Chef De Partie

TABLE AND APRON SDN BHD; Petaling Jaya; On-site; MYR 56,000 - 73,000; Full time

Job summary

TABLE AND APRON SDN BHD is seeking a Chef De Partié who balances leadership with mastery of culinary techniques. This role focuses on shaping a cookery philosophy of light touches, finesse, and restrained approach.

You will be a strong team player reporting to the Sous Chef & Management and aspire to progress towards a head chef position. You will report directly to the Sous Chef & Management and work within a brigade that values composure under pressure, genuine rapport around food, and

Qualifications

Responsibilities

• Participate in menu R&D (monthly specials, festive campaigns)
• Create new and exciting menu to renew our menus and engage the interest of customers
• Monitor and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Guide and motivate commis chefs in operating their stations.
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards

Job description

We are looking for a Chef De Partie who is equally invested in leadership as well as mastering techniques.

In this role, you're focused on moulding your identity as a cook around the philosophy of our cookery - light touches, finessed cookery, & a restrained approach. More than just holding your own station, you're a strong team player in our unit. You're required to maintain composure under stress, build genuine rapport (around food!) with your brigade, & aspire towards your journey in becoming a head chef.

You will be reporting directly to the Sous Chef & Management.

Job Responsibilities

• Participate in menu R&D (monthly specials, festive campaigns)
• Create new and exciting menu to renew our menus and engage the interest of customers
• Monitor and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for cooking
• Guide and motivate commis chefs in operating their stations.
• Identify staffing needs and help recruit and train personnel
• Maintain a lean and orderly cooking station and adhere to health and safety standards