• Responsible for the total food production in all kitchens.
• Assists the outlet management teams in the preparation and implementation of their annual outlet marketing plans. 
• Checks incoming food items, ensures that all food merchandise is accordance with order sheet and receiving records, transfer them to the appropriate section of the kitchen control waste and losses and keeps them to a minimum. 
• Ensures that all restaurants kitchen produce consistently high quality food and items according to current menu and cards and set standard. 
• Establishes a rapport with guests maintaining good customer relationship, handle all guest complaints, requests and inquiries on food, beverage and service. 
• Spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations and interacts with Guest if necessary to ensure that the food is meeting the guests’ expectations.
   

Chef de Partie (All-Day-Dining Japanese Section)

Ready for a sizzling career move? We are looking for a Chef de Partie to be in chrage for our Japanese section in our buffet restaurant, Spectrum. You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

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:

• Actively share ideas, opinions and suggestions to improve the environment and menus.
• Ensure the consistency in the preparation of all food items for buffet menus according to property recipes and standards.
• Monitor the quality of food prepared and portion served throughout the shift.
• Monitor stock movement and be responsible for ordering on your section.
• Communicate effectively with the rest of the team and thrive for guest feedback.
• Follow safety and sanitation policies when handling food & beverage.
• Follow kitchen policies and service standards.
• Keeping the stations clean helps to reduce the chance of food contamination spreading and customers complaining of food poisoning and maintain health and safety in the kitchen.

Head Pastry Chef

The Head Pastry Chef is responsible for the production of all pastries, desserts, breads and other baked products. This position gives operational support to the Executive Chef in meeting all divisional targets and objectives with a view to maximize guest satisfaction as well as protecting all assets of the property. In addition to overseeing dessert preparation, the pastry chef may handle tasks such as supervising employees, ordering supplies, creating budgets and adhering to sanitation regulations.

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:

• Maintain and enhance the pastry & bakery products through creative menu development and presentation. 
• Liaise daily with the Outlet Managers to keep open lines of communication regarding guest feedback.
• Makes sure our products are consistent at all the time.
• Leads the pastry team in managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and colleagues as necessary.
• Recognizes superior quality products, presentations and flavor.
• Keep the consistence of all products every day.

The Chef de Partie - Pastry is an expert in creating pastries and desserts that not only tantalize the taste buds but also embody the pinnacle of quality and innovation. Working closely with our dynamic culinary team, you will collaborate to conceptualize, prepare, and present a range of irresistible pastry creations, ensuring they consistently meet the exacting standards that define our hotel's commitment to delivering an unparalleled dining experience. Your keen eye for detail, artistic talents, and unwavering dedication to upholding the operational excellence of our pastry kitchen will be instrumental in reinforcing our hotel's standing as the premier culinary destination for discerning guests from across the globe.

This position is Contributes to guest satisfaction by:
· Preparing "hot" and/or "cold" dishes in line with the supervisor's instructions
· Helping deliver dishes
· Respecting the food health and safety standards and procedures
· Participating in the effective management of raw materials

The Chef de Partie leads and manages western section within the banquet kitchen, ensuring the execution of banquet events and delivering exceptional culinary experiences. They work closely with the Chef de Cuisine and Sous Chef to develop menus, create innovative dishes, and maintain high standards of food quality and presentation. They supervise and train a team of cooks, ensuring efficient and precise food preparation, proper plating techniques, and timely delivery of dishes. They uphold food safety and hygiene standards, monitor kitchen equipment, and ensure the cleanliness of the banquet kitchen.

Primary Responsibilities  

1. 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. 
2. Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work. 
3. Check and prepare the required mise-en-place according to orders. 
4. Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications. 
5. Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum. 
6. Monitor the proper handling and storage of all produce to keep spoilage to a   minimum. 
7. Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge   
8.          daily to ensure great guest experience. 
9. Create new types of pastries and desserts preparing sample tasting 

Helps to maintain Company Culture 

1. Understand the basic philosophy of the company. Implement and energize the company philosophy in all colleagues’ daily work. 

Maintenance, Cleanliness and Sanitation  

1. Inspect and ensure that all operating equipment it is maintained in good working conditions and raise repair and maintenance request when necessary. 
2.  Ensure that the workstations are clean and sanitized and the proper safety procedures are observed by cooks at all times. 

