Chef De Partie - Banquet (chinese Cuisine)

Hotel Chadstone Melbourne MGallery / Raffles Jakarta

Jakarta, Indonesia
On-site
3-5 years professional kitchen experience
Proven banquet or large-scale catering operations
Solid knowledge of regional chinese cuisines
The Chef de Partie - Banquet (Chinese Cuisine) role at Raffles Jakarta involves leading the Chinese cuisine section within banquet operations, focusing on high-quality dish preparation, menu development, and team management. The position requires a culinary background in Chinese cuisine, strong leadership skills, and experience in banquet settings, all within a luxury hotel environment

Job Summary

  • The Chef de Partie is responsible for leading the Chinese cuisine section within the banquet kitchen at Raffles Jakarta.
  • This role requires strong exposure to Chinese cuisine with a focus on traditional and contemporary flavors for high-volume events.
  • Candidates must demonstrate the ability to lead, train, and motivate a team while maintaining strict food safety and hygiene standards.

Matching Summary

Match Score: 85

The Chef de Partie - Banquet (Chinese Cuisine) role at Raffles Jakarta involves leading the Chinese cuisine section within banquet operations, focusing on high-quality dish preparation, menu development, and team management. The position requires a culinary background in Chinese cuisine, strong leadership skills, and experience in banquet settings, all within a luxury hotel environment.

Skills & Requirements

Must-have

  • 3-5 years professional kitchen experience
  • Proven banquet or large-scale catering operations
  • Solid knowledge of regional Chinese cuisines
  • Experience with wok cooking and steaming techniques
  • Ability to manage multiple priorities under pressure

Nice-to-have

  • Previous supervisory experience in kitchen leadership
  • Experience in luxury hotels or high-end establishments
  • Familiarity with menu planning for Chinese banquets
  • Understanding of portion control and food costing
  • Certification in food safety or HACCP principles

Key Requirements

  • Minimum 3–5 years of professional kitchen experience
  • Diploma or degree in Culinary Arts preferred
  • Professional training in Chinese cuisine advantageous
  • Experience in luxury hotel environments highly valued
  • Strong organizational skills for fast-paced environment

Work Rights

Not specified

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