Chef De Partie (Malay Kitchen) - Contract

Convex Malaysia; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A local catering service in Kuala Lumpur is seeking a kitchen supervisor to oversee food preparation and staff training based on banquet event orders. The ideal candidate will ensure that kitchen operations run smoothly, uphold HACCP standards for food safety, and handle daily attendance records. Responsibilities include supervising mise-en-place preparations, conducting staff training, and ensuring compliance with food storage guidelines. This role promises a dynamic working environment with opportunities for growth.

Qualifications

• Experience in food preparation based on banquet event requirements.
• Ability to supervise and train kitchen staff effectively.
• Knowledge of HACCP requirements for food storage.

Responsibilities

• Prepare food based on banquet event orders.
• Supervise mise-en-place preparations for the day.
• Conduct cleaning of kitchen appliances as per schedule.
• Train subordinates to work independently.
• Record daily attendance of all team members.

Job description

Prepare food based on banquet event order for the day.

Delegate and supervise all mise-en place preparations for the day.

Conduct cleaning of the kitchen chillers and freezers as per the schedule.

Conduct training for subordinates to work independently.

Conduct clearing for all functions based on banquet event order for the day.

Initiate smooth and effective manning of the kitchen operations with the assistant section chef.

Record daily attendance of all team members.

Stand in for assistant section chef in his absence.

Ensure all cooked food which is not exposed is properly stored according to HACCP requirements.

Ensure each dish that is served is properly garnished and displayed.

Conduct set-ups and clearing out after events based on the function sheet

Take correction action if food prepared based on banquet event order for the day is not sufficient. Take corrective action to ensure all mise-en place preparations for the day is conducted prior to the event.

Take corrective action to ensure supervision on cleaning of the kitchen chillers and freezers are carried out.

Take corrective action to ensure training for subordinates to work independently is conducted.

Take corrective action to ensure clearing for all functions is based on banquet event order for the day.

Take corrective action to ensure sufficient manning is engaged to carry out the smooth and effective operation of the kitchen with the assistant section chef.

Take corrective action to ensure daily recording of attendance for all team members.

Take corrective action to ensure supervision in absence of the assistant section chef.

Take corrective action to ensure all cooked food which is not exposed is properly stored according to HACCP requirements.

Take corrective action to ensure each dish that is served is properly garnished and displayed.

Take corrective action to ensure set-ups and clearing out after events are based on the function sheet.

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