Chef De Partie

OPERO Hotel Southkey; Johor; On-site; MYR 20,000 - 100,000; Full time

Job summary

A prominent hotel in Johor is seeking an experienced Chef de Partie to oversee the kitchen operations. This role involves ensuring the efficiency and profitable functioning of the kitchen, supervising cooks, and maintaining high standards of food hygiene and safety. Ideal candidates will have a passion for culinary excellence and proven experience in a hotel or restaurant environment. Strong organizational skills and attention to detail are essential, as well as the ability to thrive in a busy kitchen atmosphere.

Qualifications

• Proven experience as a Chef de Partie in a hotel or restaurant.
• Ability to work under pressure in a busy kitchen environment.
• Excellent knowledge of food hygiene and safety regulations.
• Good organizational and communication skills.
• Ability to work independently and as part of a team.
• Excellent attention to detail.
• Passion for creating high-quality dishes.

Responsibilities

• Responsible for the proper efficiency and profitable functioning of the assigned kitchen.
• Supervise the work of cooks, remaining fair and impartial at all times.
• Assign specific duties to all employees under supervision.
• Work closely with the Sous Chef determining quality and quantity of food.

Skills

Proven experience as a Chef de Partie

Ability to work under pressure

Excellent knowledge of food hygiene

Good organizational skills

Excellent attention to detail

Job description

Responsibilities

Responsible for the proper efficiency and profitable functioning of the assigned kitchen. Supervise the work of cooks, remaining fair and impartial at all times.

• Proven experience as a Chef de Partie in a hotel or restaurant.
• Ability to work under pressure in a busy kitchen environment.
• Excellent knowledge of food hygiene and safety regulations.
• Good organizational and communication skills.
• Ability to work independently and as part of a team.
• Excellent attention to detail.
• Passion for creating high-quality dishes.
• Assign in detail, specific duties to all employees under supervision and instruct them in their work.
• Work very closely with the Chief Steward whose duty is to keep kitchen areas clean and orderly.
• Insist upon meticulous cleanliness and orderliness.
• Insist on personal cleanliness and proper discipline of all employees under supervision.
• Work very closely with the Sous Chef in determining the quality and quantity of food materials.
• Discuss with the Executive Chef and recommend menu prices and adjustments when warranted.
• Responsible for the quality of all food prepared in the kitchen under supervision.
• Check maintenance of all equipment located in the area under supervision.
• Be constantly on the alert for new products that may improve the quality of food, lower food costs, or both.

Qualifications

• Proven experience as a Chef de Partie in a hotel or restaurant.
• Ability to work under pressure in a busy kitchen environment.
• Excellent knowledge of food hygiene and safety regulations.
• Good organizational and communication skills.
• Ability to work independently and as part of a team.
• Excellent attention to detail.
• Passion for creating high-quality dishes.