Chef De Partie - Tanjung Tokong

Blue Reef Fish & Chips; Penang; On-site; MYR 20,000 - 100,000; Full time

Job summary

A local fish and chips restaurant in Penang seeks a skilled kitchen staff member to manage a kitchen station. The ideal candidate should possess strong culinary skills, excel in multitasking and teamwork, and adhere to food safety standards. This role offers opportunities for growth, annual leave, and other benefits including medical leave and bonuses based on performance. Candidates should be prepared to work 6 days a week in a fast-paced environment.

Benefits

Opportunities for growth/promotions

Bonus based on performance

Medical and hospitalisation leave

Annual leave

Training provided

EPF & SOCSO provided

Qualifications

• Ability to work independently and under pressure.
• Must have a strong sense of responsibility and a positive character.
• Able to work 6 days a week.

Responsibilities

• Manage a kitchen station.
• Oversee a particular section of the kitchen.
• Prepare and cook dishes according to standards.
• Supervise and train junior staff.
• Maintain food safety and hygiene standards.
• Assist senior team members with tasks.

Skills

Strong culinary skills

Good multitasking abilities

Excellent communication skills

Teamwork

Job description

Requirements

• Ability to work independently and under pressure.
• Must strictly adhere to rules and regulations set by the company.
• Must be able to follow directions provided by the manager/superior.
• Must have a strong sense of responsibility and a positive character.
• Must have good teamwork, communication skills and attention to detail.
• Able to work 6 days a week.
• Able to work at: Tanjung Tokong, Penang.

Skills and Qualifications

• Strong culinary skills and experience in a specific station.
• Good multitasking and prioritization abilities.
• Excellent communication and teamwork skills.
• Physical stamina for long hours on your feet and lifting.

Responsibilities

• Manage a kitchen station.
• Oversee a particular section of the kitchen, such as the sauce, grill, or pastry station.
• Prepare and cook dishes: ensure high-quality food is prepared and cooked consistently according to standard operating procedures (SOPs).
• Supervise junior staff: train and manage other chefs in their section, including commis chefs or demi-chefs.
• Maintain standards: uphold food safety, health, and hygiene regulations.
• Assist the senior team: support the sous chef and head chef with other tasks and at special events.

Benefits

• Opportunities for growth/promotions.
• Bonus depending on company and individual performances.
• Medical and hospitalisation leave.
• Annual leave.
• Training provided.
• EPF & SOCSO provided.

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