Chef de Partie Chinese

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Hospitality jobs
 Vacancies
Email
ceo@bhfirstconsulting.com

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Chef de Partie Chinese

Chef de Partie Chinese Restaurant LiFeng (BBQ)

 

Mandarin Oriental Jakarta is looking for a Chef de Partie Chinese Restaurant LiFeng to join our Kitchen team.

 

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

 

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

 

After completion of an extensive renovation, Mandarin Oriental, Jakarta, will emerge fully rejuvenated to reclaim its status as the city’s premier address for both business and leisure. Mandarin Oriental, Jakarta will be positioned as Jakarta’s most luxurious and contemporary hotel, offering exemplary personalized service in well-appointed surroundings. Mandarin Oriental, Jakarta is operated and owned by the Mandarin Oriental Hotel Group.

 

About the job

Based Mandarin Oriental Jakarta, the Chef de Partie Chinese Restaurant LiFeng is responsible for assist senior chefs in food preparation and other related tasks, particularly in BBQ Section. This role is crucial to the Culinary Department, upholding the values and standards of MOHG. The Chef de Partie Chinese Restaurant LiFeng reports to the Executive Chinese Chef.

 

As Chef de Partie Chinese Restaurant LiFeng, you will be responsible for the following duties:

1. Daily Operational

  • Oversee a specific kitchen station
  • Prepare and cook dishes to high standards, following recipes and menus
  • Manage station operations, including inventory, ordering, and maintenance
  • Train and supervise junior staff members (Demi Chef, Commis, and Trainees)
  • Ensure high-quality food presentation and consistency in dishes prepared
  • Collaborate with other stations and kitchen staff to ensure smooth service
  • Contribute to menu planning, recipe development, and kitchen innovation

2. Productivity

  • Organize food production in a cost effective and hygienic manner
  • Identify opportunities for reducing costs without affecting the level of service or product received by our guests

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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