Chef de Partie Cusinie

InterContinental Hotels Group; George Town; On-site; MYR 39,000 - 61,000; Full time

Job summary

InterContinental Hotels Group in Penang is seeking a Chef de Partie to manage daily kitchen operations, ensuring top quality, presentation and consistency across dishes. You will prepare, cook, and present meals to approved recipes, assist with pre-opening mise en place, and supervise junior staff on shift.

The role requires 2–3 years’ hotel kitchen experience, HACCP and hygiene familiarity, and strong organizational skills. Pre-opening experience and exposure to international brands are a plus.

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.

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.

Skills

Technical cooking

Team supervision

Food safety

Organization

Work under pressure

Cost control

Cross-department collaboration

Training masterclasses

Planning and delegation

Seasonal menu development

Guest satisfaction

Education

Certificate or Diploma in Culinary Arts or equivalent

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 miseenplace planning, equipment testing, and trial runs.
• Supervise and guide Demi Chefs andCommisduring 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 dePartieor 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 qualityof raw and processed ingredients, as well as all relevant costs and expenses.
• To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, 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 uplifting 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 ServiceBehaviors, 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 interactwith IHG guests daily in outlets and create meaningful relationships.
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.