Chef de Partie: Lead a High-Volume Station

Only World Group; George Town; Sur place; MYR 72 000 - 108 000; Plein temps

Résumé du poste

Only World Group is seeking a Station Chef to own and run a designated kitchen station, ensuring dishes meet recipes, presentation standards, and service targets during peak periods. You will prep and stock ahead of rushes, manage inventory, and help introduce new seasonal dishes under the guidance of the Head Chef.

Join a dynamic team that emphasizes consistency, safety, and teamwork across hotel and resort dining environments.

Qualifications

• Solid grasp of culinary techniques and knife skills.
• Strong leadership, communication, and multi-tasking under peak service pressure.
• Food handler certification or culinary background preferred.

Responsabilités

• Run and take full ownership of your assigned station (e.g., Hot Kitchen, Pastry, Breakfast/Pantry), producing dishes to exact café recipes, presentation guidelines, and ticket-time targets during peak rushes.
• Prep, measure, and stock all station components ahead of peak meal services to prevent line bottlenecks and maintain consistent output.
• Assist Head Chef with testing, yield calculations, and line execution for new seasonal dishes and menu updates.
• Stock and rotate station inventory with FIFO to protect café margins.
• Inspect incoming perishable ingredients for freshness, temperature, and specs before deliveries signing off.
• Direct, train, and support junior kitchen staff on prep techniques, plating, and kitchen speed.

Connaissances

Culinary skills

Knife skills

Leadership

Formation

Food handler certification

Description du poste

Only World Group is seeking a Station Chef to own and run a designated kitchen station, ensuring dishes meet recipes, presentation standards, and service targets during peak periods. You will prep and stock ahead of rushes, manage inventory, and help introduce new seasonal dishes under the guidance of the Head Chef.

Join a dynamic team that emphasizes consistency, safety, and teamwork across hotel and resort dining environments.