Chef de Partie - All Day Dining

Raffles Hotels & Resorts is now part of Accor Group, one of the world’s largest global hotel companies. With this integration, our colleagues can realise their full potential through rewarding experiences and development opportunities within our incredible brands around the world. The unique quality of Raffles Hotels & Resorts extends beyond location, decor or amenities. The colleagues are inspired by the Raffles brand promise: “Raffles is an oasis for the well travelled, offering emotional luxury.” Stories of excellence are widely shared and celebrated, creating a sense of pride and inspiration. Together, we are committed to building a highly engaged workforce and creating a great workplace culture.

Raffles Jakarta is located in the central business district within Ciputra World 1, a prestigious emerging commercial club comprising a shopping mall, an office tower, Raffles Residences tower and the Ciputra Artpreneur art museum and theatre.  Raffles Jakarta features 173 well-designed rooms and suites exuding the elegant style of Raffles hotels around the world, and the Raffles Club.  Food & beverage venues include Raffles’ iconic Writers Bar, the innovative all-day dining Arts Café, Raffles Patisserie, and the Dining Room, a venue for bespoke dining experiences. The 2,600 square meter ballroom is one of the largest in Jakarta, and along with state-of-the-art meeting rooms are the city's finest venues for social events and conferences.  For leisure, the hotel offers a Raffles spa, gymnasium, outdoor pool, Jacuzzis, Navina pool bar, tennis courts and a jogging track.  The décor of Raffles Jakarta features unique concepts of art and colours, with inspiration drawn from the distinctive style of renowned Indonesian artist Hendra Gunawan.

“Embark on a unique career experience, a joyful journey of self-discovery” is our talent development motto. At Raffles Jakarta colleagues are passionate about transforming, assisted by the leadership team through mentoring and coaching sessions with great conversations that enable them to feel free to discover and unleash their unique potentials to achieve excellence.

If you would like to continue your episodes of excellence with Raffles Jakarta and at the same time focus on becoming your better self, consider joining us as:

Chef de Partie

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.

1. Culinary Education: A formal culinary education from an accredited culinary institute or a similar educational background is preferred.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.