Chef De Partie (Cold Kitchen)

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

Job summary

A leading dining establishment in Kuala Lumpur is seeking a skilled kitchen supervisor responsible for food preparation based on banquet orders. Key duties include supervising kitchen operations, training staff, ensuring hygiene compliance according to HACCP standards, and managing daily attendance. Ideal candidates should possess strong leadership abilities and attention to detail in food presentation and kitchen cleanliness, contributing to a high-quality dining experience.

Responsibilities

• Prepare food based on banquet event order.
• Delegate and supervise all preparations.
• Conduct kitchen cleaning as per schedule.
• Train subordinates for independent work.
• Manage kitchen operations with assistant chef.
• Record daily attendance of team members.
• Stand in for assistant chef if absent.
• Ensure proper food storage according to HACCP.
• Garnish and display each dish served.
• Conduct setups and clear after events.

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.