Chef de Partie Cusinie

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

Your day to day

Key Responsibilities

• Manage daily operations of the assigned kitchen section to ensure food quality, presentation, 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 portioning, 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.

Qualifications

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

Skills & Competencies

• Strong technical cooking skills
• Ability to supervise and train junior kitchen colleagues
• Knowledge of food safety and hygiene standards
• Good organizational and time-management skills
• Ability to work under pressure
• Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.
• To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
• To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
• Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.
• Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
• He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.
• I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships.
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.