Chef De Partie - Asian

Minor Hotels; Desaru; On-site; MYR 45,000 - 67,000; Full time

Job summary

Anantara Desaru Coast Resort & Villas in Malaysia is seeking a Chef de Partie to oversee culinary dishes in their section. You will be organized, capable of leading within your station, and able to take directions from the Sous and Head Chef.

The role requires knowledge of your specialty and contributes to the quality, creativity, and variety of our F&B offerings, helping differentiate the hotel in the local market.

Qualifications

• A Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general.
• Must be very organized and comfortable working in a high-pressure environment.
• Able to give orders within the section and reliably carry out orders from the Sous and Head Chef.

Responsibilities

• Members of the Kitchen Department are responsible for ensuring that guests are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel.

Skills

Culinary knowledge

Organized

Ability to work under pressure

Job description

Job Location: Anantara Desaru Coast Resort & Villas

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning 'without end', our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression - for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world's most captivating locales - from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.