Chef de Partie — Lead Prep, Plating & Menu Creation

GeesGroup.co; Petaling Jaya; On-site; MYR 39,000 - 73,000; Full time

Job summary

Gees Group in Malaysia is seeking a skilled CDP to join both its restaurant and central kitchen teams in Kuala Lumpur and Petaling Jaya. You will assist the Head Chef and Sous Chef in day-to-day operations, while upholding the highest standards of food preparation, quality, and presentation.

You will oversee the preparation and cooking of items in your section, help create new menu items and tasting menus, ensure proper portioning and plating, train junior staff, and manage stock levels to keep

Qualifications

• Proven experience as a Demi/CDP or similar in a reputable restaurant or hotel.
• Knowledge of different cooking techniques and cuisines.
• Strong organizational and leadership skills.
• Culinary degree or certification is a plus.

Responsibilities

• Assist the Head Chef and Sous Chef in the day-to-day operations of the kitchen.
• Ensure the highest standards of food preparation, quality, and presentation are maintained.
• Oversee the preparation and cooking of menu items in your assigned section.
• Assist in creating and developing new menu items, special dishes, and tasting menus.
• Ensure proper portioning, presentation, and serving of food in accordance with guidelines.
• Supervise and train junior members of the kitchen staff, providing guidance and support.
• Manage and maintain proper stock levels of ingredients and supplies for your section.
• Collaborate with other team members to ensure efficient and smooth kitchen operations.

Skills

Cooking techniques

Leadership

Menu development

Quality control

Education

Culinary degree or certification

Job description

Gees Group in Malaysia is seeking a skilled CDP to join both its restaurant and central kitchen teams in Kuala Lumpur and Petaling Jaya. You will assist the Head Chef and Sous Chef in day-to-day operations, while upholding the highest standards of food preparation, quality, and presentation.

You will oversee the preparation and cooking of items in your section, help create new menu items and tasting menus, ensure proper portioning and plating, train junior staff, and manage stock levels to keep