Chef de Partie: Creative Seasonal Menus & Team Leader

IHG Hotels & Resorts; George Town; On-site; MYR 42,000 - 60,000; Full time

Job summary

IHG Hotels & Resorts in Penang, Malaysia, seeks a skilled Chef de Partie to lead daily kitchen duties, ensuring quality and presentation in line with brand standards. You will supervise Demi Chefs and Commis, participate in pre-opening activities, and collaborate with Engineering, Stewarding, and Hygiene to uphold IHG's food philosophy.

The ideal candidate holds a certificate or diploma in culinary arts with 2–3 years of hotel kitchen experience, plus pre-opening exposure and familiarity with

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• 2–3 years of experience as a Chef de Partie or strong Demi Chef in hotel or professional kitchen.
• Pre-opening experience preferred.
• Experience with international hotel brands is an advantage.

Responsibilities

• Oversee daily operations of the assigned kitchen section to ensure quality and consistency.
• Prepare, cook, and present dishes according to approved recipes and standards.
• Assist with pre-opening activities including mise en place planning, equipment testing, and trial runs.
• Supervise and guide Demi Chefs and Commis during shifts.
• Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
• Control portions, minimize wastage, and support food cost targets.
• Maintain cleanliness, organization, and safe working practices in the section.
• Assist in receiving, storage, and stock rotation following FIFO standards.
• Report operational issues or maintenance needs to the Sous Chef.

Skills

Technical cooking

Team supervision

Food safety

Time management

Working under pressure

Cost control

Cross-department collaboration

Education

Certificate or Diploma in Culinary Arts

Job description

IHG Hotels & Resorts in Penang, Malaysia, seeks a skilled Chef de Partie to lead daily kitchen duties, ensuring quality and presentation in line with brand standards. You will supervise Demi Chefs and Commis, participate in pre-opening activities, and collaborate with Engineering, Stewarding, and Hygiene to uphold IHG's food philosophy.

The ideal candidate holds a certificate or diploma in culinary arts with 2–3 years of hotel kitchen experience, plus pre-opening exposure and familiarity with