Chef de Partie (Western)

Chef de Partie (Western)

Mercure Jakarta Gatot Subroto

 

Novelty among the top-notch properties of south Jakarta. Conveniently located in the golden triangle area of business, Gatot Subroto. Accessible via Jl. Gatot Subroto and Jl. Kapten Tendean, with direct access to Jakarta inner ring road highway, 10 minutes to Whoosh Halim Station, close to diplomatic establishments and only 35 minutes drive from Soekarno Hatta International Airport. Providing 403 modern and superbly designed rooms, overlooking the glamorous urban scenery, ensuring comfort and serenity.

Beyond its prime location, city views, and modern facilities, the hotel is committed to sustainability through its partnership with Green Key. It supports eco-friendly practices in water, energy, waste, cleaning, and sustainability education.

Responsible for managing and operating an assigned section of the kitchen, ensuring all Western dishes are prepared and presented according to the establishment’s standards for quality, taste, presentation, hygiene, and food safety.

Key Responsibilities

• Prepare and cook Western dishes according to standardized recipes and presentation guidelines.

• Manage the assigned kitchen section, including mise en place, preparation, cooking, and plating.

• Ensure consistent food quality, portion control, taste, and presentation.

• Prepare ingredients and ensure sufficient mise en place before service.

• Monitor food stock and inform the Sous Chef of shortages or additional requirements.

• Maintain proper storage, labeling, and rotation of ingredients using FIFO principles.

• Ensure all food preparation and kitchen operations comply with hygiene and food safety standards.

• Maintain cleanliness and organization of the assigned workstation, equipment, and surrounding kitchen areas.

• Coordinate with other kitchen sections to ensure smooth and timely service.

• Assist with menu preparation, recipe development, and daily specials when required.

• Train and guide Commis Chefs and kitchen trainees in the assigned section.

• Minimize food waste and control food costs through proper handling and portioning.

• Check the quality and freshness of ingredients before use.

• Follow all company policies, kitchen procedures, and occupational health and safety requirements.

• Perform other culinary duties assigned by the Sous Chef or Executive Chef.

Qualifications

• Minimum 1–2 years of experience in a Western kitchen or similar culinary environment.

• Culinary education or relevant professional training is preferred.

• Good knowledge of Western cooking techniques, ingredients, sauces, and plating.

• Ability to work effectively in a fast-paced kitchen environment.

• Good communication and teamwork skills.

• Strong attention to detail and commitment to food quality.

• Knowledge of HACCP and food hygiene standards is an advantage.

• Physically fit and able to work flexible shifts, weekends, and public holidays.

• Ability to work independently while following direction from senior chefs.

Additional Information

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.