CDP ( All Section - Cold, hot Pasta, Pizza Maker, Butcher, Pastry, Grill )
- Gaji
- Gaji tidak dicantumkan
- Jenis pekerjaan
- Kontrak
- Diposting
- Sumber
- Jobstreet Indonesia (SEEK API + GraphQL)
- kantor
Kami akan mengarahkan Anda ke situs tempat lowongan diposting untuk menyelesaikan lamaran.
Deskripsi pekerjaan
About the role
The Chef de Partie (CDP) is responsible for managing and running a designated station within the kitchen, including Cold, Hot & Pasta, Pizza, Butchery, Pastry, or Grill. This role ensures top-tier food quality, consistency, kitchen hygiene, and efficient section preparation according to company standards and recipes.
Key responsibilities
Cold Section : Prepare and present all cold dishes, including salads, appetizers, dressings, and cold platters with high aesthetic standards, Manage raw food safety, proper refrigeration temperatures, and shelf-life rotation (FIFO)
Hot & Pasta Section : Cook hot appetizers, main courses, sauces, and fresh/dried pasta dishes to order with accurate timing and seasoning, Maintain consistency in portion sizes, cooking techniques, and plating specifications
Pizza Section : Prepare pizza dough from scratch, including fermentation management, stretching, and topping application, Operate and maintain pizza ovens (wood-fired, gas, or electric) to ensure proper crust texture and bake quality
Butcher Section : Execute precise portioning, trimming, and preparation of meats, poultry, and seafood, Minimize yield loss, maintain butcher logs, and ensure strict meat hygiene and cold-chain compliance
Pastry Section : Bake bread, pastries, desserts, and prepare dessert components following exact recipes and measurements
Operate charcoal, gas, or wood grills to cook meats, seafood, and vegetables to specified doneness levels
About you
Minimum 2–3 years of experience as a Demi CDP or CDP in a high-volume restaurant or hotel kitchen
Proven expertise across multiple kitchen stations (Cold, Hot, Pizza, Butchery, Pastry, and Grill)
Strong understanding of food safety regulations, HACCP principles, and kitchen hygiene
Solid knife skills, culinary techniques, and food presentation capabilities
Ability to work under pressure, communicate effectively with the line, and lead a team during rush hours
Referensi: 205989 · Berlaku sampai 7 November 2026