Recruitment and Selection 

1. Engage in processes in finding talent insider and outside the organization 

2. Coordinate selection and recruitment of talents to ensure a smooth onboarding experience 

3. Support schemes to reduce/minimize the turnover rate; 

Induction and Onboarding 

1. Coordinate pre-arrival experience for all new culinary and stewarding colleagues 

2. Ensure new culinary and stewarding colleague feel welcome and all documentation as well as team members are prepared for the new colleague arrival; 

3. Coordinate orientation programs and three month training plans; 

4. Seek feedback from new colleague in their first month of employment; 

Culture Diversity and Inclusion 

1. Demonstrate the Accor Hotels values in all behaviors with the hotel team; 

2. Support diversity in the selection of colleague ensuring equality of treatment based on competencies; 

Policies and Procedures 

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

Executive Pastry Chef

The Executive Pastry Chef is responsible for the production of all pastries, desserts, breads and other baked products. This position gives operational support to the Executive Chef in meeting all divisional targets and objectives with a view to maximize guest satisfaction as well as protecting all assets of the property. In addition to overseeing dessert preparation, the pastry chef may handle tasks such as supervising employees, ordering supplies, creating budgets and adhering to sanitation regulations.

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:

• Maintain and enhance the pastry & bakery products through creative menu development and presentation. 
• Liaise daily with the Outlet Managers to keep open lines of communication regarding guest feedback.
• Makes sure our products are consistent at all the time.
• Leads the pastry team in managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and colleagues as necessary.
• Recognizes superior quality products, presentations and flavor.
• Keep the consistence of all products every day.

Commis II (Pastry)

As a Commis II in Pastry, you are responsible for the daily pastry preparation and duties assigned to meet the set standard and qualities where by your role will include key responsibilities such as support towards Demi Dhef de Partie or Chef de Partie in the daily operations and work.

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:

• Food preparation and cooking, plating, presentation.
• Kitchen maintenance and cleaning, following food safety requirements.
• Maintaining and ordering stocks and supplies.

The Chef de Partie – Commissary manages the Commissary kitchen, ensuring the preparation and production of high-quality and innovative dishes. They collaborate closely with the Junior Sous Chef – Commissary to maintain the highest culinary standards, uphold food safety regulations, and deliver a diverse range of exquisite culinary offerings. With a keen eye for detail and creativity, the Chef de Partie - Commissary contributes to menu development, implements culinary techniques, and supervises a team of commissary cooks.

Chef de Partie (All-Day-Dining Japanese Section)

Ready for a sizzling career move? We are looking for a Chef de Partie to be in chrage for our Japanese section in our buffet restaurant, Spectrum. You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

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:

• Actively share ideas, opinions and suggestions to improve the environment and menus.
• Ensure the consistency in the preparation of all food items for buffet menus according to property recipes and standards.
• Monitor the quality of food prepared and portion served throughout the shift.
• Monitor stock movement and be responsible for ordering on your section.
• Communicate effectively with the rest of the team and thrive for guest feedback.
• Follow safety and sanitation policies when handling food & beverage.
• Follow kitchen policies and service standards.
• Keeping the stations clean helps to reduce the chance of food contamination spreading and customers complaining of food poisoning and maintain health and safety in the kitchen.

Demi Chef de Partie (Pastry)

Ready for a sizzling career move? You will play a pivotal role in our pastry kitchen working alongside a fantastic team. You are responsible for the daily pastry and bakery preparation and duties assigned to meet the set standard and qualities. The food you create and serve makes our guests smile and wanting more.

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:

• Actively share ideas, opinions and suggestions to improve the environment and product creations.
• Prepare ingredients for pastry and bakery creations. 
• Monitor stock movement and responsible for ordering on your section. 
• Check and ensure correct temperatures of kitchen appliances and food items, and report issues to management. 
• Monitor the quality of pastry products prepared and portions served throughout the shift. 
• Follow safety and sanitation policies when handling food & beverage.
• Follow kitchen policies and service standards.
• Keeping the stations clean helps to reduce the chance of food contamination spreading and customers complaining of food poisoning and maintain health and safety in the kitchen.

Executive Pastry Chef

The Executive Pastry Chef is responsible for the production of all pastries, desserts, breads and other baked products. This position gives operational support to the Executive Chef / Director of Culinary in meeting all divisional targets and objectives with a view to maximize guest satisfaction as well as protecting all assets of the property. In addition to overseeing dessert preparation, the pastry chef may handle tasks such as supervising employees, ordering supplies, creating budgets and adhering to sanitation regulations.

