Chef de Partie

Position Overview: The Chef de Partie (CDP) is a key position within the kitchen brigade, responsible for managing a specific section or station in the kitchen. They ensure the smooth running of their designated area, supervise junior staff, and are instrumental in food preparation, cooking, and presentation, ensuring high-quality standards are met at all times. Key Responsibilities: - Oversee and manage a specific section of the kitchen (e.g., pastry, grill, sauce, fish, or vegetables). - Supervise and train junior kitchen staff, including Commis chefs. - Prepare, cook, and present dishes in line with the restaurant's menu and high-quality standards. - Maintain stock levels in your section, ensuring food is stored, rotated, and used according to food safety standards. - Ensure your section is clean, organized, and complies with health and safety regulations. - Work closely with the Sous Chef and Head Chef to plan and execute the daily menu. - Ensure consistent food quality, presentation, and portion control. - Assist with inventory management and ordering supplies for your section. - Contribute to menu development and suggest improvements based on customer feedback and ingredient availability. Job Types: Full-time, Permanent Pay: From RM2,500.00 per month Benefits: - Meal provided - Opportunities for promotion - Professional development Schedule: - Afternoon shift - Day shift - Evening shift - Rotational shift Supplemental Pay: - Overtime pay - Performance bonus - Yearly bonus