Chef De Partie – Four Seasons Yachts – Jakarta

Job Description

Tasks and Responsibilities :

• Manage daily culinary operations, ensuring seamless coordination between kitchen and service staff for prompt and consistent food service.
• Collaboration with the Sous Chef and other team members is essential to uphold the culinary vision and enhance the overall dining experience.
• Contribute to a dining experience that meets or exceeds guest expectations through high-quality food preparation and presentation.
• Prepare and cook menu items to the highest standards, ensuring consistency in quality and presentation.
• Follow recipes and instructions accurately, contributing to the overall menu execution.

Other Duties and Responsibilities :

• Uphold standards of food safety and hygiene, conducting regular checks to ensure compliance with health regulations.
• Monitor inventory levels in the section and communicate needs to the Sous Chef.
• Pay meticulous attention to detail in all aspects of food preparation and plating.

Requirements :

• Minimum of 2-4 years in food and beverage operations, with at least 1-2 years in a kitchen role.
• Experience in luxury hospitality or yacht/cruise line operations is preferred.
• Strong communication skills and proficiency in English are essential.
• Familiarity with food and beverage operational systems is a must.
• Michelin Star restaurant or hotel experience is considered ideal.

Preferred :

• Fluency in additional language(s)
• Cruise Ship Experience.

Required computer skills :

• Proficient in MS Office (PowerPoint, Word, Excel and Outlook).
• Possess sufficient computer knowledge to use the company software.