Chef De Partie

Hotel Raia Inn Penang; Bayan Lepas; On-site; MYR 42,000 - 65,000; Full time

Job summary

Hotel Raia Inn Penang in Bayan Lepas, Penang, is seeking a Chef to lead food preparation, oversee kitchen operations, and supervise junior staff. The role focuses on maintaining high quality, halal-compliant dishes and efficient production flow.

Ideal candidates will have 2–3 years in a hotel or professional kitchen, and hold or be working toward a Culinary Arts certificate/diploma. Strong leadership and teamwork skills are essential for success in this fast-paced environment.

Qualifications

• Minimum 2–3 years of experience in a hotel or professional kitchen.
• Certificate/Diploma in Culinary Arts or related field is an advantage.
• Good knowledge of food preparation, cooking techniques, food safety and HALAL requirements.

Responsibilities

• Prepare and cook food according to hotel recipes, standards and guest requirements.
• Ensure food is prepared and presented consistently with high quality standards.
• Assist in supervising and guiding Demi Chefs, Commis Chefs and kitchen staff.
• Manage daily kitchen operations and ensure smooth food production flow.
• Monitor food quality, portion control and food costs.
• Assist with food requisition, stock control and proper storage of ingredients.
• Ensure the kitchen, equipment and work areas are clean, hygienic and well maintained.
• Ensure all food preparation complies with food safety, hygiene and HALAL requirements.
• Assist in banquet and event food preparation and production.
• Coordinate with the Sous Chef, Executive Sous Chef and Food & Beverage team.

Skills

Communication

Leadership

Teamwork

Staff supervision

Education

Certificate/Diploma in Culinary Arts

Job description

This is a Chef position in a hotel kitchen environment, responsible for food preparation, kitchen operations, and supervision of junior kitchen staff.

Key responsibilities

Prepare and cook food according to hotel recipes, standards and guest requirements

Ensure food is prepared and presented consistently with high quality standards

Assist in supervising and guiding Demi Chefs, Commis Chefs and kitchen staff

Manage daily kitchen operations and ensure smooth food production flow

Monitor food quality, portion control and food costs

Assist with food requisition, stock control and proper storage of ingredients

Ensure the kitchen, equipment and work areas are clean, hygienic and well maintained

Ensure all food preparation complies with food safety, hygiene and HALAL requirements

Assist in banquet and event food preparation and production

Coordinate with the Sous Chef, Executive Sous Chef and Food & Beverage team

About you

Minimum 2–3 years of experience in a hotel or professional kitchen

Certificate/Diploma in Culinary Arts or related field is an advantage

Good knowledge of food preparation, cooking techniques, food safety and HALAL requirements

Able to supervise and guide junior kitchen staff effectively

Good communication, leadership and teamwork skills

Able to work under pressure in a fast-paced kitchen environment

Willing to work shifts, weekends and public holidays

Good attitude, discipline and willingness to learn