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Chef De Partie

RM 2,500 - RM 3,500 / month

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Job Responsibilities:*

  • Take ownership of a designated section (e.g., grill, garnish, sauce, larder).
  • Ensure all dishes are prepared and presented according to the steakhouse’s standards.
  • Cook and plate dishes with precision, particularly prime cuts of beef and specialty steaks.
  • Work closely with the Sous Chef and Head Chef to develop new menu items.
  • Maintain stock control and assist with ordering and inventory management.
  • Ensure compliance with food safety, sanitation, and hygiene regulations.
  • Train and mentor junior kitchen staff and apprentices.
  • Collaborate effectively with the front-of-house team for smooth service.
  • Uphold consistency, quality, and timing during service hours.

Requirements:*

  • Proven experience as a Chef de Partie or Demi Chef in a fine dining or upscale steakhouse environment.
  • Expertise in handling and cooking premium meats and using high-heat cooking methods (e.g., charbroil, grill, sous vide finishing).
  • Culinary qualification or equivalent professional training.
  • Strong understanding of HACCP and food safety protocols.
  • High attention to detail, creativity, and passion for quality food.
  • Ability to work efficiently under pressure and as part of a team.
  • Flexible with schedule, including evenings, weekends, and holidays.

Job Types: Full-time, Permanent

Pay: RM2,500.00 - RM3,500.00 per month

Benefits:

  • Additional leave
  • Free parking
  • Maternity leave
  • Meal allowance
  • Opportunities for promotion
  • Professional development

Schedule:

  • Afternoon shift
  • Evening shift
  • Rotational shift
  • Weekend jobs

Supplemental Pay:

  • Performance bonus
  • Tips

Work Location: In person