Chef De Partie

Hilton; West Coast Division; On-site; MYR 42,000 - 66,000; Full time

Job summary

Hilton in Malaysia is seeking a Chef de Partie to lead culinary activities at a luxury property. You will prepare dishes, supervise line cooks, and maintain high standards of cleanliness, safety, and food quality while supporting cost control efforts. The role requires solid experience in upscale hotels and proficiency in Western or Chinese cuisines.

The position emphasizes teamwork, coaching, and maintaining compliance with health and safety regulations to ensure memorable guest experiences.

Qualifications

• High school diploma with hotel/culinary experience
• Minimum 3 years in a 5-star hotel or high-end restaurant
• 1 year as a Demi Chef de Partie or equivalent
• Proficient in Western or Chinese cuisine; skilled cooking techniques
• Knowledge of seafood/meat processing, storage, and receiving standards

Responsibilities

• Prepare great tasting dishes according to standard recipes, ensuring consistency in taste and presentation
• Supervise the kitchen team to support line cooks in the absence of senior chefs
• Maintain kitchen cleanliness, keep work areas clean and free of cross-contamination
• Ensure food quality and proper storage, monitor ingredient quality and stock rotation
• Assist with cost management to improve gross profit margins and meet departmental targets
• Inspire and develop the team, supervise and coach members, foster a positive work environment
• Uphold health, safety, sanitation, and alcohol awareness regulations for guest and team well-being

Skills

5-star hotel experience

Demi Chef de Partie experience

Western cuisine

Chinese cuisine

Seafood handling

Food safety knowledge

Education

High school diploma

Culinary education preferred

Job description

Job Description

You are the Master of your culinary station, creating delicious dishes guests love. As a Chef de Partie, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

Here’s what you’ll do during a typical day:

• Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
• Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
• Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
• Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
• Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
• Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Qualifications

• High school graduate with at least 3 years of experience in a 5-star hotel or high-end restaurant.
• At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
• Proficient in Western or Chinese cuisine, with expertise in various cooking techniques
• Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.