Creative Chef de Partie & Pre-Opening Leader

IHG; Malaysia; On-site; MYR 45,000 - 78,000; Full time

Job summary

IHG in Malaysia is seeking a skilled Chef de Partie to lead daily operations of a kitchen section, ensuring high standards of food quality and presentation in line with IHG specifications.

You will prepare, cook, and present dishes, supervise junior staff, and participate in pre-opening activities. The role emphasizes HACCP compliance, cost control, and collaboration with Engineering, Stewarding, and Hygiene teams to uphold IHG standards.

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef in a hotel or professional kitchen.
• Pre-opening experience preferred.
• Experience with international hotel brands is an advantage.

Responsibilities

• Manage daily operations of the assigned kitchen section to ensure food quality, presentation, and consistency.
• Prepare, cook, and present dishes according to approved recipes and standards.
• Assist with pre-opening activities including mise en place planning, equipment testing, and trial runs.
• Supervise and guide Demi Chefs and Commis during shifts.
• Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
• Control portioning, minimize wastage, and support food cost targets.
• Maintain cleanliness, organization, and safe working practices in the section.
• Assist in receiving, storage, and stock rotation following FIFO standards.
• Report operational issues or maintenance needs to the Sous Chef.

Skills

Technical cooking

Supervising junior staff

Food safety & hygiene

Time management

Working under pressure

Cost control

Menu planning

Education

Certificate/Diploma in Culinary Arts or equivalent

Job description

IHG in Malaysia is seeking a skilled Chef de Partie to lead daily operations of a kitchen section, ensuring high standards of food quality and presentation in line with IHG specifications.

You will prepare, cook, and present dishes, supervise junior staff, and participate in pre-opening activities. The role emphasizes HACCP compliance, cost control, and collaboration with Engineering, Stewarding, and Hygiene teams to uphold IHG standards.