Chef de Partie

103 Coffee; Selangor; On-site; MYR 47,000 - 69,000; Full time

Benefits offered by this job

EPF/SOCSO/EIS provided

Annual Leave

Birthday Leave

Meal and Drink Provided

5 Working Days + 2 Off Days

Training Provided

Career Development

Medical Benefits

Job summary

103 Coffee in Malaysia is seeking a skilled Chef de Partie to lead a kitchen section in a busy outlet. You will supervise Commis Chefs, ensure quality and consistency, and help manage inventory and food safety in a fast-paced environment.

Ideal candidates have 3+ years in Western or Japanese cuisine, a supervisory background, and strong leadership with English and Bahasa Malaysia fluency. Willingness to work weekends and holidays is required.

Qualifications

• Minimum 3 years of relevant working experience in a Western or Japanese kitchen, with at least 1 year in a supervisory role.
• Professional culinary qualification or relevant certification is an added advantage.
• Strong knowledge of Western and/or Japanese cuisine, including techniques, plating and quality.
• Ability to independently manage a kitchen section and daily operations.
• Knowledge of food safety, HACCP, inventory, FIFO and wastage reduction.
• Basic knowledge of food costing and cost control is an added advantage.
• Strong leadership to supervise, train and develop junior kitchen staff.
• Able to work under pressure in a fast-paced kitchen and communicate well in English and BM.

Responsibilities

• Prepare, cook and present menu items according to recipes and quality standards.
• Own an assigned kitchen section and ensure smooth daily operations.
• Supervise and train Commis Chefs and kitchen assistants to maintain quality.
• Monitor food quality, taste, portioning, and presentation during peak hours.
• Manage inventory, FIFO, wastage control, and communicate purchasing needs.
• Ensure proper storage, handling and labeling of ingredients per safety standards.
• Maintain high kitchen hygiene and report maintenance issues promptly.
• Assist in developing new menu items and seasonal promotions when required.
• Support kitchen operations during events and high-volume periods with teamwork.

Skills

Leadership

Communication

Teamwork

Time management

Organizational skills

English & Bahasa Malaysia

Chinese language

Education

Culinary qualification

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.

A great opportunity awaits individuals who are passionate, motivated, and ready to grow with us.

Hiring Locations: Desa ParkCity Kepong, APW Bangsar, Chow Kit KL, Sri Petaling, IOI Rio Puchong

Experience & Qualifications

• Minimum 3 years of relevant working experience in a Western or Japanese kitchen, with at least 1 year in a supervisory or Chef de Partie role.
• Professional culinary qualification or relevant certification is an added advantage.
• Strong knowledge of Western and/or Japanese cuisine, including cooking techniques, food preparation, portion control, plating, and maintaining consistent food quality.
• Ability to independently manage an assigned kitchen section and ensure smooth daily kitchen operations.
• Good understanding of food safety, hygiene, sanitation, HACCP, inventory management, stock control, FIFO, and wastage reduction.
• Basic knowledge of food costing and cost control is an added advantage.
• Strong leadership skills with the ability to supervise, train, mentor, and develop junior kitchen staff.
• Responsible, detail-oriented, and able to solve operational issues while working effectively under pressure in a fast-paced environment.
• Good communication, teamwork, time management, and organizational skills with a willingness to learn and grow.
• Willing to work on rotating shifts, including weekends and public holidays, and support other outlets or kitchen operations when required.
• Able to stand for extended periods and work in a hot kitchen environment.
• Able to communicate well in English and Bahasa Malaysia.
• Ability to speak Chinese will be an added advantage.

Responsibility

• Prepare, cook, and present menu items according to the Company's recipes, quality standards, and presentation guidelines.
• Take ownership of an assigned kitchen section and ensure smooth daily kitchen operations, including station mise en place.
• Supervise, guide, and train Commis Chefs and kitchen assistants to maintain consistency, efficiency, and food quality.
• Monitor food quality, taste, portioning, and presentation while ensuring timely food preparation and service, especially during peak hours.
• Manage inventory, stock rotation, FIFO practices, wastage control, and communicate purchasing requirements to the Sous Chef or Head Chef.
• Ensure proper storage, handling, and labelling of food ingredients in accordance with food safety standards.
• Maintain high standards of kitchen hygiene, food safety, sanitation, cleanliness, and ensure kitchen equipment is operated safely while reporting maintenance issues promptly.
• Assist in developing new menu items, recipes, and seasonal promotions when required.
• Support kitchen operations during special events, promotions, and high-volume periods while maintaining effective teamwork and communication.
• Perform any other duties assigned by the Sous Chef or Head Chef from time to time.

Benefits

• EPF, SOCSO, EIS provided
• Annual Leave
• Birthday Leave
• Meal and Drink Provided Every Working Day
• 5 Working Days + 2 Off Days Per Week
• Training Provided
• Career Development Opportunity Provided
• Professional and Personal Development
• Medical Leave
• Medical Benefits