Chef De Partie (Johor Bahru)

Bottega Mediterranea Sdn Bhd; Johor Bahru; On-site; MYR 42,000 - 65,000; Full time

Benefits offered by this job

Competitive salary

Annual leave

Other employee benefits

Job summary

Bottega Mediterranea Sdn Bhd in Malaysia is seeking a passionate kitchen professional to manage daily operations of a designated kitchen section. You will prepare, cook and present dishes per Bottega recipes, ensuring consistent quality and presentation across all plates.

Join a team-focused environment with responsibilities including staff training, stock control and maintaining high hygiene standards in a fast-paced setting.

Qualifications

• 2–4 years of kitchen experience, preferably in Italian or Western cuisine.
• Food Handler Certificate and typhoid vaccination, or willingness to obtain.
• Good teamwork, communication and leadership skills.
• Able to work shifts, weekends and public holidays.

Responsibilities

• Manage daily operations of your assigned kitchen section.
• Prepare, cook and present dishes according to Bottega recipes and standards.
• Maintain consistency in food quality, portion and presentation.
• Support stock rotation, proper food storage and waste control.
• Guide and train junior kitchen team members.
• Maintain kitchen cleanliness, food safety and hygiene standards.
• Work closely with the Sous Chef and FOH team for smooth service.

Skills

Kitchen experience

Italian/Western cuisine

Food safety & hygiene

Team leadership

Education

Culinary / Hospitality qualification

Job description

Bottega is a non-halal Italian F&B company focused on authentic Italian cuisine, quality ingredients and genuine hospitality. We are looking for passionate and committed individuals to join our team and grow with us.

Key Responsibilities

• Manage daily operations of your assigned kitchen section.
• Prepare, cook and present dishes according to Bottega recipes and standards.
• Maintain consistency in food quality, portion and presentation.
• Support stock rotation, proper food storage and waste control.
• Guide and train junior kitchen team members.
• Maintain kitchen cleanliness, food safety and hygiene standards.
• Work closely with the Sous Chef and FOH team for smooth service.

Requirements

• Minimum 2–4 years of kitchen experience, preferably in Italian or Western cuisine.
• Culinary/Hospitality qualification is an advantage.
• Good cooking techniques and knowledge of food safety & hygiene.
• Food Handler Certificate and typhoid vaccination, or willingness to obtain.
• Good teamwork, communication and leadership skills.
• Able to work efficiently in a fast-paced kitchen environment.
• Able to work shifts, weekends and public holidays.

Company Benefits

• Competitive salary based on experience
• Annual leave & statutory benefits
• Other employee benefits in accordance with company policy