Demi Chef de Cuisine

IHG Hotels & Resorts; George Town; On-site; MYR 45,000 - 78,000; Full time

Job summary

IHG Hotels & Resorts in Penang, Malaysia is seeking a Chef de Partie to join our culinary team. You will assist in preparing and cooking dishes to high standards and support the Chef de Partie with mise en place and daily operations.

You will participate in pre-opening activities, supervise junior kitchen staff, ensure HACCP and hygiene compliance, and help maintain cost control while delivering quality food.

Qualifications

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

Responsibilities

• Prepare and cook dishes according to approved recipes and standards.
• Support in daily section operations and mise en place planning.
• Participate in pre-opening activities including kitchen setup, cleaning, and trials.
• Supervise Commis Chefs 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 skills

Food safety

Team leadership

Time management

Pressure handling

Cost control

Quality improvement

Education

Culinary Diploma

Job description

Your day to day

Key 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.

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 quality of raw and processed ingredients, as well as all relevant costs and expenses.
• To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet the highest IHG standards.
• Actively contribute to the IHG Hotels Food Library and hold regular masterclasses with in the team to continuously enhance quality.
• Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
• To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
• Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.
• Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
• He must ensure that all food offerings at the resort are the most attractive and flavorful possible 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 interact with IHG guests daily in outlets and create meaningful relationships.
• Personally, I monitor and follow through on VIP guests' and special dietary requirements.