Chef de Partie

Country Garden Pacificview; Johor Bahru; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hospitality provider in Johor Bahru is seeking a skilled chef to take charge of kitchen operations. The successful candidate will oversee food preparation, maintain quality standards, and mentor junior staff. Ideal applicants will have a culinary diploma, 4-6 years of professional kitchen experience, with strong leadership and communication skills. This role demands a commitment to excellence and teamwork amidst a fast-paced environment.

Qualifications

• Minimum 4-6 years of experience in a professional kitchen, preferably in a hotel or high-volume restaurant.
• At least 2 years in a similar role.
• Able to communicate in English and Malay; Mandarin is an advantage.

Responsibilities

• Prepare, cook, and present dishes in the assigned section.
• Supervise and delegate tasks to kitchen staff.
• Maintain quality, consistency, and portion control for menu items.
• Assist in developing new dishes and seasonal menus.

Skills

Culinary knowledge

Leadership

Time management

Communication

Attention to detail

Creativity

Education

Certificate or Diploma in Culinary Arts

Job description

Responsibilities

• Take full responsibility for the preparation, cooking, and presentation of dishes in the assigned section.
• Ensure mise en place is completed efficiently and accurately for daily service.
• Supervise and delegate tasks to Demi Chef, Commis I/II/III, and kitchen helpers.
• Maintain quality, consistency, and portion control for all menu items.
• Prepare dishes according to hotel standards, plating guides, and guest expectations.
• Monitor food during service and make adjustments to ensure timely delivery and presentation.
• Assist in large-scale events or banquet production when required.
• Mentor and train junior staff in food preparation, hygiene practices, and SOPs.
• Monitor stock levels and minimize food wastage by practicing proper storage and rotation (FIFO).
• Submit daily requisitions to maintain sufficient ingredients and supplies.
• Assist in monthly stocktakes and inventory audits for the section.
• Enforce strict hygiene and food safety standards (HACCP).
• Ensure cleanliness of equipment, tools, and work areas before, during, and after shifts.
• Comply with fire safety and kitchen safety protocols at all times.
• Assist Sous Chef or Executive Chef in developing new dishes, plating presentations, and seasonal menus.
• Provide feedback on recipes, ingredients, and kitchen workflow.

Qualifications

• Minimum Certificate or Diploma in Culinary Arts, or relevant field.
• Minimum 4-6 years of experience in a professional kitchen, preferably in a hotel or high-volume restaurant, with at least 2 years in a similar role.
• Strong culinary knowledge in specific kitchen sections.
• Excellent leadership, time management, and communication skills.
• High attention to detail, creativity, and presentation.
• Able to work under pressure in a fast-paced environment.
• Willing to work rotating shifts, including weekends, and public holidays.
• Able to communicate in English and Malay; Mandarin is an advantage.