Chef De Partie

Penang Skills Development Centre; Kuala Lumpur; Sur place; MYR 40 000 - 60 000; Plein temps

Résumé du poste

Penang Skills Development Centre in Kuala Lumpur is looking for a Sous Chef to oversee food preparation and presentation. The candidate must possess exceptional culinary skills and a minimum of 2 years of experience in a reputable kitchen.

The role involves developing menus, ensuring food hygiene standards, and training kitchen staff. Ideal applicants should have formal culinary training, excellent leadership abilities, and creativity in menu development. Strong communication skills are essential to collaborate effectively with the team.

Qualifications

• Minimum 2 years of experience as a Sous Chef or Chef De Partie in a reputable restaurant or hotel kitchen.
• Exceptional culinary skills with a strong understanding of various cooking techniques and cuisines.
• Ability to work well under pressure and thrive in a fast-paced environment.

Responsabilités

• Oversee food preparation, cooking and presentation of dishes.
• Develop new dish and menu.
• Ensure high standards of food hygiene and health and safety.

Connaissances

Culinary skills

Menu development

Leadership

Food safety knowledge

Interpersonal skills

Formation

Formal culinary training or recognized qualification

Description du poste

• Oversee food preparation, cooking and presentation of dishes.
• Maintain high standards in the quality of food in preparation and presentation.
• Ensure all completed jobs are fully checked off before leaving the kitchen.

2. Food & beverage planning and management

• Develop new dish and menu.
• Plan weekly menu.
• Prepare order list for daily operation.
• Controls incoming goods and stores it in perfect condition.
• Control food costing.
• Daily ordering of goods and supplies per menu.
• Work closely with Events Team with regards to service and timings.
• Understand customers F&B requirement and ensure that function runs smoothly.
• Keeps control of area of responsibility and reports to the Dept. Head.

4. Other

• Ensure team has high standards of food hygiene and health and safety rule.
• Knowledgeable about specialty and culinary functions in general.
• Monitor portion and waste control to maintain profit margin.
• Cooking and performs all duties assigned by the Dept. Head.
• Create and share new recipes with kitchen crew and train staff for standard recipe.
• Monitor materials used and control wastage and spoilage.

Requirements

• Minimum 2 years of experience as a Sous Chef or Chef De Partie in a reputable restaurant or hotel kitchen
• Formal culinary training or a recognised chef's qualification
• Exceptional culinary skills with a strong understanding of various cooking techniques and cuisines
• Excellent leadership and team-building abilities
• Creativity and innovative approach to menu development and food presentation
• Thorough knowledge of food safety regulations and best practices
• Strong communication and interpersonal skills to collaborate effectively with the wider team
• Ability to work well under pressure and thrive in a fast-paced, dynamic environment

Apply Now

Interested candidates are invited to apply online with a full resume stating qualifications, contact number, working experience, and expected salary together to