Chef De Partie

Agensi Pekerjaan Jobs Kreate Sdn. Bhd.; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A recruitment agency in Malaysia is hiring a Full-time Chef De Partie for an International Cruise Liner. You will oversee food production, maintain quality standards, and ensure compliance with health regulations. Ideal candidates should have over 2 years of experience in a 5-star environment, possess advanced culinary skills, and communicate fluently in English.

Benefits

Flexible hours available

Competitive salary

International working environment

Qualifications

• Minimum 2 years experience as a CDP in 5-star hospitality.
• Physically fit with no medical issues.
• No visible tattoos.

Responsibilities

• Maintain food production in the Galley section.
• Ensure quality and presentation of food during service.
• Control inventory and ensure food safety compliance.

Skills

Advanced culinary skills

Excellent English communication skills

Team collaboration

Job description

Overview

Agensi Pekerjaan Jobs Kreate Sdn. Bhd. is hiring a Full time Chef De Partie role in Bukit Bintang, Wilayah Persekutuan Kuala Lumpur. Apply now to be part of our team.

Job summary:

• Flexible hours available
• Expected salary: RM8,500 - RM12,200 per month

CHEF DE PARTIE - International Cruise Liner

Responsibilities

• Control and maintain a main Galley section and its entire food production; follow set recipes & dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.

• Bring forward any suggestions and ideas for improvement to the Galley Team as a whole, this includes identifying training needs and operational issues, should they arise.

• Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores.

• Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.

• Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.

• Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line.

• Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.

• Ensure economical work practices and control food production to minimize and/or avoid wastage.

• Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.

• Be familiar with the Human Resources Manual & Shipboard Training; have an in-depth understanding of the working hours policies & procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork.

• Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.

• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the CDP and establish the manner and means to train personnel

• Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.

• Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.

• Positively contribute to achieving/succeeding Culinary KPI goals (quality & financial) for the Culinary Department; have full knowledge about safety & security procedures and can operate in line with all Public Health, Environmental and Safety & Security Policies; participate in all training concerning onboard training, safety & security, fire prevention, evacuation exercises as required by the company.

• Fulfill any last-minute requests, within your area of responsibility, due to special functions, itinerary changes and/or other unforeseen changes, as instructed by the relevant Supervisor and/or Manager.

Qualifications

• A required minimum of 2 years plus experience as a CDP or similar position, within a 5 Star hospitality and/or restaurant environment; advanced culinary skills, are required.

• Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.

• Physically fit and in good health, without any previous record of any medical problems, drug addiction and alcoholism.

• No visible tattoo.