CHEF DE PARTIE

MIKER DAMANSARA; Ipoh; On-site; MYR 42,000 - 67,000; Full time

Job summary

MIKER DAMANSARA in Ipoh is seeking an experienced Demi Chef to manage a kitchen section, ensuring quality, portion control, and timely production. You will train junior staff, uphold hygiene standards, and coordinate with the Sous and Head Chefs to meet targets.

The role requires 3–5 years of culinary experience, including 1–2 years in a demi/senior capacity, with strong leadership and food-safety knowledge. Shifts, weekends, and public holidays are expected.

Qualifications

• Certificate or Diploma in Culinary Arts or a related field is preferred.
• Minimum 3–5 years of culinary experience, including at least 1–2 years as a Demi Chef or equivalent.
• Experience in hotels, central kitchens, restaurants, catering, or large-scale food production.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Proven leadership and team supervision skills.
• Ability to work efficiently in a fast-paced environment and meet production deadlines.
• Willing to work shifts, weekends, and public holidays as required.
• Knowledge of HACCP, GMP, and food hygiene regulations.
• Strong leadership, communication, and organizational skills.
• Excellent time management and problem-solving abilities.
• Ability to train and develop junior kitchen staff.
• Cost-conscious mindset with experience in inventory and waste control.

Responsibilities

• Manage and oversee the daily operations of an assigned kitchen section (e.g., Hot Kitchen, Cold Kitchen, Pastry, Production).
• Prepare and cook food according to standardized recipes, quality standards, and production schedules.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Supervise, train, and mentor Demi Chefs, Commis Chefs, and Kitchen Assistants.
• Maintain high standards of hygiene, cleanliness, and food safety in compliance with HACCP and company policies.
• Monitor stock levels, conduct inventory checks, and request supplies as needed.
• Ensure proper storage and stock rotation using the FIFO method.
• Minimize food waste and contribute to effective cost control.
• Monitor kitchen equipment and report any maintenance or repair requirements.
• Work closely with the Sous Chef and Head Chef to ensure efficient kitchen operations and timely completion of production targets.
• Assist in menu planning, recipe development, and continuous improvement initiatives when required.

Skills

Leadership

Team supervision

Food safety

Time management

Problem-solving

Organizational skills

Training & mentoring

Cost control

Inventory management

Shift work

Education

Certificate or Diploma in Culinary Arts or related field

Job description

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• Manage and oversee the daily operations of an assigned kitchen section (e.g., Hot Kitchen, Cold Kitchen, Pastry, Production).
• Prepare and cook food according to standardized recipes, quality standards, and production schedules.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Supervise, train, and mentor Demi Chefs, Commis Chefs, and Kitchen Assistants.
• Maintain high standards of hygiene, cleanliness, and food safety in compliance with HACCP and company policies.
• Monitor stock levels, conduct inventory checks, and request supplies as needed.
• Ensure proper storage and stock rotation using the FIFO (First In, First Out) method.
• Minimize food waste and contribute to effective cost control.
• Monitor kitchen equipment and report any maintenance or repair requirements.
• Work closely with the Sous Chef and Head Chef to ensure efficient kitchen operations and timely completion of production targets.
• Assist in menu planning, recipe development, and continuous improvement initiatives when required.

Requirements

• Certificate or Diploma in Culinary Arts or a related field is preferred.
• Minimum 3–5 years of culinary experience, including at least 1–2 years as a Demi Chef or equivalent.
• Experience in hotels, central kitchens, restaurants, catering, or large-scale food production.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Proven leadership and team supervision skills.
• Ability to work efficiently in a fast-paced environment and meet production deadlines.
• Willing to work shifts, weekends, and public holidays as required.

Preferred Skills

• Knowledge of HACCP, GMP, and food hygiene regulations.
• Strong leadership, communication, and organizational skills.
• Excellent time management and problem-solving abilities.
• Ability to train and develop junior kitchen staff.
• Cost-conscious mindset with experience in inventory and waste control.