Chef De Partie

• Supervises, controls and develops junior brigade members.
• Sees to it that the Hotel’s House Rules and Regulation are adhered to at all times.
• Assures proper safety, hygiene and sanitation practices are followed including correct storage of all commodities.
• Ensures that present at area of work on time and in proper neat & clean uniform and that their grooming standards are in accordance with hotel policy.
• Assists the f in training, developing and maintaining competent employees.
• Specific duties and responsibilities delegated by the Sous Chef.
• Checks all function sheets relevant to his area to determine kind and quality of food items to prepare.
• Assists the Sous Chef in supervising the staff engaged in the preparation and cooking of food for the designated area.
• Ensures that the hotels cost control policies and procedures are adhered to.
• Ensures that there is an adequate supply of food preparation whilst controlling wastage within the hotels guidelines.
• Dispenses food only in accordance with a valid guest check or Event Order.
• Requisitions food with necessary approvals according to policy.
• Maintains kitchen equipment in good working condition and appearance and handles the equipment as economically as possible.
• Communicates effectively with customers, co-workers and supervisors.
• Demonstrates teamwork by co-operating and assisting co-workers as needed.
• Handles difficult situations effectively.
• Performs other duties as required.
• Checks all cooler and storage areas for cleanliness, quantity, and quality of food products.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintains a favorable working relationship with all other employees to foster and promote co-operative and harmonious working climate.

Job Types: Full-time, Permanent

Pay: RM2,000.00 - RM3,000.00 per month

Benefits:

• Free parking
• Meal provided
• Opportunities for promotion
• Professional development

Schedule:

• Afternoon shift
• Early shift
• Night shift

Supplemental Pay:

• Overtime pay

Education:

• Malaysian Special Skills Certificate (Required)

Experience:

• Culinary: 2 years (Required)

Work Location: In person

Expected Start Date: 03/03/2025