Chef de Partie

Monkey's Canopy Resort; Selangor; On-site; MYR 28,000 - 39,000; Full time

Job summary

Jora Malaysia is seeking a chef to prepare and execute food production in a resort kitchen, ensuring quality, portion control, and presentation according to recipes. You will manage your kitchen section and collaborate with Head Chef and Sous Chef to maintain smooth daily operations.

Role requires careful attention to food safety, HACCP knowledge, and the ability to work shifts, including weekends and public holidays, in a high-volume environment.

Qualifications

• Minimum Certificate or Diploma in Culinary Arts, or related field.
• Minimum 2 – 3 years of related working experience.
• Resort, hotel, or high-volume kitchen experience will be an added advantage.
• Ability to manage assigned kitchen section independently.
• Knowledge of HACCP and hygiene standards will be an added advantage.
• Willing to work shifts, weekends, and public holidays.

Responsibilities

• Prepare and execute food production according to recipes, quality standards, and presentation guidelines.
• Manage the assigned kitchen section and ensure smooth daily operations.
• Ensure consistency in food quality, taste, portion control, and hygiene standards.
• Assist the Head Chef and Sous Chef in the day-to-day operations of the kitchen.
• Monitor food preparation, stock levels, and proper storage of ingredients for your section.
• Coordinate with other kitchen sections to ensure timely food service.
• Maintain cleanliness, organisation, and compliance with food safety standards.
• Assist in menu preparation, product development, and kitchen improvements.
• Train and guide junior kitchen team members when required.
• Control food wastage and support cost management initiatives.
• Perform any other duties assigned by Management.

Skills

Attention to detail

Teamwork and communication

Time management

Food safety knowledge

Education

Minimum Certificate or Diploma in Culinary Arts

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.

Prepare and execute food production according to recipes, quality standards, and presentation guidelines;

Manage the assigned kitchen section and ensure smooth daily operations;

Ensure consistency in food quality, taste, portion control, and hygiene standards;

Assist the Head Chef and Sous Chef in the day-to-day operations of the kitchen;

Monitor food preparation, stock levels, and proper storage of ingredients for your section;

Coordinate with other kitchen sections to ensure timely food service;

Maintain cleanliness, organisation, and compliance with food safety standards;

Assist in menu preparation, product development, and kitchen improvements;

Train and guide junior kitchen team members when required;

Control food wastage and support cost management initiatives;

Perform any other duties assigned by Management.

Job Specification

Minimum Certificate or Diploma in Culinary Arts, or related field;

Minimum 2 – 3 years of related working experience;

Resort, hotel, or high-volume kitchen experience will be an added advantage;

Good knowledge of food preparation techniques, kitchen operations, and food safety standards;

Ability to manage assigned kitchen section independently;

Strong attention to detail and commitment to food quality;

Good teamwork, communication, and time management skills;

Able to work under pressure in a fast-paced environment;

Knowledge of HACCP and hygiene standards will be an added advantage;

Willing to work shifts, weekends, and public holidays.