Chef de Partie (Western Cuisine)

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 (Western Cuisine)

The Chef de Partie leads and manages western section within the banquet kitchen, ensuring the execution of banquet events and delivering exceptional culinary experiences. They work closely with the Chef de Cuisine and Sous Chef to develop menus, create innovative dishes, and maintain high standards of food quality and presentation. They supervise and train a team of cooks, ensuring efficient and precise food preparation, proper plating techniques, and timely delivery of dishes. They uphold food safety and hygiene standards, monitor kitchen equipment, and ensure the cleanliness of the banquet kitchen.

1. Culinary Education: A formal culinary education or a degree in culinary arts, or completed a culinary programs or certifications from recognized culinary institutions.
2. Culinary Experience: Several years of experience working in a professional kitchen, preferably in banquet or large-scale catering operations, is essential. Experience in luxury hotels or high-end establishments is highly valued. 
3. Banquet Experience: Prior experience in banquet or event kitchens, managing large volumes of food production, and coordinating with banquet service teams is preferred. 
4. Culinary Skills: Strong culinary skills across a wide range of cooking techniques and cuisines are necessary. Proficiency in banquet-style cooking, menu planning, and execution is vital.
5. Leadership and Management: The Chef de Partie - Banquet is a leadership role, so previous experience in a supervisory or leadership position is valuable. The ability to lead and motivate a team, delegate tasks effectively, and maintain a positive work environment is essential. 
6. Menu Development and Cost Control: Experience in menu development, including creating banquet menus, is advantageous. Knowledge of cost control measures, portioning, and food cost calculations is important for maintaining profitability in banquet operations. 
7. Organization and Time Management: Strong organizational and time management skills are necessary to handle the multiple tasks, orders, and timelines associated with banquet operations. Attention to detail and the ability to work efficiently under pressure are critical. 
8. Food Safety and Hygiene: A thorough understanding of food safety regulations and proper sanitation practices is essential. Knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and certification in food safety may be required. 
9. Communication and Teamwork: Excellent communication skills, both verbal and written, are necessary for effective coordination with the banquet service team, event planners, and other departments. The ability to work collaboratively and maintain professionalism in a fast-paced, team-oriented environment is crucial.