Chef de Partie - Production Kitchen Lead (Day/Night) + OT

Talent Recruit; Selangor; On-site; MYR 39,000 - 61,000; Full time

Benefits offered by this job

OT payment

Transport allowance

6 days work

Job summary

Talent Recruit represents a prominent manufacturer of frozen and ready-to-eat foods seeking a Chef de Partie to be based in Balakong, Selangor. You will monitor day-to-day production fulfilment and assist in inventory control, ensuring SOP compliance and timely preparation of ingredients.

The role requires 2+ years in a central kitchen, strong cooking techniques, leadership, and the ability to work under pressure across day and night shifts, including weekends and public holidays with OT paid.

Qualifications

• At least 2 years as Chef de Partie or similar central kitchens experience.
• Proficiency in various cooking techniques and kitchen equipment.
• Strong organizational skills and attention to detail.
• Ability to work in a high-pressure environment.
• Excellent communication and leadership skills.
• Willingness to work shifts including weekends and public holidays.

Responsibilities

• Monitor day-to-day production fulfilment.
• Monitor inventory and assist in raw material prep.
• Inspect kitchen daily with follow-up reports and planning.
• Prepare ingredients, weigh, clean, and set up equipment per SOP.
• Handle kitchen preparation from start to finish for ready products.
• Plan manpower and supervise staff schedules.
• Monitor food quality, taste, and presentation; adjust as needed.
• Maintain clean, organized work area and compliant processes.
• Follow health and safety regulations and local requirements.
• Able to work independently and solve ad-hoc problems.

Skills

Cooking techniques

Kitchen leadership

Attention to detail

High-pressure work

Job description

Talent Recruit represents a prominent manufacturer of frozen and ready-to-eat foods seeking a Chef de Partie to be based in Balakong, Selangor. You will monitor day-to-day production fulfilment and assist in inventory control, ensuring SOP compliance and timely preparation of ingredients.

The role requires 2+ years in a central kitchen, strong cooking techniques, leadership, and the ability to work under pressure across day and night shifts, including weekends and public holidays with OT paid.