- 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.
- 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.
- Observes and tests food being cooked: sample all food prepared.
- Supervises and participates in the preparation of short orders: obtain food orders from Sous Chef and prepares dishes accordingly.
- Sees to it that all food items are prepared in an attractive and appetizing manner.
- Supervises and participates in buffet set up and decoration. Occasionally stand by buffet table during service time, attending food refills and guests inquiries.
- Receives captain orders from waiter announces orders from waiter / waitress which table food will go to.
- Trains and evaluates performance of his personnel.
- Prepares time schedules of his section for approval to Executive Chef.
- Vocational Diploma in food & beverage and/or any initial training
- Minimum 2 years’ experience as a Chef de Partie in Indonesia
- Familiar with HACCP program
- Fluent written and verbal communication skills in English and Indonesia
- Employee benefit card offering discounted rates in Accor Hotels worldwide
- Develop your talent through learning programs by Academy Accor.
- Opportunity to grow within your property and across the world!
- Ability to contribute to local community and make a difference through our Corporate Social Responsibility activities.
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