Chef De Partie @ Frostea Cafe

HAVEN HIGHLAND SDN. BHD.; Brinchang; On-site; MYR 45,000 - 67,000; Full time

Benefits offered by this job

Accommodation provided

Meal Provided

Medical Claims

EPF

SOCSO

Job summary

HAVEN HIGHLAND SDN. BHD. is seeking a skilled kitchen professional to manage a specific section, oversee junior staff, and maintain high-quality food preparation. The role requires leadership during service, inventory awareness, and adherence to safety standards.

The successful candidate will train commis chefs, collaborate with the head chef on menu changes, and step into other sections as needed to meet business demands. Accommodation and meal provisions are included.

Qualifications

• 2–3 years of experience in a professional kitchen, preferably as a senior Commis Chef.
• Able to converse well in English and/or Malay language.

Responsibilities

• Execute assigned sections of the menu with precision, ensuring quality and presentation.
• Prepare ingredients, cook dishes, and plate meals according to recipes and Head Chef’s instructions.
• Oversee and guide junior kitchen staff in your section, ensuring tasks are completed efficiently.
• Train and mentor commis chefs and other team members as needed.
• Take responsibility for a specific kitchen section (grill, pastry, or sauce).
• Ensure cleanliness, organization, and readiness of your station before and during service.
• Monitor stock levels in your section, minimizing wastage while maintaining supply.
• Communicate shortages or requirements to the Head Chef or kitchen management team.
• Maintain consistency in flavor, presentation, and portions; meet hygiene standards.
• Follow and enforce food safety regulations and hygiene practices.
• Coordinate with other sections to ensure smooth kitchen operations during service.
• Assist the Head Chef in menu changes, special dishes, or events as needed.
• Step into other sections or assist to meet business demands.
• Act as a leader in the absence of the Head Chef or Sous Chef.

Skills

Communication

English/Malay language

Job description

Execute assigned sections of the menu with precision, ensuring consistent quality and presentation.

Prepare ingredients, cook dishes, and plate meals according to recipes and Head Chef’s instructions.

Oversee and guide junior kitchen staff in your section, ensuring tasks are completed efficiently.

Train and mentor commis chefs and other team members as needed.

Section Management:

Take responsibility for a specific kitchen section (e.g., grill, pastry, or sauce).

Ensure the cleanliness, organization, and readiness of your station before and during service.

Inventory and Stock Management:

Monitor stock levels in your section, minimizing wastage while maintaining supply.

Communicate shortages or requirements to the Head Chef or kitchen management team.

Quality Control:

Maintain consistency in flavor, presentation, and portion size in all dishes produced in your section.

Ensure all food meets the restaurant’s quality and hygiene standards.

Health and Safety Compliance:

Follow and enforce food safety regulations and hygiene practices.

Ensure all equipment in your section is clean and in proper working condition.

Collaboration with the Kitchen Team:

Coordinate with other sections to ensure smooth kitchen operations during service.

Assist the Head Chef in menu changes, special dishes, or events as needed.

Step into other sections or assist where required to meet business demands.

Act as a leader in the absence of the Head Chef or Sous Chef.

Requirements

At least 2–3 years of experience in a professional kitchen, preferably in a similar role or as a senior Commis Chef

Able to converse well in English and/or Malay Language

Accommodation provided

Meal Provided

Medical Claims

EPF

SOCSO