Chef De Partie (Kuala Lumpur)

Bottega Mediterranea Sdn Bhd; Kuala Lumpur; On-site; MYR 56,000 - 78,000; Full time

Benefits offered by this job

Competitive salary based on experience

Annual leave & statutory benefits

Other employee benefits in accordance

with company policy

Job summary

Bottega Mediterranea Sdn Bhd in Kuala Lumpur is seeking a talented kitchen professional to join our fast-paced team. You will prepare, cook and present Italian dishes following our recipes and standards, ensuring consistency in quality and presentation.

With 2–4 years of kitchen experience, you will lead junior staff, support stock rotation, and maintain hygiene while delivering excellent service in a non-halal Italian cuisine environment.

Qualifications

• 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.

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

Team leadership

Food safety & hygiene

Communication

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