Chef de Partie - Grade Manger (Pre-Opening) - Conrad Kuala Lumpur

Hilton; Kuala Lumpur; Vor Ort; MYR 39.000 - 67.000; Vollzeit

Zusammenfassung

Hilton in Kuala Lumpur seeks a Chef de Partie to join a busy kitchen team. You will prepare high-quality dishes, assist the Sous Chef, and maintain FSMS/HACCP standards across all services.

The role involves menu planning, portion control, and close collaboration with the Stewarding department to ensure cleanliness and efficiency. Ideal candidates have hotel kitchen experience at a reputable property, strong leadership, and the ability to work under pressure while maintaining a professional

Qualifikationen

• High school graduate with hospitality focus or culinary schooling.
• Technical education in hospitality or culinary school preferred.
• Possess a valid health certificate.
• Good command of English in Verbal and Written form.

Aufgaben

• Prepare food for guests and team members following standard recipes and procedures.
• Assist the Sous Chef in daily kitchen operations and maintain high quality plating.
• Plan and implement menus, portions, and costing for kitchen output.
• Maintain cleanliness and hygiene according to FSMS and HACCP standards.
• Coordinate with Stewarding to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and professionally.
• Ensure ingredients meet pre-set quality standards and monitor stock levels.
• Carry out duties across the kitchen and support events as required.

Kenntnisse

Leadership skills

HACCP knowledge

English communication

Prioritization

Problem solving under pressure

Ausbildung

High school graduate

Culinary/ Hospitality education

Health certificate

Jobbeschreibung

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Work for off-site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Carry out any other reasonable duties and responsibilities as assigned.

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
• Work seamlessly with recipes, standards and plating guides.
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
• Maintain all HACCP aspects within the hotel operation.
• Use all equipment, tools and machines appropriately.
• Work for off-site events when tasked.
• Complete tasks and jobs outside of the kitchen area when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to every guests’ requests.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Carry out any other reasonable duties and responsibilities as assigned.

Qualifications

• High school graduate.
• At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.
• Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel.
• Technical education in hospitality or culinary school preferred.
• Possess a valid health certificate.
• Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
• Able to work with and consume all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Possess good leadership and training skills.
• Knowledgeable in HACCP.
• Working experience in similar capacity with international chain hotels is preferred.
• Good command in verbal and written English to meet business needs, preferred.