Chef de Partie - Chinese Event Kitchen, Park Hyatt Kuala Lumpur

Hyatt Hotels Corporation; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hospitality company in Kuala Lumpur seeks a Chef de Partie for its Event Kitchen. You will assist in running the kitchen efficiently while ensuring high standards of food quality and presentation. Ideal candidates must have a professional culinary qualification and experience in international hotels. The role requires strong organizational and interpersonal skills, along with knowledge of kitchen hygiene and safety practices. This is a full-time position, open only to Malaysian Citizens and Permanent Residents.

Qualifications

• Minimum 2 years of experience as Chef de Partie or 3 years as Demi Chef de Partie.
• Comprehensive knowledge of kitchen hygiene practices.
• Strong understanding of occupational health and safety standards.

Responsibilities

• Assist with the efficient running of the Event Kitchen.
• Supervise the assigned station of the banquet kitchen.
• Ensure food served meets the highest standards of quality and presentation.

Skills

Organizational skills

Interpersonal skills

Basic computer skills

Education

Professional diploma/degree in Culinary Education

Job description

Park Hyatt Park Hyatt Kuala Lumpur MY - 10 - Kuala Lumpur

Culinary

Entry Level Manager

Full-time

Local

Summary

You will be responsible for assisting with the efficient running of the Event Kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest, and owner expectations. The Chef de Partie - Chinese Event Kitchen is responsible for supervising the assigned station of the banquet kitchen, to prepare a consistent, high-quality product ensuring that all food served at events meets the highest standards of quality and presentation.

Qualifications

• Due to work permit restrictions, this position is only open to Malaysian Citizens and Permanent Residents of Malaysia.
• Ideally with an apprenticeship or professional diploma/degree in Culinary Education.
• Minimum 2 years of work experience as Chef de Partie or 3 years as Demi Chef de Partie in international hotels or F&B establishments are preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Proficient in basic computer skills, and strong organizational, interpersonal and administrative skills are essential.

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