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:

• Maintain and enhance the pastry & bakery products through creative menu development and presentation. 
• Liaise daily with the Outlet Managers to keep open lines of communication regarding guest feedback.
• Makes sure our products are consistent at all the time
• Leads the pastry team in managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and colleagues as necessary.
• Recognizes superior quality products, presentations and flavor.
• Keep the consistence of all products every day.

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.

We work with renowned and upscale restaurants in Germany and Austria dedicated to providing exceptional culinary experiences. We are currently seeking a talented and ambitious Chef de Partie to join our dynamic teams. With a commitment to excellence, our employers take pride in offering a diverse and innovative menu that reflects our passion for high-quality ingredients and culinary creativity.

Position Overview:

As a Chef de Partie, you will play a crucial role in kitchen operations, contributing to the development and execution of culinary offerings. The ideal candidate should have at least entry-level experience, preferably with formal culinary education, and be eager to take their career to the next level in a new and exciting environment in Germany or Austria.

Key Responsibilities:

• Work closely with the Head Chef and culinary team to prepare and present high-quality dishes.
• Take ownership of a specific section of the kitchen, ensuring all dishes meet the company's standards for taste, presentation, and consistency.
• Collaborate with team members to innovate and enhance menu offerings.
• Adhere to all food safety and sanitation guidelines.
• Maintain a clean and organized workspace.

• Previous experience in a culinary role, with at least entry-level expertise.
• Formal culinary education is highly desirable.
• Strong passion for food, creativity, and attention to detail.
• Ability to work in a fast-paced and high-pressure environment.
• Excellent communication and teamwork skills.
• Willingness to relocate to Germany or Austria for the position.

• visa sponsorship if needed
• relocation assistance
• attractive compensation based on German market standards
• at least 5 weeks of paid vacation every year
• full social benefits such as European health insurance
• on-the-job training and continuous opportunities for learning and growth

A Chef de Partie - Japanese Speciality is working on rotating shifts and is in charge of training and supervising the work of the kitchen personnel in their sections. Maintained high-quality Japanese food preparation and service standards in the Arts Cafe kitchen. 

Commis I play a crucial role in delivering exceptional dining experiences to guests. As a Commis I, the primary purpose is to support the culinary team in the All Day Dining Restaurant, ensuring the preparation and presentation of high-quality dishes. This position contributes to the overall success of the hotel by assisting in creating memorable dining experience for guests, maintaining high standards of food quality and presentation, and collaborating with the culinary team to deliver exquisite flavours and innovative culinary creations. Commis I plays a vital role in upholding the hotel's reputation for culinary excellence, contributing to the overall satisfaction and enjoyment of guests' dining experiences. 

As the second-in-command in the pastry kitchen, the Sous Chef - Pastry is entrusted with overseeing the creation of exquisite desserts and baked goods, ensuring they meet the highest standards of taste, presentation, and quality. This role involves collaborating closely with the Pastry Chef to design and execute menus, manage a team of skilled pastry chefs, and maintain stringent kitchen hygiene and safety protocols. The Sous Chef - Pastry is integral to delivering a world-class dining experience and contributes significantly to the hotel's reputation for culinary excellence within the global hospitality industry.

Are you passionate about Japanese cuisine and ready to take your culinary career to the next level? We are seeking a talented and enthusiastic Junior Sous Chef - Japanese to join our team at AYANA Midplaza Jakarta, a renowned 5-star luxury hotel.

• Minimum 2 years of experience in a similar role or 3 years as Chef de Partie working in a high-end Japanese restaurant or 4-5 star hotels with a strong emphasis on traditional and contemporary Japanese cuisine.
• Strong knowledge and understanding of Japanese ingredients, cooking techniques, and presentation.
• Demonstrated ability to manage a team and oversee the day-to-day operations in a busy kitchen.
• Passion for creating innovative and exciting Japanese dishes, with a focus on quality and presentation.
• Ability to work well under pressure and in a fast-paced environment.
• Excellent communication skills and ability to collaborate effectively with other team members.
• Experience in menu planning, inventory management, and cost control.
• Strong attention to detail and a commitment to maintaining high standards of cleanliness and food safety.