CHEF DE PARTIE

GAYA CENTRE HOTEL; West Coast Division; On-site; MYR 33,000 - 67,000; Full time

Job summary

GAYA CENTRE HOTEL in Malaysia is seeking a Chef de Partie to support the kitchen team in preparing a range of dishes and ensuring high standards for buffets and à la carte service.

You will assist the Sous Chef or Head Chef with menu planning, stock control, training new staff, and kitchen management, while maintaining hygiene and safety across all kitchen operations.

Qualifications

• Experience as a chef de partie in a hotel kitchen.
• Knowledge of menu planning and costing is preferred.
• Experience with stock control and inventory management.

Responsibilities

• Prepare and cook a range of dishes, ensuring buffet and à la carte quality.
• Assist Sous Chef or Head Chef with menu planning, stock control and ordering.
• Maintain hygiene, safety and presentation standards in the kitchen.
• Ensure correct recipes and quantities for all dishes.
• Coordinate daily tasks with the Sous Chef or Head Chef and deputise when needed.
• Report shortages and malfunctions of equipment promptly to superiors.
• Handle administrative and/or operational duties as assigned by Management.

Skills

Food preparation

Kitchen hygiene

Stock control

Menu planning

Staff training

Job description

Your duties may include but not limited in preparing and cooking a range of dishes, ensuring that buffets and a-la-carte orders, service and presentation are delivered to meet guests’ expectations and the Hotel’s set standards.

Assist the Sous Chef or Head Chef in duties such as but not limited to menu planning, stock control and ordering, training new staff members, and Kitchen management.

To ensure that the Kitchen is run and maintained hygienically, efficiently and safely.

To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.

To ensure that the necessary stocks are on hand at the right quality and quantity.

Full awareness of all menuitems, their recipes, methods of production and presentation standards.

Coordinates daily tasks with the Sous Chef or Head Chef.

To ensure that any anticipated shortages are communicated promptly to the Sous Chef or Head Chef.

Operate and maintain all department equipment and reporting of malfunctioning.

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

To deputise in the Sous Chef's absence and take charge of the kitchen when directed to do so.

You may also be assigned other administrative and/or operational duties from time to time by the Management.

Your application will include the following questions:

• Which of the following statements best describes your right to work in Malaysia?
• What's your expected monthly basic salary?
• Which of the following types of qualifications do you have?
• How many years' experience do you have as a chef de partie?
• Have you worked in a role where you were responsible for stock control?
• Do you have experience with menu planning & costing?
• How many years' experience do you have in a training & development role?
• Which of the following languages are you fluent in?