Chef de Partie

Key Responsibilities:

1. Food Preparation and Cooking:

- Prepare and cook a variety of dishes according to the set menu, ensuring consistency and quality.

- Execute recipes and special requests, adapting as needed to meet member preferences.

2. Section Management:

- Oversee daily operations within the designated kitchen section.

- Ensure that all food items are prepared and plated according to presentation standards.

3. Quality Control:

- Monitor food quality throughout preparation and service, ensuring adherence to health and safety

regulations.

4. Team Collaboration:

- Work closely with the Executive Chef and other kitchen staff to coordinate kitchen activities.

- Assist in training and mentoring junior chefs and kitchen personnel.

5. Inventory Management:

- Monitor stock levels and assist in ordering supplies when necessary.

- Ensure proper storage and handling of ingredients to minimize waste and maintain freshness.

6. Menu Contribution:

- Participate in menu planning and development, contributing new ideas and dishes.

- Stay informed about current culinary trends and techniques.

Qualifications:

- Previous experience as a Chef de Partie or similar role in a high-end restaurant or private club.

- Culinary degree or equivalent professional experience preferred.

- Strong knowledge of food safety and sanitation regulations.

- Excellent communication and teamwork skills.

- Ability to work in a fast-paced environment and under pressure.

- Creative and passionate about food and culinary arts.

Working Conditions:

- Fast-paced kitchen environment.

- Shift based schedule.

- 6 days work week.

- 8.5 hour work days including 1 hour break.

Job Type: Full-time

Pay: RM3,400.00 - RM4,000.00 per month

Benefits:

• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Schedule:

• Rotational shift

Supplemental Pay:

• Attendance bonus
• Overtime pay

Expected Start Date: 01/20/2025