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Chef de Partie (Western)
The Residence Bintan
Note: Open for Indonesian Nationality only.
- Oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on.
- Preparing, cooking and presenting dishes within the specialty.
- Managing and training any Demi Chef or Commis.
- Helping the Sous Chef and Executive Chef to develop new dishes and menus.
- Ensuring all team members have high standards of food hygiene and follow the rules of health and safety.
- Monitoring portion and waste control to maintain profit margins.
- To ensure that all stocks are kept under optimum conditions.
- To ensure that all mise-en-place is always freshly prepared on time.
- To ensure that all dishes are being prepared to the correct recipe and quantity.
- To ensure that all dishes reach the hot plate or passé correctly garnished, portion and size; presented on the correct serving dish in the prescribed manner.
- To ensure that the section is being kept clean and tidy at all times.
- To ensure that any anticipated shortages are communicated promptly to the Sous Chef or Executive Chef.
- To ensure that no horseplay is allowed in the section and that all team members are treated fairly and with courtesy.
- To strive to study management subjects in preparation for future advancement.