Chef de Partie / Sous Chef

Confit Sdn Bhd; Selangor; On-site; MYR 201,000 - 290,000; Full time

Job summary

Confit Sdn Bhd is seeking a strategic culinary leader to drive excellence across outlets in Malaysia. You will oversee recipe standardization, menu planning, and R&D to elevate quality, taste, and presentation while ensuring brand consistency.

You will lead large kitchen teams, implement food costing and waste reduction, monitor KPIs, and ensure strict food safety and regulatory compliance. Strong leadership and commercial acumen are essential.

Qualifications

• Minimum 2-5 years of professional culinary experience
• At least 1 year in a senior leadership role as a Chef de Partie
• Experience in menu development, product innovation, and culinary R&D
• Strong commercial acumen with understanding of food costing, budgeting, and kitchen controls
• Proven ability to lead large kitchen teams and manage change
• Excellent leadership, communication, and problem-solving skills

Responsibilities

• Develop, standardize, and maintain recipes, SOPs, food preparation methods, and plating standards
• Ensure all food produced consistently meets established quality, taste, presentation, and brand standards
• Lead menu planning, seasonal menu updates, product enhancement initiatives, and culinary innovation activities
• Drive R&D initiatives including new product development, market trend analysis, and menu improvement
• Conduct food tasting, product testing, and menu evaluation for commercial viability and customer satisfaction
• Work with Operations and Management teams to roll out new menu items successfully
• Oversee kitchen operations across outlets to ensure efficiency and compliance with standards
• Implement food costing, portion control, yield management, and wastage reduction initiatives
• Monitor kitchen KPIs such as food cost, productivity, and food quality standards
• Ensure full compliance with food safety, hygiene, sanitation, and regulatory requirements

Job description

This is a strategic leadership role responsible for driving culinary excellence, enhancing operational performance, fostering innovation, and ensuring consistent food quality across all outlets.

Key responsibilities

Develop, standardize, and maintain recipes, SOPs, food preparation methods, and plating standards

Ensure all food produced consistently meets established quality, taste, presentation, and brand standards

Lead menu planning, seasonal menu updates, product enhancement initiatives, and culinary innovation activities

Drive Research & Development (R&D) initiatives including new product development, market trend analysis, menu innovation, and continuous improvement of existing offerings

Conduct food tasting, product testing, and menu evaluation to ensure commercial viability and customer satisfaction

Work closely with Operations and Management teams to support successful rollout and execution of new menu items

Oversee kitchen operations across multiple outlets to ensure efficiency, consistency, and compliance with company standards

Implement effective food costing, portion control, yield management, and wastage reduction initiatives

Monitor kitchen KPIs including food cost, productivity, operational performance, and food quality standards

Ensure full compliance with food safety, hygiene, sanitation, and regulatory requirements

About you

Minimum 2-5 years of professional culinary experience, with at least 1 year in a senior leadership role as a Chef de Partie

Experience in menu development, product innovation, and culinary R&D

Strong commercial acumen with solid understanding of food costing, budgeting, and kitchen controls

Demonstrated ability to lead large kitchen teams and manage change within a growing organization

Excellent leadership, communication, and problem-solving skills