Chef De Partie

RM 4,000 - RM 6,000 / Per Mon

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Key Responsibilities:

Food Preparation: Prepare and cook high-quality fusion dishes using Japanese, French, and Italian techniques, incorporating local and international ingredients.
Station Management: Oversee your station, ensuring readiness and cleanliness during service, with a focus on utilizing fresh and diverse ingredients.
Menu Development: Collaborate on creating innovative menu items, incorporating a deep knowledge of herbs, local plants, and spices to enhance flavor profiles.
Quality Control: Ensure dishes meet high standards for taste and presentation, using your expertise to select and utilize the best ingredients.
Team Supervision & Training: Guide and train junior staff on ingredient sourcing, preparation techniques, and flavor combinations.
Food Safety & Hygiene: Maintain strict adherence to food safety regulations and hygiene practices, ensuring ingredient quality and kitchen cleanliness.
Inventory, Stock, and Ordering Management: Monitor inventory levels, manage ordering processes, and source both local and international ingredients efficiently.
Adaptability: Adapt to changes and challenges in ingredient availability and menu requirements, leveraging your knowledge of herbs and spices.
Communications: Facilitate effective communication within the kitchen and with suppliers to ensure ingredient quality and availability.