Chef De Partie (Chinese Kitchen) - Contract

Convex Malaysia; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hospitality company in Kuala Lumpur seeks a Kitchen Operations Manager to oversee food preparation based on banquet event orders and supervise kitchen staff. The successful candidate will conduct training, ensure compliance with HACCP requirements, and manage daily operations. Responsibilities include preparing food, supervising mise-en place, training staff, and recording attendance. This role is essential for maintaining efficiency and quality in kitchen operations.

Qualifications

• Proven experience in kitchen operations management.
• Knowledge of HACCP requirements.
• Ability to supervise and train kitchen staff.

Responsibilities

• Prepare food based on banquet event order for the day.
• Supervise mise-en place preparations and kitchen operations.
• Conduct training and ensure compliance with HACCP.
• Record daily attendance of team members.

Job description

Prepare food based on banquet event order for the day.

Delegate and supervise all mise-en place preparations for the day.

Conduct cleaning of the kitchen chillers and freezers as per the schedule.

Conduct training for subordinates to work independently.

Conduct clearing for all functions based on banquet event order for the day.

Initiate smooth and effective manning of the kitchen operations with the assistant section chef.

Record daily attendance of all team members.

Stand in for assistant section chef in his absence.

Ensure all cooked food which is not exposed is properly stored according to HACCP requirements.

Ensure each dish that is served is properly garnished and displayed.

Conduct set-ups and clearing out after events based on the function sheet

Take correction action if food prepared based on banquet event order for the day is not sufficient. Take corrective action to ensure all mise-en place preparations for the day is conducted prior to the event.

Take corrective action to ensure supervision on cleaning of the kitchen chillers and freezers are carried out.

Take corrective action to ensure training for subordinates to work independently is conducted.

Take corrective action to ensure clearing for all functions is based on banquet event order for the day.

Take corrective action to ensure sufficient manning is engaged to carry out the smooth and effective operation of the kitchen with the assistant section chef.

Take corrective action to ensure daily recording of attendance for all team members.

Take corrective action to ensure supervision in absence of the assistant section chef.

Take corrective action to ensure all cooked food which is not exposed is properly stored according to HACCP requirements.

Take corrective action to ensure each dish that is served is properly garnished and displayed.

Take corrective action to ensure set-ups and clearing out after events are based on the function sheet.

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