Chef De Partie (Bukit Kiara)

Full Time, onsite
Berjaya Times Square Hotel
Kuala Lumpur, Malaysia

RM 2,300 - RM 2,300 / month

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JOB RESPONSIBILITIES

Manage, organize and ensure the smooth running of your section of the kitchen.
To maintain a good working relationship with all colleagues and other departments.
To report daily to the Chef de Cuisine / Sous Chef and cooperate with other members of the Kitchen Team.
To prepare daily task, according to work lists or verbal instructions given by the Chef de Cuisine / Sous Chef.
Follow verbal instructions given by the Chef de Cuisine / Sous Chef at all times.
Ensures that all acquired items are ready to go, well before service.
Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
To maintain an organized, clean and hygienic work area.
To ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage.
Leaves the work area clean and organized; then hands over to incoming shift workers.
Reports any equipment malfunctioning and problems to the Sous Chef.
Makes every attempt to prevent any damage, breakage, theft or loss of Hotel property.
Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
Makes suggestions to the Executive Chef and Chef de Cuisine concerning improvement’s which lead to a higher guest satisfaction and overall departmental profit.
Reports to the Chef de Cuisine for correct disciplinary action to be taken against staff, to professionally maintain a high level of staff moral and discipline.
Informs and consults the Chef de Cuisine of any problems, discrepancies and happenings with the kitchen operation.
To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.
All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine.
To report for duty punctually, wearing the correct uniform, name tag and neat grooming.
Be fully conversant with health & safety, fire & emergency procedures.
Maintain a high standard of personal hygiene, dress, uniform and body language.
Be polite and professional in any situation where the image of the Hotel is represented.
To use and store kitchen equipment according to departmental procedure and/or manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
To attend all scheduled training, even if this falls outside of regular working hours.
To attend briefings and meetings as requested.
To attend any team building and extra-curricular sporting activities as requested.

JOB REQUIREMENTS

Minimum of five years experiences in a similar position and operation.
Basic school education secondary level.
Solid knowledge of basic principles of cookery.
Proficient in spoken and written English.
Flexibility, willingness and motivation for further career development.
Must possess the leadership skills necessary to organised, delegate and motivate a large team.
Basic knowledge in the operations of standard kitchen equipment and appliances.
Must possess the ability to train subordinates and colleagues.
Must show the positive characteristics and attributes necessary for guest interaction.
Must possess the ability and willingness to work alongside colleagues from different cultural backgrounds.
Willing to work on shift and public holidays.