Chef De Partie

Minor Food Holding Co., Ltd.; Desaru; On-site; MYR 52,000 - 86,000; Full time

Job summary

Anantara Desaru Coast Resort & Villas in Desaru, Malaysia is seeking an experienced culinary professional to join our kitchen team as a Chef de Partie or similar. You will lead the assigned station, ensure quality, and support menu execution.

The role requires Diploma or Certificate in Culinary Arts, 2–4 years of hotel kitchen experience, HACCP knowledge, and strong leadership to mentor junior staff in a fast-paced, guest-centric environment.

Qualifications

• Diploma or Certificate in Culinary Arts, Hospitality, or a related field preferred.
• Minimum 2–4 years of experience in a similar role within a hotel, restaurant, or catering operation.
• Strong knowledge of international food preparation and cooking techniques.
• Familiarity with HACCP and food safety regulations.
• Previous experience supervising junior kitchen staff is an advantage.

Responsibilities

• Prepare, cook, and present menu items according to approved recipes and quality standards.
• Manage and oversee the assigned kitchen section efficiently during service.
• Ensure all food products are prepared and served in a timely manner.
• Monitor food quality, taste, texture, and presentation before service.
• Assist in menu development, recipe standardization, and seasonal promotions.
• Organize daily mise en place and ensure readiness for service.
• Coordinate with other kitchen sections to ensure smooth kitchen operations.
• Minimize food wastage and practice effective portion control.
• Ensure proper storage, labeling, and rotation of food items using FIFO principles.
• Maintain cleanliness and organization of the assigned work area.
• Supervise, train, and guide Commis Chefs and Kitchen Helpers.
• Delegate tasks effectively and monitor team performance.
• Support the onboarding and development of junior kitchen staff.
• Promote teamwork and effective communication within the culinary team.
• Ensure compliance with food safety, HACCP, municipality regulations, and company policies.
• Maintain high standards of personal hygiene and cleanliness.
• Report equipment malfunctions and safety hazards promptly.
• Follow all occupational health and safety procedures.
• Assist in stock control, inventory checks, and ordering requirements.
• Monitor product usage and help maintain food cost targets.
• Ensure proper handling of equipment and kitchen assets.
• Participate in monthly stock counts as required.

Skills

Leadership

Team management

Culinary artistry

Attention to detail

Time management

Education

Diploma in Culinary Arts

Job description

Job Location:

Anantara Desaru Coast Resort & Villas

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning 'without end', our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression - for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world's most captivating locales - from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Key Responsibilities

Food Preparation & Production

Prepare, cook, and present menu items according to approved recipes and quality standards.

Manage and oversee the assigned kitchen section efficiently during service.

Ensure all food products are prepared and served in a timely manner.

Monitor food quality, taste, texture, and presentation before service.

Assist in menu development, recipe standardization, and seasonal promotions.

Operational Excellence

Organize daily mise en place and ensure readiness for service.

Coordinate with other kitchen sections to ensure smooth kitchen operations.

Minimize food wastage and practice effective portion control.

Ensure proper storage, labeling, and rotation of food items using FIFO principles.

Maintain cleanliness and organization of the assigned work area.

Team Supervision

Supervise, train, and guide Commis Chefs and Kitchen Helpers.

Delegate tasks effectively and monitor team performance.

Support the onboarding and development of junior kitchen staff.

Promote teamwork and effective communication within the culinary team.

Health, Safety & Compliance

Ensure compliance with food safety, HACCP, municipality regulations, and company policies.

Maintain high standards of personal hygiene and cleanliness.

Report equipment malfunctions and safety hazards promptly.

Follow all occupational health and safety procedures.

Inventory & Cost Control

Assist in stock control, inventory checks, and ordering requirements.

Monitor product usage and help maintain food cost targets.

Ensure proper handling of equipment and kitchen assets.

Participate in monthly stock counts as required.

Qualifications & Experience

Diploma or Certificate in Culinary Arts, Hospitality, or a related field preferred.

Minimum 2-4 years of experience in a similar role within a hotel, restaurant, or catering operation.

Strong knowledge of international food preparation and cooking techniques.

Familiarity with HACCP and food safety regulations.

Previous experience supervising junior kitchen staff is an advantage.

Skills & Competencies

Excellent culinary and food presentation skills.

Strong leadership and team management abilities.

Ability to work under pressure in a fast-paced environment.

Good organizational and time-management skills.

Attention to detail and commitment to quality.

Effective communication and interpersonal skills.

Ability to multitask and adapt to changing operational demands.