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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 RM3,000.00 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