Chef de Partie: High-Volume Kitchen Lead

InterContinental Hotels Group; Malaysia; On-site; MYR 42,000 - 66,000; Full time

Job summary

InterContinental Hotels Group is seeking a Chef de Partie to supervise daily kitchen operations, preparing meals per approved menus and portion standards. You will ensure timely production across all meals while maintaining quality and consistency, and assist in pre-opening activities including setup and SOP implementation.

The role requires 2–3 years of relevant hotel kitchen experience, with a Diploma or Certificate in Culinary Arts.

Qualifications

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

Responsibilities

• Supervise daily kitchen operations for the assigned section.
• Prepare and cook meals according to approved menus and portion standards.
• Ensure timely production for all meal periods with quality and consistency.
• Assist in pre-opening activities including setup, SOPs and trials.
• Supervise and train Demi Chefs and Commis in the section.
• Comply with IHG standards, HACCP and local health regulations.
• Control portions, reduce waste and support food cost targets.
• Maintain cleanliness, organization and safe working practices.
• Assist in receiving, storage and FIFO-based stock rotation.

Skills

Organizational skills

Multitasking

Food safety knowledge

Waste control mindset

Supervise/train juniors

Education

Diploma in Culinary Arts

Certificate in Culinary Arts

Job description

InterContinental Hotels Group is seeking a Chef de Partie to supervise daily kitchen operations, preparing meals per approved menus and portion standards. You will ensure timely production across all meals while maintaining quality and consistency, and assist in pre-opening activities including setup and SOP implementation.

The role requires 2–3 years of relevant hotel kitchen experience, with a Diploma or Certificate in Culinary Arts.