Job Description
PT Panna Berkat Mandiri, a rapidly expanding hospitality group with 6 active outlets across Jakarta, is seeking a skilled and driven Chef De Partie to join our culinary operations in Jakarta Utara. With a clear expansion roadmap and a fast-paced, high-volume environment, we offer a vibrant setting where talented chefs can truly own their section and make an impact.
As a Chef De Partie, you will be entrusted with the complete running of your designated kitchen section. You will play a pivotal role in maintaining the high culinary standards that define our brand. From overseeing food preparation and ensuring impeccable presentation, your expertise will directly impact our guests' dining experience. Your leadership will extend to training and guiding junior chefs, fostering a culture of excellence and continuous improvement within your team.
We are looking for a passionate individual who thrives under pressure and takes pride in consistency. The ideal candidate has a strong foundation in culinary techniques, a keen eye for detail, and exceptional organizational skills. In return, PT Panna Berkat Mandiri provides a supportive atmosphere where your contributions are valued, and your professional development is actively encouraged. If you are ready to take the next step in your culinary career in a growing organization, we want to hear from you.
Responsibilities
- Manage and take full ownership of your designated kitchen section, ensuring all dishes meet the group’s exact specifications and quality standards.
- Supervise, train, and mentor junior cooks and commis chefs, promoting skill development, efficiency, and strong teamwork within the section.
- Maintain strict inventory controls, oversee stock rotation (FIFO), and minimize waste while accurately ordering supplies for your station.
- Ensure strict adherence to all HACCP, food safety, and sanitation standards, conducting routine checks and maintaining a spotless work environment.
- Assist the Sous Chef and Head Chef with menu planning, recipe development, costing, and the execution of seasonal specials.
- Collaborate with other sections and CDPs across the group’s outlets to ensure culinary consistency and share best practices.
- Respond efficiently to service demands, multitask effectively, and maintain composure during peak hours to ensure smooth kitchen operations.
Qualifications
- Minimum 2-3 years of professional kitchen experience, with at least 1 year in a Chef De Partie or equivalent supervisory role.
- Degree or Diploma in Culinary Arts, or equivalent professional training from a recognized institution.
- Deep understanding of cooking techniques, flavor profiles, and presentation for Western and/or Pan-Asian cuisine.
- Strong knowledge of kitchen equipment, food safety regulations, and HACCP certification (preferred).
- Proven ability to lead a small team, delegate tasks effectively, and maintain a positive kitchen culture under pressure.
- Excellent organizational and time-management skills, with the ability to multitask in a high-volume environment.
- Creative flair and a keen interest in menu innovation and food trends.
- Good command of Bahasa Indonesia and basic English communication skills.