Chef De Partie (Central Hot Kitchen)

A Chef De Partie is responsible for food preparation and cooking, managing their section/station, supervising junior chefs, ensuring quality and consistency, maintaining food safety and hygiene standards, and assisting in menu planning.

Responsibilities:

• Assisting Sous Chef managing the kitchen team to ensure smooth operations of the kitchen.
• To work with kitchen team to control and monitor food costing in order to achieve targeted performance.
• To ensure and maintain the standard of food presentation, quality and food safety requirements.
• To ensure overall cleanliness of the kitchen area, all crockery and equipment.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with co-workers and customers.

Qualification & Requirements:

• Diploma/Advanced Diploma & Above.
• ​At least 2 years experience as Chef de Partie.
• Must have experience in Western Dining and Local Cuisine.
• Willing to work rotating shifts, weekend and public holidays.
• Excellent record of kitchen and staff management.
• Ability to work without close supervision.
• Able to properly manage a team and execute strategic plans.
• Accuracy and speed in handling emergency situations and providing solutions.
• Working knowledge of various computer software programs (MS Office, Restaurant Management Software, POS)

Job Types: Full-time, Permanent

Pay: RM1,800.00 - RM3,200.00 per month

Benefits:

• Professional development

Schedule:

• Afternoon shift
• Day shift
• Evening shift
• Rotational shift

Supplemental Pay:

• Attendance bonus
• Overtime pay
• Performance bonus

Application Deadline: 01/03/2025
Expected Start Date: 01/15/2025