Total 2 cook job vacancies in Art / Design / Entertainment category in Indonesia

Job Summary

We are looking for a highly independent and reliable Chef de Partie to take full ownership of a kitchen section within a fast-paced café environment. This role requires someone who can run service with minimal supervision, maintain consistency, and proactively manage prep, ordering, and standards.

Key Responsibilities

Section Ownership

• Fully manage and take ownership of an assigned kitchen section (hot, cold, brunch, or pastry)
• Plan and execute daily mise en place independently based on forecasted business
• Ensure readiness for service without requiring supervision

Service Leadership

• Run your section autonomously during service periods
• Maintain speed, organization, and consistency under pressure
• Anticipate issues and resolve them proactively during service

Quality Control

• Ensure all dishes meet established standards for taste, presentation, and portioning
• Maintain consistency across all service periods without reliance on supervision

Stock & Cost Management

• Monitor stock levels and initiate orders when required
• Minimize wastage and manage portion control effectively
• Ensure proper storage, rotation (FIFO), and labelling of ingredients

Food Safety & Compliance

• Maintain strict adherence to Singapore food hygiene standards (SFA)
• Ensure workstation cleanliness and organization at all times
• Take responsibility for hygiene and food safety within your section

Team Contribution

• Support and guide junior staff when needed
• Communicate effectively with kitchen and front-of-house teams
• Step in to support other sections when required

• Preparing the kitchen before the arrival of the chefs
• Cleaning the kitchen before and after food service
• Preparing ingredients beforehand, like cleaning and chopping the vegetables
• Looking after the stock of the kitchen and informing it to the Chef de Partie as the stocks run out
• Cleaning all the kitchen equipment after use
• Cleaning the kitchen and maintaining the cleanliness at all times as there could be an inspection anytime
• Cooking dishes under the supervision of the chef
• Giving suggestions to the chef regarding new preparations and the menu
• Should know the menu thoroughly and should be able to make each dish on the menu
• Help in the designing the interiors of the restaurant
• Help the chef in training the new staff
• Coordinate with the other kitchen staff
• Update the accounts of the restaurant for the head chef
• Report any mishaps in the kitchen
• Apply safety standards
• Keep a check of the safety equipment