Chef de Partie - Butchery (Pre-Opening) - Conrad Kuala Lumpur

Hilton; Kuala Lumpur; Presencial; MYR 42.000 - 66.000; Jornada completa

Descripción de la vacante

Hilton in Kuala Lumpur is seeking a Chef de Partie to join our culinary team. You will prepare food for guests and team members, assist the Sous Chef, and ensure dishes are produced to the highest standards following recipes and plating guides.

You will maintain FSMS and HACCP compliance, work across kitchen stations, participate in inventory, and support off-site events when required. A strong hands-on leader with 3+ years in a 5-star environment is preferred.

Formación

• High school graduate.
• At least 3 years of experience in a 5-star hotel or high-standard restaurant.
• Minimum 1 year as Demi Chef de Partie or equivalent in an international brand hotel.
• Technical education in hospitality or culinary school preferred.
• Must possess a valid health certificate.
• Knowledge of HACCP and food safety standards.
• Strong leadership and ability to train junior staff.
• Good command of English, both spoken and written.

Responsabilidades

• Prepare food for guests and team members efficiently, economically and hygienically.
• Assist the Sous Chef in day-to-day kitchen operations.
• Plan and execute high quality food and beverage preparations and setups.
• Maintain cleanliness and hygiene per FSMS and HACCP.
• Work with the Stewarding department to ensure cleanliness and minimize breakages.
• Assist in inventory and costing as required.
• Able to work under pressure in a busy hotel kitchen.

Conocimientos

Leadership

English proficiency

Teamwork

Educación

High School Diploma

Culinary school training

Descripción del empleo

Job Identification: 225978

Job Category: Culinary

Job Schedule: Full time

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.

• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.

• Work seamlessly with recipes, standards and plating guides.

• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.

• Maintain all HACCP aspects within the hotel operation.

• Use all equipment, tools and machines appropriately.

• Work for off-site events when tasked.

• Complete tasks and jobs outside of the kitchen area when requested.

• Assist in inventory taking.

• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.

• Prepare menus as requested.

• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

• Effectively respond to every guests’ requests.

• Learn and adapt to changes.

• Maintain at all times a professional and positive attitude towards team members and supervisors.

• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

• Coordinate, organize and participate in all production pertaining to the kitchen.

• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

• Monitor food quality and quantity to ensure the most economical usage of ingredients.

• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.

• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High school graduate.

• At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.

• Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel.

• Technical education in hospitality or culinary school preferred.

• Possess a valid health certificate.

• Must have a variety of seafood and meat processing techniques.

• Able to work with and consume all products and ingredients.

• Able to set priorities and complete tasks in a timely manner.

• Work well in stressful situations, remain calm under pressure and able to solve problems.

• Able to work in a moist, hot and sometimes loud environment.

• Possess good leadership and training skills.

• Knowledgeable in HACCP.

• Working experience in similar capacity with international chain hotels is preferred.

• Good command in verbal and written English to meet business needs, preferred.