Chef De Partie ( Pulau Pinang)

Bottega Mediterranea Sdn Bhd; Penang; On-site; MYR 28,000 - 50,000; Full time

Benefits offered by this job

Annual leave

Statutory benefits

Other employee benefits

Job summary

Bottega Mediterranea Sdn Bhd is seeking passionate kitchen staff to lead and support daily operations in our Penang kitchen. You will prepare and present authentic Italian dishes, ensuring consistent quality and portion control in a fast-paced environment.

Join a team that values food safety, hygiene, and collaborative service with the Sous Chef and front-of-house staff to deliver genuine hospitality.

Qualifications

• 2–4 years of kitchen experience, preferably in Italian or Western cuisine.
• Culinary or hospitality qualification preferred.
• Knowledge of food safety and hygiene.
• Food Handler Certificate and typhoid vaccination, or willingness to obtain.
• Able to work shifts, weekends and public holidays.

Responsibilities

• Manage daily operations of your assigned kitchen section.
• Prepare, cook and present dishes according to recipes and standards.
• Maintain consistency in food quality, portion and presentation.
• Support stock rotation, proper food storage and waste control.
• Guide and train junior kitchen team members.
• Maintain kitchen cleanliness, food safety and hygiene standards.
• Work closely with the Sous Chef and FOH team for smooth service.

Skills

Teamwork

Leadership

Communication

Fast-paced

Education

Culinary/Hospitality qualification

Job description

Bottega is a non-halal Italian F&B company focused on authentic Italian cuisine, quality ingredients and genuine hospitality. We are looking for passionate and committed individuals to join our team and grow with us.

Key Responsibilities

• Manage daily operations of your assigned kitchen section.
• Prepare, cook and present dishes according to Bottega recipes and standards.
• Maintain consistency in food quality, portion and presentation.
• Support stock rotation, proper food storage and waste control.
• Guide and train junior kitchen team members.
• Maintain kitchen cleanliness, food safety and hygiene standards.
• Work closely with the Sous Chef and FOH team for smooth service.

Requirements

• Minimum 2–4 years of kitchen experience, preferably in Italian or Western cuisine.
• Culinary/Hospitality qualification is an advantage.
• Good cooking techniques and knowledge of food safety & hygiene.
• Food Handler Certificate and typhoid vaccination, or willingness to obtain.
• Good teamwork, communication and leadership skills.
• Able to work efficiently in a fast-paced kitchen environment.
• Able to work shifts, weekends and public holidays.

Company Benefits

• Competitive salary based on experience
• Annual leave & statutory benefits
• Other employee benefits in accordance with company policy