Chef de Partie

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Pullman Ciawi Vimala Hills Resort Spa & Convention is a premium 5-star retreat sprawled across 14 hectares. The hotel is designed to immerse guests in breathtaking natural vistas and unrivaled tranquility. Pullman Ciawi Vimala Hills Resort Spa & Convention achieved the prestigious accolade of "Hotel of the Year" at the Accor Asia Leadership Conference. As one of The Best Resort in Asia, the hotel offers 208 opulent rooms and 19 villas, 4 restaurants and bar, meeting rooms and convention centers, spa, entertainment and activities area.

Key Responsibilities

• Manage and supervise the daily operations of the assigned kitchen section.
• Prepare, cook, and present dishes according to established recipes, quality standards, and presentation guidelines.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Coordinate and monitor the work of Commis Chefs and kitchen team members within the assigned section.
• Assist in training and developing junior kitchen staff.
• Maintain proper stock levels and ensure the correct storage and handling of food products.
• Monitor food wastage and support cost-control initiatives.
• Ensure compliance with food safety, hygiene, and sanitation standards, including HACCP requirements.
• Assist in inventory control, stock rotation, and requisition processes.
• Work closely with other kitchen sections to ensure smooth and efficient operations.
• Support banquet, restaurant, and special event operations as required.
• Report equipment issues and maintenance requirements to the Sous Chef.

Qualifications

• Minimum 3–5 years of culinary experience, preferably in a 4- or 5-star hotel environment.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Experience in supervising and guiding junior kitchen staff.
• Good understanding of food safety, hygiene, and HACCP standards.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong organizational and time-management skills.
• Good communication and teamwork abilities.
• Basic English communication skills are preferred.
• Flexible to work shifts, weekends, and public holidays.
• Passion for culinary excellence and attention to detail.