Chef de Partie (Cold)

InterContinental Hotels Group; Kuala Lumpur; On-site; MYR 33,480 - 66,960; Full time

Job summary

InterContinental Hotels Group in Kuala Lumpur seeks a skilled chef to lead kitchen operations and deliver high-quality dishes across our outlets.

You will prepare, cook and present a wide range of items, supervise juniors, ensure safety and hygiene, and collaborate with management on menus and cost control.

Qualifications

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 2 years’ chef experience with at least 1 year in supervisory capacity.
• Must speak local language(s).
• Self-transportation is an advantage.
• Good communication with clients and guests.
• Basic calculation skills are used frequently.

Responsibilities

• Make each meal a feast for the eyes and treat for the taste buds.
• Own your kitchen – keep on top of supplies and equipment, and minimise waste.
• Tell supervisor or duty manager about any unsafe equipment, low supplies or safety incidents.
• Help create a safe space by following 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 Kitchen helpers (Commis, Cooks, Kitchen Attendants and Stewards).
• Communicates difficulties or guest feedback to supervisor.
• Establishes and maintains effective employee working relationships.
• Works with Supervisor in manpower planning and budget preparation.
• 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 dishes: appetizers, sauces, eggs, poultry, fish, desserts, noodles, buffet items.

Skills

Communication skills

Language skills

Numerical calculation

Education

Diploma or Vocational Certificate in Culinary Skills

Job description

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.