Chef De Partie - Indonesian Female

Job Location: Abu Dhabi, United Arab Emirates

Work Mode: On-site

Date Posted: 29 September 2026

Job Reference/: 8469078

Join Yosh Hospitality and take your career to the next level in prestigious private hospitality environments. Exceptional opportunities for talented hospitality professionals.

• 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.

• 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…