Chef De Partie

PREMIERE HOTEL KLANG; Seremban; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hotel seeks a Kitchen Supervisor to manage kitchen operations, ensure high-quality food standards, and train staff. The successful candidate will have a culinary degree, extensive kitchen experience, and strong leadership skills. This role demands excellent communication abilities and the capacity to work under pressure to meet demands.

Qualifications

• Minimum 3-5 years of experience in a professional kitchen.
• 1-2 years in a supervisory or senior role is required.
• Excellent communication and interpersonal skills.

Responsibilities

• Oversee kitchen operations and ensure food quality.
• Lead and train kitchen commis and ensure proper discipline.
• Conduct staff briefings and report on menu changes.

Skills

Leadership

Communication

Problem Solving

Education

Culinary degree or diploma

Job description

1. Maintain a friendly, neat and pleasant image at all times

2. Assign in detailed and specific duties to all employees under supervision and instruct them in their work

3. Work very closely with the steward team whose duty is to keep kitchen areas clean and orderly. Insist upon meticulous cleanliness and orderliness

4. Insist on personal cleanliness and proper discipline of all employees under supervision

5. Work very closely with the Sous Chef/Head Chef in determining quality and quantity of food materials. Keep a close watch over all material used. With a view of eliminating waste and spoilage, especially meat, fish products etc

6. Discuss with the Head Chef and recommend menu price and adjustments when warranted

7. Responsible for the quality of all food prepared in the kitchen under supervision. Check constantly for taste, temperature and visual appeal. Make sure that all dishes are uniform and that the established portion sized are adhered to

8. Assure that soiled or damaged serving utensils are not put into use, watch particularly for cracked or chipped chine and glassware and train staff to follow this rule

9. Check maintenance of all equipments located in the area under supervision. Make every attempt to prevent damage or loss of properties

10. Be constantly on the alert for new products which may improve the quality of food or lower food cost or both. Make suggestion to the Head Chef concerning improvements which would tent to make more satisfied customers and/or increase the volume of business or profit of company.

11. Be aware of all house rules and obey them and also assist in enforcing them. Conduct in such manner so as to encourage fellow employees to do likewise

12. To take active interest in the training and career development of their subordinates to increase their competence in their present position and/or to prepare them for higher position

13. Lead and train kitchen commis, ensuring clear communication and delegation of tasks

14. Conduct staff briefings to communicate menu changes, mise-en-place responsibilities, hygiene and safety reminders

15. Any other duties that maybe assigned to you from time to time / or as and when required

Job Requirements

1. Culinary degree or diploma from a recognized institution

2. Minimum 3–5 years of experience in a professional kitchen environment, with at least 1–2 years in a supervisory or senior role

3. Ability to lead and train a team while maintaining kitchen discipline.

4. Excellent communication and interpersonal skills.

5. Ability to remain calm under pressure and make quick, effective decisions