Chef de Partie

RM 1,500 - RM 2,900 / Per Mon

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Job Responsibilities:

Managing a Kitchen Section:

Oversee the daily operations of a specific section of the kitchen, ensuring that all dishes are prepared according to the restaurant’s standards.
Delegate tasks to junior chefs and kitchen staff within the section, ensuring that all work is completed efficiently and to a high standard.
Ensure that all food preparation and cooking processes are carried out in accordance with recipes and kitchen procedures.

Food Preparation and Cooking:

Prepare, cook, and present dishes within your section to the highest standards.
Ensure consistency in taste, portioning, and presentation of all dishes.
Adjust recipes and cooking methods as necessary to maintain quality and efficiency.

Quality Control:

Monitor the quality of ingredients used in your section, ensuring that only the best products are used.
Conduct regular taste tests to ensure that all dishes meet the restaurant’s standards.
Identify and address any issues related to food quality, presentation, or portioning.

Inventory and Stock Management:

Manage inventory levels for your section, ensuring that ingredients and supplies are stocked adequately.
Conduct regular stock checks and report any shortages or excesses to the Sous Chef or Head Chef.
Ensure proper storage of ingredients to maintain freshness and minimize waste.

Hygiene and Safety:

Maintain a clean and organized work station, adhering to all food safety and sanitation guidelines.
Ensure that all kitchen equipment and tools in your section are cleaned and maintained regularly.
Follow all health and safety regulations, including proper food handling, storage, and cooking practices.

Training and Supervising Junior Staff:

Train and mentor junior chefs, including Demi Chefs and Commis Chefs, within your section.
Provide guidance on cooking techniques, kitchen procedures, and food safety standards.
Monitor the performance of junior staff and provide feedback to help them improve.

Collaboration with Kitchen Staff:

Work closely with other chefs and kitchen staff to ensure smooth coordination and timely service.
Communicate effectively with the Sous Chef and Head Chef about any issues, special requests, or changes in orders.
Participate in kitchen meetings and contribute ideas for menu development and improvements.

Menu Planning and Development:

Contribute to the creation and development of new dishes and menu items.
Assist in testing and refining recipes for consistency and quality.
Stay updated on food trends and incorporate new ideas into the menu where appropriate.

Cost Control:

Monitor and manage food costs within your section, ensuring that waste is minimized and portions are controlled.
Work with the Sous Chef to optimize the use of ingredients and reduce overall food costs.

Maintaining Professional Standards:

Uphold the restaurant’s standards of professionalism, both in the kitchen and when interacting with other staff.
Ensure that all kitchen operations are conducted in a disciplined and efficient manner.
Lead by example, setting a high standard for work ethic, punctuality, and teamwork.

Qualifications and Skills:

Experience:
Proven experience as a Chef de Partie or similar role in a professional kitchen.
Culinary Skills:
Strong culinary skills, with expertise in the specific section you will manage.
Leadership:
Ability to supervise and train junior kitchen staff.
Time Management:
Excellent organizational skills, with the ability to work efficiently under pressure.
Knowledge:
Thorough understanding of food safety, hygiene, and sanitation standards.
Adaptability:
Flexibility to work in different sections as needed and to adapt to changing kitchen demands.