Demi Chef de Cuisine

InterContinental Hotels Group; George Town; On-site; MYR 47,000 - 87,000; Full time

Job summary

InterContinental Hotels Group in Penang, Malaysia invites applications for a Chef de Partie. You will assist in prep and cooking to meet approved recipes and standards, while supporting daily section operations and mise en place planning in a busy hotel kitchen.

The role requires 1–2 years in a professional kitchen, with pre-opening or international hotel experience considered an advantage. You will maintain high hygiene, collaborate with other departments, and contribute to consistent quality

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 1–2 years of experience in a professional kitchen or hotel.
• Pre-opening or international hotel experience is an advantage.

Responsibilities

• Assist in preparing and cooking dishes according to approved recipes and standards.
• Support the Chef de Partie in daily section operations and mise en place planning.
• Participate in pre-opening activities including kitchen setup, cleaning, and trial runs.
• Supervise Commis Chefs when assigned and provide on-the-job guidance.
• Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
• Maintain cleanliness, organization, and hygiene of the work area.
• Assist in portion control, waste reduction, and basic inventory tasks.
• Follow safe work practices and report maintenance or safety issues.

Skills

Cooking

Food safety

Supervision

Time management

Teamwork

Pressure handling

Cost control

Menu coordination

Education

Diploma in Culinary Arts

Job description

Your day to day

Key Responsibilities

• Assist in preparing and cooking dishes according to approved recipes and standards.
• Support the Chef dePartiein daily section operations and miseenplace planning.
• Participate in pre-opening activities including kitchen setup, cleaning, and trial runs.
• SuperviseCommisChefs when assigned and provide on-the-job guidance.
• Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
• Maintain cleanliness, organization, and hygiene of the work area.
• Assist in portion control, waste reduction, and basic inventory tasks.
• Follow safe work practices and report maintenance or safety issues.

Qualifications

• Certificate or Diploma in Culinary Arts or equivalent.
• Minimum 1–2 years of experience in a professional kitchen or hotel environment.
• Pre-opening or international hotel experience is an advantage.

Skills & Competencies

• Good cooking and food preparation skills
• Knowledge of food safety and hygiene standards
• Ability to supervise junior kitchen colleagues
• Good time management and teamwork skills
• Ability to work under pressure
• Maintain your department's consistency through the continuous improvement of the qualityof raw and processed ingredients, as well as all relevant costs and expenses.
• To collaborate directly with all support departments—Engineering, Stewarding, andHygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipmentupkeep, and Hygiene Program to meet the highest IHG standards.
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses withinthe team to continuously enhance quality.
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks tothe appropriate team members.
• To run a cost-effective operation, maximizing product quality and profitability whileupholding IHG standards and food philosophy.
• Establish unique seasonal identities for the food and ensure that these offerings fulfill ourIHG Guests' needs.
• Ensures customer satisfaction in accordance with the InterContinental Distinction ServiceBehaviors, the Strategic Brand Pillars, and the relevant service standards of the IHGBrand.
• He must ensure that all food offerings at the resort are the most attractive and flavorfulpossible so that we consistently provide the highest quality food to our guests.
• I personally meet with potential event guests for menu planning and discussions. I interactwith IHG guests daily in outlets and create meaningful relationships.
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.