Chef De Partie

Tamu Vacation Club (A Members of Zikay Group Berhad); Kuala Lumpur; On-site; MYR 67,000 - 100,000; Full time

Job summary

Tamu Vacation Club (A Members of Zikay Group Berhad) in Kuala Lumpur is seeking a Chef De Partie to uphold high standards of food preparation and presentation. You will supervise designated sections and contribute to the profitability of the kitchen brigade.

As part of the role, you will oversee junior chefs, liaise with the Sous Chef, and ensure strict adherence to Food Safety and Hygiene policies to maintain consistent quality across dishes.

Qualifications

• Minimum 5 years of hands-on kitchen experience.
• Diploma in Culinary Certificate or higher.
• Experience supervising Demi Chef De Partie, Commis 1 & 2.

Responsibilities

• Maintain a high customer service focus by putting customers first.
• Communicate clearly with customers and colleagues and take initiative to resolve issues.
• Be motivated and proactive, learning and applying new skills to improve performance.
• Respond flexibly to changing requirements and tasks.
• Support and cooperate with colleagues to achieve team goals.
• Maintain a kitchen environment that promotes flair, creativity and consistent food quality.
• Ensure all Food Safety System policies and guidelines are followed.
• Supervise and develop junior chefs to sustain high food production standards.
• Collaborate with the Sous Chef to ensure top-quality food preparation.
• Monitor daily food merchandise quality and take corrective action when needed.

Skills

Customer service focus

Communication

Team collaboration

Food safety

Education

Basic school certificate

Diploma in Culinary Certificate

Intermediate Hospitality course

Advanced kitchen training in international hotel or recognized restaurant

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.

Tamu Vacation Club (A Members of Zikay Group Berhad) – Kuala Lumpur, Kuala Lumpur

The Chef De Partie is concerned with the maintenance of superior quality and standards of food preparation and presentation; the development of Commis Chefs, contributing to the profitability of the kitchen brigade and responsible for the organization and effective supervision of their designated section.

Key responsibilities

• Maintain a high customer service focus by approaching your job with the customers always in mind
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues
• Be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance
• Be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you
• Ensure and maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals
• Maintain a kitchen environment that promotes flair, creativity and consistency in the quality of food taste and presentation
• Ensure that all Food Safety System polices and guidelines are followed and implemented
• Supervise, guide and develop chefs of a lower grade ensuring the quality of food production remains at optimum levels
• Liaise closely with the Sous Chef / Junior Sous Chef, ensuring food quality and preparation techniques are of the highest standard
• Monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action where necessary

About you

• Basic school certificate
• Diploma in Culinary Certificate
• Intermediate Hospitality course
• Advanced kitchen training in international hotel or recognized restaurant
• Minimum 5 years' kitchen hands on experience
• Direct supervision of Demi Chef De Partie, Commis 1 & 2
• Assess and monitor cleanliness on a daily basis, ensuring that all equipment remains clean and in good working order
• Follow all Food Safety and Hygiene FSS polices and guidelines, Temperature Log monitoring and updated daily
• Follow Fire & Safety procedures
• Ensure all Hotel policies and procedures are correctly observed and followed