Chef De Partie - Indonesian Female

Key Responsibilities

• Prepare cook present and garnish Arabic dishes and other menu items in accordance with approved recipes quality standards and presentation requirements
• Manage and supervise the assigned section of the kitchen ensuring that all preparation cooking service cleaning and close-down duties are completed efficiently
• Prepare authentic Indonesian ingredients sauces spice pastes marinades sambals stocks garnishes and accompaniments to the required standard
• Produce Indonesian dishes including where applicable nasi goreng mie goreng rendang satay gado-gado sambal-based dishes soups grilled items and other regional specialities
• Follow recipes portion specifications cooking methods plating guidelines and menu requirements consistently
• Ensure all food is prepared cooked stored labelled and served safely in accordance with food safety legislation and company procedures
• Check the quality freshness quantity temperature storage and condition of ingredients before use
• Assist with daily mise en place including the preparation weighing cutting marinating seasoning cooking cooling and storage of food items
• Monitor cooking times temperatures textures flavours seasoning and presentation to maintain consistent food quality
• Coordinate with the Head Chef Sous Chef kitchen colleagues front-of-house team and other departments to support smooth food service
• Communicate food orders preparation requirements shortages delays quality concerns and service issues promptly to the appropriate chef or manager
• Support the development testing and refinement of Indonesian dishes seasonal menus specials and new recipes when required
• Assist with stock checks ordering requirements receiving deliveries stock rotation date checking and the correct storage of food products
• Maintain accurate portion control and minimise food waste through effective preparation storage stock rotation and responsible use of ingredients
• Ensure that kitchen equipment utensils work surfaces storage areas refrigeration units and cooking stations are clean organised and maintained to the required standard
• Complete routine checks of kitchen equipment and report faults damage maintenance requirements or unsafe conditions without delay
• Follow all food hygiene health and safety fire safety allergen management COSHH manual handling cleaning and personal protective equipment PPE procedures
• Maintain accurate records relating to food temperatures cleaning schedules allergen controls stock usage wastage and other kitchen requirements
• Support kitchen training coach junior team members and share knowledge of Indonesian ingredients cooking techniques flavours and presentation standards where required
• Perform other relevant kitchen duties as assigned by the Head Chef Sous Chef or Direct Manager

Requirements

• Previous experience as a Chef de Partie Demi Chef de Partie Senior Chef Line Cook or in a similar professional kitchen role is required
• Professional experience preparing and cooking Indonesian cuisine with a strong understanding of Indonesian ingredients flavours spices sauces cooking methods and regional dishes
• Good knowledge of kitchen operations mise en place food preparation section management service procedures and professional culinary standards
• Ability to prepare authentic Indonesian dishes consistently while meeting required standards for taste quality portion size presentation and timing
• Good understanding of food safety food hygiene allergen control temperature control cross-contamination prevention and safe food storage procedures
• Ability to read and follow recipes menu specifications production sheets kitchen procedures and food safety documentation accurately
• Good knife skills and experience using commercial kitchen equipment cooking appliances utensils and food preparation tools safely and effectively
• Ability to work efficiently under pressure manage competing priorities meet service deadlines and maintain consistent standards during busy periods
• Good communication and interpersonal skills with the ability to work effectively with chefs kitchen colleagues front-of-house staff suppliers and managers
• Ability to organise and prioritise section duties maintain a clean workstation and complete preparation and close-down tasks to the required standard
• Good understanding of stock control portion control food storage stock rotation waste reduction and cost-conscious kitchen practices
• Ability to identify food quality concerns equipment issues allergen risks hygiene problems and operational delays and elevate them promptly
• Relevant culinary training professional cookery qualification food safety certificate or equivalent practical experience is desirable
• Reliable punctual disciplined creative organised and committed to maintaining high standards of food quality hygiene service and teamwork
• Physically able to stand walk bend reach lift carry and work in a hot and fast-paced kitchen environment for extended periods
• Ability to work flexible hours including early mornings evenings weekends public holidays split shifts overtime and additional shifts when required by business operations
• Commitment to authentic Indonesian cuisine continuous improvement professional kitchen standards safe working practices and excellent guest service

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