Chef De Partie

Job Summary:

Chef De Partie

The Chef De Partie is responsible for preparing and cooking dishes in their designated section of the kitchen. Preferably, should have 3 years+ of experience as a Chef De Partie and proficiency in both local and Western cuisines, given the fusion nature of the restaurant. This role ensures the delivery of high-quality dishes, maintain kitchen standards, and contribute to a positive kitchen environment.

Key Responsibilities:

Food Preparation and Cooking:

• Prepare and cook dishes according to recipes and standards set by the Sous Chef.
• Ensure all food is prepared to the highest standards and in a timely manner.
• Assist in the development and testing of new recipes.

Station Management:

• Manage a specific section of the kitchen, such as grill, sauté, or pastry.
• Ensure all ingredients are available and prepped for service.
• Maintain cleanliness and organization of the station.

Collaboration and Communication:

• Work collaboratively with other kitchen staff to ensure smooth kitchen operations.
• Communicate effectively with the Sous Chef regarding any issues or needs.
• Assist other sections of the kitchen as needed.

Quality Control:

• Monitor food quality and presentation.
• Ensure consistency in taste, portioning, and presentation of all dishes from your station.
• Conduct regular taste tests to ensure high standards.

Health and Safety:

• Ensure compliance with all health and safety regulations.
• Maintain a safe and hygienic kitchen environment.
• Address any safety or hygiene concerns promptly.

Job Type: Full-time

Pay: From RM2,000.00 per month

Benefits:

• Opportunities for promotion

Schedule:

• Rotational shift

Supplemental Pay:

• Commission pay