CDP - (Asian & Western)

As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

Responsible for cafe food production, including breakfast, lunch and staff meal.

• Prepare menus as required on time and strictly following the recipe, standards, and the standard of plating.
• Maintain compliance with FSAA requirements in all aspects of cafe operations.
• Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas.
• Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication.
• Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue.
• Respond to each request to the satisfaction of the guest.
• Active learning and appropriate change where required.
• Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions.
• Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return.
• Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary.
• Ensure that recipes and costs exist and are updated.
• Monitor the quality and quantity of food to ensure the maximum economy of raw materials.
• Check the quality of food prepared by staff according to the required standards and make necessary adjustments.
• Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment.
• Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully.
• Understand, practice and promote the team's working methods at all times to achieve the mission and objectives and the overall standards of the department.
• Ensure that all staff are fully aware of the hotel's fire and life safety / emergency procedures
• Strong knowledges about western cuisine & middle east.

What are we looking for?

A Chef de Partie, To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

• High school or equivalent, preferably from a professional culinary school.
• Converse in English and local language
• 1 to 3 years kitchen operations experience in a 4 or 5-star hotel restaurant or cafe
• Creative with strong research capability and development spirit and able to execute effectively.
• Extensive knowledge of kitchen equipment and able to train staff.
• Basic knowledge of computer operation or inventory ordering system
• Knowledge of food safety systems.
• Ability to complete tasks on time in order of priority.
• Work well under pressure, able to stay calm and solve problems.
• Able to work well independently as well as in a team.

Benefits

• Protected and covered for EPF, SOCSO and EIS
• Enrollment into HNF CATERING SDN BHD Medical Coverage Program
• Free meal
• Working - Monday to Friday

For the right individual, he/she will find this career very rewarding and challenging.
Kindly please email resume to [email protected] or text 0125027811.
Thank you for your consideration and we look forward to meeting you soon.

Job Type: Full-time

Pay: RM3,000.00 - RM3,500.00 per month

Benefits:

• Health insurance
• Opportunities for promotion
• Professional development

Schedule:

• Early shift
• Monday to Friday

Supplemental Pay:

• Overtime pay