Chef de Partie — Lead Kitchen & Menu Innovation | 5-Day Week

Giraffe Coffee Sdn Bhd; Selangor; On-site; MYR 45,000 - 73,000; Full time

Benefits offered by this job

Staff Meal Provided

R&D Incentives

Medical Claim

Staff Discount up to 50%

Team Member Referral Programme

Gazetted Double Pay on Public Holiday

5-Day Work Week

Job summary

Giraffe Coffee Sdn Bhd is seeking a skilled culinary professional to join our kitchen team as a senior cook. You will help shape menu concepts, ensure quality, and manage station operations to deliver timely, great-tasting dishes.

You will lead in food preparation, uphold sanitation standards, and coordinate with the head chef and management to optimize menus, cost controls, and inventory. This role emphasizes hands-on leadership in a fast-paced environment.

Qualifications

• Minimum 3 years of culinary experience.
• Able to work effectively under pressure.
• Strong leadership skills.
• Disciplined and follows procedures accordingly.
• Excellent self-motivation and the ability to work unsupervised.
• Strong multitasking and organizational skills.
• Knowledge of sanitation regulations.

Responsibilities

• Ensure that all food is of excellent quality and served in a timely manner.
• Frequent checks on quality of material and condition of equipment and devices used for cooking.
• Assist the head chef and the management team to define menu concepts and develop dishes.
• Monitor supplies and assisting with recipe costing and inventory control.
• Store ingredients and food items according to food safety standards.
• Maintain a clean and orderly cooking station and adhere to health and safety standards.

Skills

Culinary experience

Leadership

Under pressure

Multitasking

Sanitation knowledge

Job description

Giraffe Coffee Sdn Bhd is seeking a skilled culinary professional to join our kitchen team as a senior cook. You will help shape menu concepts, ensure quality, and manage station operations to deliver timely, great-tasting dishes.

You will lead in food preparation, uphold sanitation standards, and coordinate with the head chef and management to optimize menus, cost controls, and inventory. This role emphasizes hands-on leadership in a fast-paced environment.