Chef De Partie

Position: Chef de Partie (CDP)
Reports to: Sous Chef / Head Chef

Role Summary:
The Chef de Partie is responsible for overseeing a specific section of the kitchen, ensuring food preparation and presentation meet the highest standards. They manage their team within the assigned section and maintain a clean, organized, and efficient work environment.

Key Responsibilities:

• Food Preparation:
• Prepare and cook dishes in the assigned section according to recipes and quality standards.
• Ensure portions and plating meet presentation guidelines.
• Team Leadership:
• Supervise and guide junior staff, ensuring tasks are completed efficiently.
• Train team members to uphold kitchen standards and techniques.
• Inventory Management:
• Monitor stock levels in the section and communicate requirements to the Sous Chef.
• Minimize waste and ensure proper storage of ingredients.
• Hygiene and Safety:
• Maintain cleanliness and organization within the section at all times.
• Adhere to food safety and hygiene regulations.
• Collaboration:
• Work closely with other kitchen sections to ensure smooth operations.
• Communicate any issues or delays to the Sous Chef or Head Chef.

Requirements:

• Proven experience as a Chef de Partie or similar role.
• Strong knowledge of cooking techniques and ingredients.
• Excellent organizational and time-management skills.
• Ability to work under pressure in a fast-paced environment.
• Team player with leadership qualities.

Work Environment:
The Chef de Partie will work in a high-paced kitchen environment and should be able to stand for extended periods, lift moderate weights, and work flexible hours, including weekends and holidays.

Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM3,500.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Schedule:

• Afternoon shift
• Day shift
• Evening shift
• Night shift

Supplemental Pay:

• Overtime pay
• Yearly bonus