Chef De Partie

Job Summary:

A skilled and creative Chef De Partie specializing in a Japanese fusion kitchen that incorporates French and Italian cuisine concepts, and passion for culinary innovation, exceptional skills in food preparation, and the ability to manage their station effectively.

Job Description:

Your responsibilities as the Chef De Partie (K) will include but not limited to:

• Food Preparation
• Prepare and cook high-quality dishes according to established recipes and standards, ensuring consistency and presentation align with the restaurant's vision.
• Utilise traditional and modern techniques to create innovative Japanese fusion with international influence.
• Utilise local and international ingredients effectively, ensuring optimal flavour and presentation.
• Station Management
• Manage and oversee your designated station, ensuring all mise en place, ingredients are fresh, organised and ready for service.
• Maintain a clean, organized, and efficient work area, adhering to health and safety regulations.
• Incorporate knowledge of herbs, local plants, and spices to enhance the dishes prepared at your station.
• Menu Development
• Collaborate with the Head Chef and Sous Chef in developing new menu items and seasonal specials.
• Provide input and suggestions for incorporating new ingredients and techniques into the menu.
• Quality Control
• Ensure all dishes meet the highest standards of quality, taste, and presentation by selecting and using premium ingredients.
• Conduct regular tastings and inspections to maintain consistency and address any issues promptly.
• Conduct regular quality checks on the ingredients to maintain consistency.
• Team Supervision & Training
• Supervise, and mentor junior kitchen staff, providing guidance and training to enhance their skills.
• Foster a positive and collaborative working environment, promoting teamwork and professional growth.
• Share expertise on integrating local and international ingredients into the menu to enhance culinary skills within the team.
• Food Safety & Hygiene
• Adhere to all food safety and hygiene regulations, ensuring the kitchen operates in compliance with local health department standards.
• Implement and maintain strict cleanliness and sanitation practices.
• Implement proper storage practise for the ingredients to maintain their freshness and effectiveness.
• Inventory, Stock and Ordering Management
• Monitor inventory levels and assist in ordering supplies to ensure adequate stock for daily operations.
• Conduct regular inventory checks and manage waste to minimize costs.
• Source and establish relationships with suppliers to obtain the best quality ingredients and products.
• Adaptability
• Demonstrate flexibility and adaptability in a fast-paced environment, effectively handling unexpected challenges and changes.
• Stay updated on culinary trends and continuously seek opportunities for personal and professional development.
• Communications
• Communicate effectively with the kitchen team and front-of-house staff to ensure smooth operations and exceptional customer service.
• Participate in team meetings and provide feedback to enhance kitchen performance and customer satisfaction.
• Communicate with the Head Chef and the Management team with suppliers to upkeep the stock and the sources.
• Others:
• Understand and agree that the company management reserve the right to add or remove clauses to these job descriptions.
• Carry out all duties/ tasks as instructed by the leadership team from Ilham Dining Concepts that are within the parameters of Company’s values and Purpose.

Qualifications:

• Proven experience as Chef De Partie or similar role in a high-quality restaurant.
• At least 3 years at F&B service management role
• Expert in Japanese, Frech, and Italian cuisine, with a strong understanding of fusion cooking.
• Culinary degree or relevant certification preferred.
• Good leadership, organisational, multitasking skills and customer service skills
• Excellent communication and leadership abilities.
• Able to communicate effectively in English verbally and in writing. Additional language is a plus
• Well-verse in Food Safety and Food Handling Skills
• Ability to adapt to dynamic kitchen environments and ingredient variations.

Job Type: Full-time

Pay: RM4,000.00 - RM5,000.00 per month

Benefits:

• Health insurance
• Meal provided
• Opportunities for promotion
• Professional development

Supplemental Pay:

• Overtime pay
• Performance bonus
• Yearly bonus

Work Location: In person