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 escalate 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.