Chef De Partie

Haven Highland; Brinchang; On-site; MYR 20,000 - 100,000; Full time

Job summary

A renowned hotel in Brinchang, Malaysia is seeking a skilled kitchen section leader to oversee food preparation and manage junior staff. You will ensure quality, cleanliness, and adherence to safety regulations while coordinating smooth kitchen operations. The ideal candidate has 2–3 years of experience in a professional kitchen and can communicate well in English and/or Malay. Benefits include accommodation, meals, and medical claims.

Benefits

Accommodation provided

Meal Provided

Medical Claims

EPF

SOCSO

Qualifications

• At least 2–3 years of experience in a professional kitchen, preferably in a similar role or as a senior Commis Chef.
• Able to converse well in English and/or Malay Language.

Responsibilities

• Execute assigned sections of the menu with precision.
• Oversee and guide junior kitchen staff, ensuring tasks are completed efficiently.
• Monitor stock levels in your section and communicate shortages to management.

Skills

Food preparation

Kitchen management

Quality control

Inventory management

English communication

Job description

Overview

Execute assigned sections of the menu with precision, ensuring consistent quality and presentation. Prepare ingredients, cook dishes, and plate meals according to recipes and Head Chef’s instructions. Oversee and guide junior kitchen staff in your section, ensuring tasks are completed efficiently. Train and mentor commis chefs and other team members as needed.

Responsibilities

• Section Management:
• • Take responsibility for a specific kitchen section (e.g., grill, pastry, or sauce).
  • Ensure the cleanliness, organization, and readiness of your station before and during service.
• Inventory and Stock Management:
• • Monitor stock levels in your section, minimizing wastage while maintaining supply.
  • Communicate shortages or requirements to the Head Chef or kitchen management team.
• Quality Control:
• • Maintain consistency in flavor, presentation, and portion size in all dishes produced in your section.
  • Ensure all food meets the restaurant’s quality and hygiene standards.
• Health and Safety Compliance:
• • Follow and enforce food safety regulations and hygiene practices.
  • Ensure all equipment in your section is clean and in proper working condition.
• Collaboration with the Kitchen Team:
• • Coordinate with other sections to ensure smooth kitchen operations during service.
  • Assist the Head Chef in menu changes, special dishes, or events as needed.
• Adaptability:
• • Step into other sections or assist where required to meet business demands.
  • Act as a leader in the absence of the Head Chef or Sous Chef.

Job Scopes

• Food Preparation and Cooking:
• • Execute assigned sections of the menu with precision, ensuring consistent quality and presentation.
  • Prepare ingredients, cook dishes, and plate meals according to recipes and Head Chef’s instructions.
• Supervising Kitchen Staff:
• • Oversee and guide junior kitchen staff in your section, ensuring tasks are completed efficiently.
  • Train and mentor commis chefs and other team members as needed.
• Section Management:
• • Take responsibility for a specific kitchen section (e.g., grill, pastry, or sauce).
  • Ensure the cleanliness, organization, and readiness of your station before and during service.
• Inventory and Stock Management:
• • Monitor stock levels in your section, minimizing wastage while maintaining supply.
  • Communicate shortages or requirements to the Head Chef or kitchen management team.
• Quality Control:
• • Maintain consistency in flavor, presentation, and portion size in all dishes produced in your section.
  • Ensure all food meets the restaurant’s quality and hygiene standards.
• Health and Safety Compliance:
• • Follow and enforce food safety regulations and hygiene practices.
  • Ensure all equipment in your section is clean and in proper working condition.

Requirements

• At least 2–3 years of experience in a professional kitchen, preferably in a similar role or as a senior Commis Chef
• Able to converse well in English and/or Malay Language

Benefits

• Accommodation provided
• Meal Provided
• Medical Claims
• EPF
• SOCSO

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