Job description for Chef de Partie at PT. Kopi Kina Indonesia
Key Responsibilities
Section Management
- Oversee and manage an assigned kitchen section (grill, sauce, pastry, fish, vegetable, etc.).
- Ensure smooth and efficient workflow in the section.
Food Preparation & Cooking
- Prepare, cook, and plate dishes according to established recipes and presentation standards.
- Maintain consistency in taste, texture, and look.
Team Supervision & Training
- Supervise and train Demi Chefs, Cooks, and Cook Helpers within the section.
- Provide guidance on cooking techniques, hygiene, and workflow procedures.
Quality Control
- Inspect ingredients for freshness and quality.
- Ensure all dishes meet the restaurant’s quality standards.
Portion & Waste Management
- Monitor portion sizes and control ingredient usage to minimize waste.
- Support cost efficiency and maintain profit margins.
Workstation Cleanliness & Safety
- Maintain a clean, safe, and organized workstation throughout the shift.
- Follow all food safety, hygiene, and sanitation standards.
Stock & Inventory Support
- Assist in daily stock checks, monitor ingredient availability, and report waste.
- Support ordering and stock control for the assigned section.
Coordination & Communication
- Coordinate with other kitchen sections to ensure smooth service operations.
- Communicate effectively with Sous Chef and Head Chef on menu updates and SOP compliance.
Qualifications
- Minimum 2–3 years of experience as a Chef de Partie, with relevant experience.
- Strong technical cooking skills and knowledge of ingredients related to the assigned station.
- Understanding of hygiene, sanitation, and food safety procedures (HACCP is a plus).
- Able to work efficiently under pressure while maintaining high standards.
- Strong leadership, communication, and teamwork abilities.
- Highly disciplined, responsible, and detail-oriented.
