Chef de Partie (Cold)

IHG Hotels & Resorts; Kuala Lumpur; On-site; MYR 50,000 - 84,000; Full time

Job summary

IHG Hotels & Resorts is seeking a kitchen supervisor to lead daily cooking operations, ensuring high-quality meals across all menus. You will supervise Commis, Cooks, and Kitchen Attendants, manage mise en place, and maintain safety and cleanliness standards in a fast-paced hotel kitchen.

The role requires a Diploma or Vocational Certificate in Culinary Skills, 2 years of chef experience (1 in supervisory), and strong communication with guests and team members.

Qualifications

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 2 years’ experience as a chef including at least 1 year in supervisory capacity or equivalent.
• Must speak local language(s).
• Having self-transportation is an advantage.
• Good communication skills are utilized frequently when interacting with guests and team members.
• Basic calculation skills are used frequently.

Responsibilities

• Prepare, cook, serve and store dishes including appetizers, sauces, poultry, meat, seafood and desserts.
• Provide direction to Kitchen staff including Commis, Cooks, Kitchen Attendants and Stewards.
• Maintain clean and safe kitchen area, adhering to hygiene laws.
• Assist in manpower planning and budget preparation with the Supervisor.
• Communicate any difficulties or guest feedback to supervisors.
• Establish and maintain positive working relationships within the team.

Skills

Team supervision

Food safety

Communication

Mise en place

Education

Diploma or Vocational Certificate in Culinary Skills

Job description

• Make each meal a feast for the eyes and treat for the taste buds. With your own signature flare, you’ll turn our high standards into memorable meals for every guest.
• Own your kitchen – keep on top of supplies and equipment, and minimise waste.
• Tell your supervisor or duty manager about any unsafe equipment, low supplies or safety incidents.
• Help create a safe space by following our safety procedures and wearing necessary protective equipment.
• Attends and participates in training sessions as scheduled.
• Prepares in advance food, beverage, material and equipment needed for the service.
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
• Establishes and maintains effective employee working relationships.
• Works with Supervisor in manpower planning and management needs.
• Works with Supervisor in the preparation and management of the Department’s budget.
• Be cleaner than clean – meet or exceed local cleanliness and hygiene laws.
• Help with washing up and other kitchen duties when needed.
• Wear your uniform with pride.
• Prepares, cooks, serves and stores the following dishes:
• Appetizers, savouries, salads and sandwiches (Applies organization skills for mise en place).
• Sauces (Produces hot and cold sauces for menu items ensuring consistency).
• Eggs, vegetables, fruit, rice and farinaceous dishes.
• Poultry and game dishes.
• Meat (Marinades and carve).
• Fish and shell fish (sauces, garnishing techniques and methods of service).
• Hot and cold desserts (Decorate, portion and present).
• Japanese dishes (Prepares specialty meat, seafood using regional cooking principles and food presentation, prepares noodle dishes).
• Asian desserts (Produces range or liquid and solid dessert).
• Buffet food (Prepares and presents food and desserts for buffets).
  

Your Day To Day

• Make each meal a feast for the eyes and treat for the taste buds. With your own signature flare, you’ll turn our high standards into memorable meals for every guest.
• Own your kitchen – keep on top of supplies and equipment, and minimise waste.
• Tell your supervisor or duty manager about any unsafe equipment, low supplies or safety incidents.
• Help create a safe space by following our safety procedures and wearing necessary protective equipment.
• Attends and participates in training sessions as scheduled.
• Prepares in advance food, beverage, material and equipment needed for the service.
• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
• Establishes and maintains effective employee working relationships.
• Works with Supervisor in manpower planning and management needs.
• Works with Supervisor in the preparation and management of the Department’s budget.
• Be cleaner than clean – meet or exceed local cleanliness and hygiene laws.
• Help with washing up and other kitchen duties when needed.
• Wear your uniform with pride.
• Prepares, cooks, serves and stores the following dishes:
• Appetizers, savouries, salads and sandwiches (Applies organization skills for mise en place).
• Sauces (Produces hot and cold sauces for menu items ensuring consistency).
• Eggs, vegetables, fruit, rice and farinaceous dishes.
• Poultry and game dishes.
• Meat (Marinades and carve).
• Fish and shell fish (sauces, garnishing techniques and methods of service).
• Hot and cold desserts (Decorate, portion and present).
• Japanese dishes (Prepares specialty meat, seafood using regional cooking principles and food presentation, prepares noodle dishes).
• Asian desserts (Produces range or liquid and solid dessert).
• Buffet food (Prepares and presents food and desserts for buffets).
  

What We Need From You

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 2 years’ experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
• Must speak local language(s).
• Having self-transportation is an advantage.
• Communication skills are utilized a significant amount of time when interacting with clients and the guests.
• Basic calculation skills are used frequently.