Chef De Partie

IDC Foods Sdn. Bhd.; Kuala Lumpur; On-site; MYR 36,000 - 60,000; Full time

Benefits offered by this job

Annual Leave

Medical and Hospitalisation Leave

EPF

SOCSO

Annual Bonus

EIS

Medical Insurance

Training Provided

Allowance Provided

Overtime Pay

Staff Meal

Staff Discount

Accessible location – MRT Persiaran KL

2 Off Days per Week

5 Working Days

Job summary

IDC Foods Sdn. Bhd. in Kuala Lumpur is seeking a Chef De Partie to lead a station, ensuring consistency and high quality across all dishes in a busy kitchen.

The ideal candidate has a recognised culinary qualification with 3-5 years of kitchen experience, including at least 2 years in a supervisory role, plus strong knowledge of techniques and international cuisines. Health and safety/HACCP proficiency is essential.

Qualifications

• Recognised culinary qualification or equivalent professional training in an accredited hospitality institution.
• Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef De Partie or similar supervisory role.
• Extensive knowledge of cooking techniques, food preparation methods and international cuisines.
• Proven ability to lead, motivate and train junior kitchen staff effectively.
• Strong understanding of health and safety regulations, food hygiene standards and HACCP principles.
• Excellent organisational and time management skills, with the ability to work efficiently during peak service times.
• Creative mindset with the ability to develop innovative dishes whilst maintaining consistency.
• Strong communication skills and the ability to work collaboratively within a team environment.
• Physical stamina and the ability to work in a fast-paced kitchen environment for extended periods.
• Knowledge of cost control, portion management and food waste reduction is advantageous.

Responsibilities

• Managing day-to-day operations of your assigned station, ensuring consistency and quality in all dishes prepared.
• Preparing, cooking and presenting dishes according to established recipes and culinary standards.
• Supervising and training junior kitchen staff, providing guidance and support to develop their culinary skills.
• Maintaining hygiene and food safety standards in compliance with regulations.
• Monitoring stock levels and inventory at your station, reporting shortages and waste as appropriate.
• Collaborating with the Head Chef and other Chef De Partie to create new menu items and seasonal specials.
• Ensuring plating and presentation meet restaurant quality standards before service.
• Managing kitchen equipment maintenance and reporting issues promptly.
• Contributing to a positive and efficient kitchen environment through teamwork and communication.

Skills

Team leadership

Culinary techniques

Food safety & HACCP

Time management

Creativity

Communication

Stamina

Cost control

Education

Culinary qualification

Tools

Job description

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A recognised culinary qualification or equivalent professional training in a accredited hospitality institution

Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef De Partie or similar supervisory role

Extensive knowledge of cooking techniques, food preparation methods and international cuisines

Proven ability to lead, motivate and train junior kitchen staff effectively

Strong understanding of health and safety regulations, food hygiene standards and HACCP principles

Excellent organisational and time management skills, with the ability to work efficiently during peak service times

Creative mindset with the ability to develop innovative dishes whilst maintaining consistency

Strong communication skills and the ability to work collaboratively within a team environment

Physical stamina and the ability to work in a fast-paced kitchen environment for extended periods

Knowledge of cost control, portion management and food waste reduction is advantageous

Requirement

• A recognised culinary qualification or equivalent professional training in a accredited hospitality institution

• Minimum 3-5 years of professional kitchen experience, with at least 2 years in a Chef De Partie or similar supervisory role

• Extensive knowledge of cooking techniques, food preparation methods and international cuisines

• Proven ability to lead, motivate and train junior kitchen staff effectively

• Strong understanding of health and safety regulations, food hygiene standards and HACCP principles

• Excellent organisational and time management skills, with the ability to work efficiently during peak service times

• Creative mindset with the ability to develop innovative dishes whilst maintaining consistency

• Strong communication skills and the ability to work collaboratively within a team environment

• Physical stamina and the ability to work in a fast-paced kitchen environment for extended periods

• Knowledge of cost control, portion management and food waste reduction is advantageous

Responsibility

• Managing and overseeing the day-to-day operations of your assigned station, ensuring consistency and quality in all dishes prepared

• Preparing, cooking and presenting dishes according to established recipes and culinary standards

• Supervising and training junior kitchen staff, providing guidance and support to develop their culinary skills

• Maintaining strict hygiene and food safety standards in compliance with all relevant regulations

• Monitoring stock levels and food inventory at your station, reporting shortages and waste as appropriate

• Collaborating with the Head Chef and other Chef De Partie to create new menu items and seasonal specials

• Ensuring all plating and presentation meets the restaurant's quality standards before service

• Managing kitchen equipment maintenance and reporting any issues promptly

• Contributing to a positive and efficient kitchen environment through teamwork and communication

Benefits

• Annual Leave
• Medical and Hospitalisation Leave
• EPF
• SOCSO
• Annual Bonus
• EIS
• Medical Insurance
• Training Provided
• Allowance Provided
• Overtime Pay
• Staff Meal
• Staff Discount
• Accessible location – just 2 minutes’ walk from MRT Persiaran KLCC & LRT/MRT Ampang Park
• 2 Off Days per Week
• 5 Working Days