Chef de Partie (Asian Cuisine)

Job description

Key tasks

You contribute to the restaurant service and the quality of production by managing you own section. You work autonomously to prepare dishes according to technical fact sheets. You manage the work of the kitchen aids. You are in charge of one area of the kitchen and oversee its organisation, coordination and service.

Duties And Responsibilities:
1. Supervises, coordinates, trains and participating in seasoning, marinating, cooking, braising, roasting, grilling, blocking pan frying all of meats, poultry, sea food for main courses , appetizer and also preparation of soups, vegetables rice dishes and garnishes.
Mengawasi, mengkoordinasi, training dan juga membumbui,memasak, memanggang, menumis, untuk semua jenis bahan makanan serta mengawasi persiapan untuk makanan pembuka, sup, makanan utama, sayuran, nasi dan hiasan makanan.
2. Checks daily menu and function orders to determine kind and quality of food items to prepare: initiates requisition based on menus function orders and forecasts.
Memeriksa menu harian dan function order untuk menentukan dan jenis serta kualitas dari makanan yang disiapkan : Menentukan permintaan barang sesuai menu, function order dan prakiraan penjualan.
3. Observes and tests food being cooked: sample all food prepared.
Mengawasi dan mencicipi semua makanan yang sedang disiapkan.
4. Supervises and participates in the preparation of short orders : obtain food orders from Sous chef and prepares dishes accordingly.
Ikutserta mengawasi dalam persiapan yang mendadak yang diberikan oleh sous chef serta menyiapkan makanan sesuai dengan permintaan.
5. Sees to it that all food items are prepared in an attractive and appetizing manner.
Menyiapkan semua jenis makanan lebih baik dan mengundang selera.
6. Supervises and participates in buffet set up and decoration.
Mengawasi dan ikut serta dalam menyiapkan hiasan di meja prasmanan.
7. Occasionally stand by buffet table during service time, attending food refills and guests inquiries.
Mengawasi dalam pelaksanaan menghidangkan makanan di meja prasmanan, mengisi ulang, dan permintaan tamu lainnya.
8. Receives captain orders from waiter / waitress which table food will go to.
Menerima Captain Order dari waiter menginstruksikan dan mendistribusikannya.
9. Trains and evaluates performance of his personnel.
Memberi pelatihan dan mengevaluasi penampilan kerja dari bawahannya.
10. Prepares time schedules of his section for approval to Executive Chef.
Menyiapkan jadwal kerja dari setiap seksi untuk disetujui oleh Exc. Chef.
11. Ensures proper handling, cleanliness and maintenance of equipment, utensils and cold room
Memastikan penanganan yang benar dari segi kebersihannya dan memelihara peralatan memasak serta ruangan pendingin.
12. Participates in the activities of cost control.
Ikut serta dan aktif dalam aktivitas cost control.
13. Ensures that hotel cost control policies and procedures are followed.
Memastikan dan mengikuti peraturan cost control hotel.
14. Train and participate in maintaining a high standard food hygiene handling to avoiding a risk of food poisoning and guest complain
Melatih dan melaksanakan dalam menjaga standar sanitasi dalam pengolahan makanan untuk menghindari bahaya keracunan dan keluhan tamu.
15. Performs duties common to all supervisors and other duties as may be assigned.
Melaksanakan tugas untuk supervisor serta tugas-tugas lainnya yang mungkin akan diberikan.
16. Maintain Standard Grooming and Personnal Hygiene based on Hotel Regulation
Menjaga kebersihan, kerapihan diri serta standard pakaian kerja yang di tetapkan oleh hotel.

17. Report for duty punctuality and ready in the working area with proper uniform.
Hadir tepat waktu ditempat kerja dan siap bekerja dengan memakai seragam lengkap.
18. Aware and has responsible to maintain work area in proper condition.
Bertanggung jawab dan menjaga area kerja dalam kondisi yang baik.
19. Takes responsibilities of the section and other section when the Sous chef absence and takes initiative to manage the working area.
Bertanggung jawab penuh terhadap sectionnya atau section lainnya apabila Sous Chef berhalangan hadir dan mengambil inisiatif untuk mengatur area kerja.
20. Minimize wastage and spoilage and full implement for the portion control.
Memperkecil makanan yang rusak/terbuang serta melaksanakan sepenuhnya untuk mengontrol porsi makanan.
21. Attending and conduct daily briefing and Communicate to other section/sub- section to ensure a smooth operation.
Melaksanakan dan mengikuti briefing harian serta berkomunkasi dengan seksi lainnya untuk memastikan berjalannya operasional.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

Desired profile

Skills

Level of Education Others
Areas of study Hospitality Management
Professional experiences 1 to 2 years
Languages essential Bahasa Indonesia (Primary tongue)
English (Working level)