Demi Chef / Chef de Partie (Hot Kitchen)

PAUL Bakery Malaysia; Kuala Lumpur; On-site; MYR 4,000 - 6,500; Full time

Benefits offered by this job

Staff meals provided

Competitive salary

Training and development opportunities

Professional working environment

Job summary

Le Tamelier Sdn Bhd is seeking dedicated Demi Chef / Chef de Partie to join our kitchen operations in Malaysia. You will manage daily food preparation, maintain quality and hygiene, and ensure efficient service in a fast-paced environment.

The role requires hands-on, disciplined individuals who can work under pressure, with experience in café, bakery, restaurant, hotel, or premium F&B settings preferred. Immediate start available for suitable candidates.

Qualifications

• Minimum 1-3 years of relevant experience in Kitchen operations.
• Experience in café, bakery, restaurant, hotel, or premium F&B environment is an advantage.
• Basic understanding of food safety and kitchen hygiene practices.
• Able to work under pressure in a fast-paced environment.
• Responsible, committed, and team oriented.
• Willing to work on weekends, public holidays, and rotational shifts.

Responsibilities

• Food Preparation & Production: Prepare and cook food items according to Company recipes, SOPs, and presentation standards.
• Ensure consistency in taste, quality, portioning, and food presentation.
• Handle mise en place and daily preparation efficiently to support smooth kitchen operations.
• Monitor freshness and quality of ingredients before usage.
• Section Management: Manage assigned kitchen or pastry section effectively during operations.
• Ensure proper arrangement and cleanliness of workstations at all times.
• Coordinate with kitchen team members to ensure smooth workflow and timely food delivery.
• Hygiene & Food Safety Compliance: Maintain high standards of cleanliness, sanitation, and food safety practices.
• Ensure compliance with Company SOPs, HACCP standards, and hygiene requirements.
• Practice proper food storage, labeling, and stock rotation procedures.
• Operational Support: Assist Sous Chef and Head Chef in daily operational requirements.
• Support inventory control and minimize food wastage.
• Report equipment issues, shortages, or operational concerns promptly.
• Work closely with kitchen team members to maintain a positive and efficient working environment.
• Follow instructions from superiors professionally and responsibly.
• Maintain good discipline, punctuality, and grooming standards.

Skills

Food safety

Teamwork

Pressure handling

Hygiene standards

Job description

Le Tamelier Sdn Bhd is looking for dedicated and passionate Demi Chef / Chef de Partie professionals to join our Kitchen operations immediately.

The selected candidate will be responsible for managing daily food preparation activities within the assigned section while ensuring consistency, quality, hygiene, and operational efficiency in accordance with Company standards.

This role is suitable for individuals who are hands-on, disciplined, and able to perform efficiently in a fast-paced kitchen environment.

Job Purpose

To support daily kitchen operations by ensuring all food preparation, cooking, and production activities are executed efficiently, safely, and consistently while maintaining the Company's quality standards, food safety compliance, and operational expectations.

Key Responsibilities

Food Preparation & Production

Prepare and cook food items according to Company recipes, SOPs, and presentation standards.

Ensure consistency in taste, quality, portioning, and food presentation.

Handle mise en place and daily preparation efficiently to support smooth kitchen operations.

Monitor freshness and quality of ingredients before usage.

Section Management

Manage assigned kitchen or pastry section effectively during operations.

Ensure proper arrangement and cleanliness of workstations at all times.

Coordinate with kitchen team members to ensure smooth workflow and timely food delivery.

Hygiene & Food Safety Compliance

Maintain high standards of cleanliness, sanitation, and food safety practices.

Ensure compliance with Company SOPs, HACCP standards, and hygiene requirements.

Practice proper food storage, labeling, and stock rotation procedures.

Operational Support

Assist Sous Chef and Head Chef in daily operational requirements.

Support inventory control and minimize food wastage.

Report equipment issues, shortages, or operational concerns promptly.

Work closely with kitchen team members to maintain a positive and efficient working environment.

Follow instructions from superiors professionally and responsibly.

Maintain good discipline, punctuality, and grooming standards.

Requirements

Minimum 1-3 years of relevant experience in Kitchen operations.

Experience in café, bakery, restaurant, hotel, or premium F&B environment is an advantage.

Basic understanding of food safety and kitchen hygiene practices.

Able to work under pressure in a fast-paced environment.

Responsible, committed, and team oriented.

Willing to work on weekends, public holidays, and rotational shifts.

What We Offer

Competitive salary package

Staff meals provided

Training and development opportunities

Professional and supportive working environment

Immediate Hiring

Candidates who are available for immediate commencement or short notice will be prioritized.