Cafe Chef de Partie

103 Coffee; Puchong; On-site; MYR 36,000 - 60,000; Full time

Job summary

103 Coffee in Malaysia is seeking an experienced Chef de Partie for Western and/or Japanese cuisine.

You will supervise a kitchen section, maintain high standards of food quality and safety, train junior staff, and work across rotating shifts.

Strong leadership, communication in English and Bahasa Malaysia, and the ability to work under pressure are essential.

Qualifications

• Min 3 years in Western or Japanese kitchen, with at least 1 year in a supervisory role.
• Professional culinary qualification or relevant certification is an added advantage.
• Strong knowledge of Western and/or Japanese cuisine, including techniques, plating, and quality.
• Ability to independently manage a kitchen section and daily operations.
• Good understanding of food safety, HACCP, inventory, FIFO, and wastage reduction.
• Strong leadership to supervise, train, and mentor junior staff.
• Able to stand long hours in a hot kitchen and work on rotating shifts.

Responsibilities

• Manage assigned kitchen section and ensure smooth daily operations.
• Maintain high standards of food quality and portion control.
• Train and mentor junior kitchen staff.
• Ensure food safety and hygiene compliance (HACCP).
• Coordinate with other outlets or kitchen operations when required.

Skills

Western/Japanese cuisine

Kitchen supervision

Food safety/HACCP

Leadership

Communication (English/Bahasa)

Cost awareness

Education

Culinary qualification

Job description

Hiring Locations:

Sri Petaling, IOI Rio Puchong, Chow Kit, Desa ParkCity Kepong, APW Bangsar.

Experience & Qualifications

Minimum 3 years of relevant working experience in a Western or Japanese kitchen, with at least 1 year in a supervisory or Chef de Partie role.

Professional culinary qualification or relevant certification is an added advantage.

Strong knowledge of Western and/or Japanese cuisine, including cooking techniques, food preparation, portion control, plating, and maintaining consistent food quality.

Ability to independently manage an assigned kitchen section and ensure smooth daily kitchen operations.

Good understanding of food safety, hygiene, sanitation, HACCP, inventory management, stock control, FIFO, and wastage reduction.

Basic knowledge of food costing and cost control is an added advantage.

Strong leadership skills with the ability to supervise, train, mentor, and develop junior kitchen staff.

Responsible, detail-oriented, and able to solve operational issues while working effectively under pressure in a fast-paced environment.

Good communication, teamwork, time management, and organizational skills with a willingness to learn and grow.

Willing to work on rotating shifts, including weekends and public holidays, and support other outlets or kitchen operations when required.

Able to stand for extended periods and work in a hot kitchen environment.

Able to communicate well in English and Bahasa Malaysia.

Ability to speak Mandarin will be an added advantage.