Chef de Partie (Western Cuisine)

Job description

Key tasks

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.

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.

3. Observes and tests food being cooked: sample all food prepared.

4. Supervises and participates in the preparation of short orders : obtain food orders from Sous chef and prepares dishes accordingly.

5. Sees to it that all food items are prepared in an attractive and appetizing manner.

6. Supervises and participates in buffet set up and decoration.

7. Occasionally stand by buffet table during service time, attending food refills and guests inquiries.

8. Receives captain orders from waiter announces orders from waiter / waitress which table food will go to.

9. Trains and evaluates performance of his personnel.

10. Prepares time schedules of his section for approval to Executive Chef.

11. Ensures proper handling, cleanliness and maintenance of equipment, utensils and cold room

12. Participates in the activities of cost control.

13. Ensures that hotel cost control policies and procedures are followed.

14. Train and participate in maintaining a high standard food hygiene handling to avoiding a risk of food poisoning and guest complain

15. Performs duties common to all supervisors and other duties as may be assigned.

16. Maintain Standard Grooming and Personnal Hygiene based on Hotel Regulation

17. Report for duty punctuality and ready in the working area with proper uniform.

18. Aware and has responsible to maintain work area in proper condition.

19. Takes responsibilities of the section and other section when the Sous chef absence and takes initiative to manage the working area.

20. Minimize wastage and spoilage and full implement for the portion control.

21. Attending and conduct daily briefing and Communicate to other section/sub- section to ensure a smooth operation.

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.

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Desired profile

Skills

Level of Education Bachelor / Licence
Areas of study Cooking
Professional experiences 1 to 2 years
Languages essential Bahasa Indonesia (Primary tongue)
English (Working level)

Essential and optional requirements

·  Excel
·  Power Point
·  Word