Chef de Partie - High-Volume Hotel Kitchen Lead

Kimpton; Malaysia; On-site; MYR 48,000 - 72,000; Full time

Job summary

Kimpton is seeking a hands-on Chef de Partie to supervise a kitchen section in the Colleague Restaurant. You will prepare and cook meals per approved menus and portion standards, ensuring on-time production for all service periods with consistent quality.

You will also assist in pre-opening activities, supervise Demi Chefs and Commis, and uphold IHG standards, HACCP, and local health regulations while managing portioning, waste, and stock using FIFO principles.

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• 2–3 years experience as Chef de Partie or strong Demi Chef in a hotel or high-volume kitchen.
• Experience in staff dining / canteen operations preferred.
• Pre-opening hotel experience an advantage.

Responsibilities

• Supervise daily operations of the assigned kitchen section in the Colleague Restaurant.
• Prepare and cook meals for colleagues according to approved menus, recipes, and portion standards.
• Ensure timely production for all meal periods while maintaining quality and consistency.
• Assist in pre-opening activities including kitchen setup, SOP implementation, and trial runs.
• Supervise, guide, and train Demi Chefs and Commis assigned to the section.
• Ensure compliance with IHG standards, HACCP, and local health regulations at all times.
• Control portioning, reduce food wastage, and support food cost targets.
• Maintain cleanliness, organization, and safe working practices in all kitchen areas.
• Assist in receiving, storage, and stock rotation following FIFO principles.

Skills

Organizational skills

Multitasking

Food safety knowledge

Waste control

Staff supervision

Education

Culinary Arts certificate/diploma

Job description

Kimpton is seeking a hands-on Chef de Partie to supervise a kitchen section in the Colleague Restaurant. You will prepare and cook meals per approved menus and portion standards, ensuring on-time production for all service periods with consistent quality.

You will also assist in pre-opening activities, supervise Demi Chefs and Commis, and uphold IHG standards, HACCP, and local health regulations while managing portioning, waste, and stock using FIFO principles.