Chef de Partie

UOA Hospitality; Kuala Lumpur; On-site; MYR 28,000 - 50,000; Full time

Job summary

UOA Hospitality is seeking a kitchen professional in Malaysia to take charge of a designated section during preparation and service. You will prepare ingredients, ensure quality and presentation, and work with other sections to maintain smooth service.

Responsibilities include mise en place, cooking to approved recipes, maintaining hygiene, and assisting training for junior staff. Willingness to work shifts, weekends, and holidays is required.

Qualifications

• Minimum 2–3 years of kitchen experience.
• Good knowledge of food preparation and cooking techniques.
• Good understanding of food hygiene and safety standards.
• Able to work under pressure in a fast-paced kitchen.
• Good teamwork and communication skills.
• Responsible, disciplined and organised.
• Willing to work shifts, weekends and public holidays.

Responsibilities

• Take full responsibility for the assigned kitchen section during preparation and service.
• Prepare ingredients and complete mise en place according to daily requirements.
• Cook and present dishes according to approved recipes and standards.
• Ensure food is served at the correct quality, temperature, portion and presentation.
• Organise the section before, during and after service.
• Check ingredients for quality, freshness and proper storage.
• Coordinate with other kitchen sections to maintain smooth service.
• Monitor orders and ensure dishes are prepared within the required time.
• Maintain cleanliness and organisation of the workstation at all times.
• Assist in training and guiding Commis and junior kitchen staff.
• Support menu changes, special menus, events, and functions when required.
• Report equipment issues, stock shortages and operational concerns to the Sous Chef.
• Assist with daily kitchen opening and closing duties.

Skills

Teamwork

Communication

Attention to detail

Organised

Stamina

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Take full responsibility for the assigned kitchen section during preparation and service.

Prepare ingredients and complete mise en place according to the daily requirements.

Cook and present dishes according to approved recipes and standards.

Ensure food is served at the correct quality, temperature, portion, and presentation.

Organise the section before, during, and after service.

Check ingredients for quality, freshness, and proper storage.

Coordinate with other kitchen sections to maintain smooth service.

Monitor orders and ensure dishes are prepared within the required time.

Maintain cleanliness and organisation of the workstation at all times.

Ensure proper use and care of kitchen equipment and utensils.

Monitor stock levels and communicate replenishment requirements.

Control portioning and minimise food wastage.

Follow proper food handling, storage, hygiene, and safety procedures.

Assist in training and guiding Commis and junior kitchen staff.

Support menu changes, special menus, events, and functions when required.

Report equipment issues, stock shortages, and operational concerns to the Sous Chef.

Assist with daily kitchen opening and closing duties.

Maintain good teamwork and communication within the kitchen.

Perform other duties assigned by the Sous Chef or Executive Chef.

REQUIREMENTS

Minimum 2–3 years of kitchen experience, preferably in a similar position.

Good knowledge of food preparation and cooking techniques.

Good understanding of food hygiene and safety standards.

Able to work under pressure in a fast-paced kitchen.

Good teamwork and communication skills.

Responsible, disciplined, and organised.

Good attention to detail and food quality.

Willing to work shifts, weekends, and public holidays.