Chef De Partie - Pastry/Bakery

Minor Hotels; Desaru; On-site; MYR 33,480 - 55,800; Full time

Job summary

Minor Hotels is seeking a Chef de Partie for Anantara Desaru Coast Resort & Villas in Malaysia. The successful candidate will oversee culinary dishes in their section, ensuring food quality and creativity that delights hotel visitors.

Familiarity with culinary functions and a strong ability to work under pressure are essential for this role. Join us to play a vital role in making our food and beverage offerings a standout feature.

Qualifications

• Strong knowledge about culinary functions and specialty.

Responsibilities

• Ensure quality and creativity in food and beverage offerings.
• Oversee culinary dishes prepared in their section.
• Organize and work efficiently in a high-pressure environment.

Job description

Overview

Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.

Job Location

Anantara Desaru Coast Resort & Villas

Responsibilities

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high‑pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.