Chef de Partie (CDP)

Banglo Kita (Ampang); Kuala Lumpur; On-site; MYR 42,000 - 70,000; Full time

Benefits offered by this job

Performance bonus

Yearly bonus

Annual leave

Company trips

Attendance allowances

Monthly incentives

Job summary

Smoked Kingdom by Don Daniyal in Kuala Lumpur is seeking a Chef de Partie to join a fast-paced restaurant. You will prepare and cook high-quality dishes, ensuring they meet menu specifications and standards.

Lead a kitchen section, manage mise-en-place, and collaborate with fellow chefs to maintain smooth operations. You will supervise junior staff and contribute to recipe development and training.

Qualifications

• Formal culinary training or equivalent.
• Proven leadership experience in kitchen teams.
• Ability to work under high-pressure, fast-paced environments.

Responsibilities

• Prepare and cook high-quality dishes as per the menu specifications.
• Oversee the operation of a specific kitchen section and manage mise-en-place.
• Supervise and train junior kitchen staff and provide feedback.

Skills

Team leadership

Restaurant kitchen operations

Communication

Under pressure

Education

Culinary school diploma or degree

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

We are looking for a professional, energetic, talented & eager to learn Chefs to join a fun & fast paced restaurant at Smoked Kingdom by Don Daniyal, 118 Wangsa Maju, Kuala Lumpur.

Preparation and Cooking:

• Prepare and cook high-quality dishes as per the menu specifications.
• Ensure that all food preparation is done according to the restaurant’s recipes and standards.
• Assist in the creation and development of new dishes and menus.

Section Management:

• Oversee the operation of a specific section of the kitchen.
• Manage the mise-en-place for the designated section.
• Coordinate with other chefs to ensure timely and smooth kitchen operations.

Quality Control:

• Maintain consistency in food quality, presentation, and taste.
• Monitor portion sizes and waste control to maintain profit margins.
• Ensure compliance with food hygiene and health and safety standards.

Supervision and Training:

• Supervise and guide junior kitchen staff, such as commis chefs and kitchen assistants.
• Provide training and mentorship to new staff and apprentices.
• Evaluate the performance of junior staff and provide constructive feedback.

Inventory and Supplies:

• Monitor stock levels and assist in inventory management.
• Ensure that all kitchen equipment is properly maintained and functioning.
• Report any equipment malfunctions or maintenance needs to the Sous Chef or Head Chef.

Culinary Skills:

• Proven experience as a Chef de Partie or similar role in a professional kitchen.
• In-depth knowledge of various cooking techniques, ingredients, and equipment.
• Ability to work quickly and efficiently under pressure.

Leadership and Communication:

• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work collaboratively with other kitchen staff.

Hygiene and Safety:

• Knowledge of best practices for food hygiene and kitchen safety.
• Certification in food safety and hygiene is preferred.

Education and Experience:

• Culinary school diploma or degree in a related field.
• Performance Bonus Reward
• Yearly Bonus
• Annual Leave/Medical Leave
• Annual company's trip
• Attendance allowances
• Monthly incentives and commission from outlet’s total sales

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