Chef de Partie (CDP)

Hextar F&B Sdn Bhd; Selangor; On-site; MYR 20,000 - 100,000; Full time

Job summary

A food and beverage company in Malaysia is seeking a skilled kitchen professional (CDP or Senior Commis) with 2-3 years of kitchen experience. Responsibilities include managing kitchen sections, preparing and cooking high-quality dishes, and ensuring food safety and hygiene standards. Candidates should have a basic culinary qualification and knowledge of food safety. Benefits include annual leave, medical leave, and insurance coverage.

Benefits

Annual Leave

Medical and Hospitalisation Leave

EPF

SOCSO

EIS

Medical Insurance

Qualifications

• Minimum 2–3 years of kitchen experience at the CDP or Senior Commis level.
• Knowledge of food safety and hygiene standards is essential.

Responsibilities

• Manage and supervise assigned kitchen section.
• Prepare and cook dishes according to standard recipes.
• Ensure food quality, taste, and presentation meet outlet standards.
• Maintain cleanliness and hygiene in the kitchen.
• Monitor stock levels and minimize food wastage.
• Assist in training and guiding junior kitchen staff.
• Follow food safety, health, and workplace safety procedures.
• Support Head Chef / Sous Chef in daily kitchen operations.

Skills

Kitchen experience (CDP or Senior Commis level)

Knowledge of food safety and hygiene standards

Education

Basic culinary qualification

Job description

Minimum 2–3 years of kitchen experience (CDP or Senior Commis level)

Basic culinary qualification is an advantage

Knowledge of food safety and hygiene standards

Requirements

• Minimum 2–3 years of kitchen experience (CDP or Senior Commis level)
• Basic culinary qualification is an advantage
• Knowledge of food safety and hygiene standards

Key Responsibilities

• Manage and supervise assigned kitchen section (e.g. hot kitchen, cold kitchen, pastry)
• Prepare and cook dishes according to standard recipes
• Ensure food quality, taste, and presentation meet outlet standards
• Maintain cleanliness and hygiene
• Monitor stock levels and minimise food wastage
• Assist in training and guiding junior kitchen staff
• Follow food safety, health, and workplace safety procedures
• Support Head Chef / Sous Chef in daily kitchen operations

Benefits

• Annual Leave
• Medical and Hospitalisation Leave
• EPF
• SOCSO
• EIS
• Medical Insurance

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