Chef de Partie - All Day Dining

Job description

Company Description

A global luxury brand with hospitality at its heart,  Raffles Hotels & Resorts  encompasses 20 ultra luxury hotels and resorts in key international destinations, some with additional branded private residences. Four further hotel properties will open under the Raffles brand in 2024-25. Named after the pioneering British founder of Singapore, Sir Stamford Raffles, the Raffles brand is synonymous with the elegant British etiquette, effortless glamour and sophistication of an earlier era, while bringing a sensibility that is in tune with the lives of our well-travelled guests – at once a vibrant heart and a tranquil haven.

At Raffles our service style is warm, personalised and gracious, with a legendary spirit of generosity embodied by our signature Raffles Butlers. We have led the way in creating hotel interiors that are art museums in their own right; we are fertile ground for creativity in the culinary arts, attracting leading chefs; and we work with expert practitioners and specialist partners to create next-generation wellness experiences. We have always sought to preserve both cultural and natural heritage, employing historians, marine biologists and art curators within the properties, to underline an experience that is truly authentic.

At Raffles, visitors arrive as guests, leave as friends and return as family. Along the way they will discover a place to celebrate, adventure, exchange ideas and be inspired; and a new meaning of luxury that touches the emotions as elegantly as the Raffles name itself.

Raffles Jakarta  is strategically located in the heart of the Kuningan district within Jakarta's Golden Triangle. It is an art-filled oasis that elegantly blends history, culture, and luxury. The hotel is more than just a place to stay; it's a meeting point for art and ideas, business and leisure, glamour and fashion. Connected to Lotte Shopping Avenue and the Ciputra Artpreneur Centre, home to The Hendra Gunawan Museum, and a 1,200-seat Broadway Musical Theatre, our location is ideal for both local and international guests, offering convenience and a wealth of cultural experiences. The hotel offers exceptional facilities, including the serene Raffles Spa, a tranquil outdoor pool, versatile meeting spaces, and a state-of-the-art fitness centre, providing luxury and comfort.

At Raffles Jakarta, we pride ourselves on our dedicated team, who excel in delivering exceptional service and attention to detail. Founded by Dr. (HC) Ir. Ciputra, our hotel brings the legacy of renowned Indonesian artist Hendra Gunawan to life through our magnificent interiors. We are deeply committed to sustainability and community engagement, striving to minimize our environmental impact and actively support the local community. By choosing Raffles Jakarta, you do not just work at a luxury hotel but also support a hotel that cares about the local community.

By joining our team, you will join a community that values excellence, creativity, and sustainability. Embark on a rewarding career journey with Raffles Jakarta and contribute to our art, history, and luxury legacy.

Job Description

The Chef de Partie oversees the section or station within the kitchen, ensuring the smooth and efficient operation of that area. The Chef de Partie is responsible for the preparation, cooking, and presentation of food items according to established recipes and quality standards. They play a crucial role in maintaining the culinary excellence of the hotel by executing culinary techniques, adhering to portion control guidelines, and ensuring consistent taste and presentation. The Chef de Partie also collaborates with the culinary team to contribute to menu development, assists in maintaining kitchen hygiene and safety standards, and supports the training and development of junior kitchen staff. This position requires strong culinary skills, attention to detail, and the ability to work well under pressure to deliver exceptional dining experiences to guests.

Qualifications

·  Culinary Education : A formal culinary education from an accredited culinary institute or a similar educational background is preferred.
·  Culinary Experience : 3 years of experience working in a professional kitchen, preferably in a luxury hotel or high-end restaurant environment. Experience in various culinary stations and exposure to different cuisines is advantageous.
·  Technical Skills : Strong culinary skills and proficiency in various cooking techniques are required. This includes knowledge of food preparation, cooking methods, and presentation techniques. Familiarity with different cuisines, including international and fusion cuisines, is beneficial.
·  Leadership and Supervisory Skills : Chef de Parties are responsible for supervising their assigned section or station within the kitchen. Therefore, leadership and supervisory skills are necessary. Prior experience in a supervisory or junior management role, where they have demonstrated the ability to lead and motivate a team, delegate tasks, and coordinate kitchen operations, is advantageous.
·  Menu Knowledge and Creativity : Chef de Parties should have a strong understanding of menu items and be able to execute them with precision. They should possess creativity and the ability to contribute to menu development, suggesting new and innovative dishes while adhering to the overall concept and culinary direction of the hotel.
·  Quality Control and Standards : A strong commitment to maintaining high culinary standards, quality control, and attention to detail is essential. Familiarity with food safety and sanitation regulations, as well as HACCP (Hazard Analysis and Critical Control Points) protocols, is important.
·  Adaptability and Multitasking : Chef de Parties must be adaptable and able to handle multiple tasks simultaneously in a fast-paced kitchen environment. They should be able to prioritize effectively, work under pressure, and meet deadlines.
·  Communication and Interpersonal Skills : Excellent communication and interpersonal skills are necessary for effective coordination with the kitchen team and interaction with other departments, suppliers, and guests. The ability to work collaboratively in a team-oriented environment is crucial.
·  Passion for Culinary Excellence : A genuine passion for culinary arts, a strong desire to continuously improve skills, and a dedication to delivering exceptional dining experiences are highly valued.