Demi Chef De Partie

InterContinental Hotels Group; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hotel group in Kuala Lumpur seeks a Kitchen Assistant to support the Chef de Partie. The role involves coordinating kitchen operations, ensuring high standards of food quality and safety, and training junior staff. Ideal candidates should have strong cooking skills, good communication abilities, and a passion for food. This physically demanding position requires excellent teamwork in a busy environment.

Qualifications

• Must be aware of menu items and presentation standards.
• Demonstrate initiative and leadership towards junior team members.
• Good communication skills and ability to work in a fast-paced environment.

Responsibilities

• Support the Chef de Partie and other chefs in the kitchen.
• Coordinate kitchen operations for smooth service.
• Maintain cleanliness and organization of the workstation.

Skills

Cooking

Communication skills

Team coordination

Job description

You already told us that you are passionate and creative by nature, with an appetite for hard work, and we have plenty on the menu for you, so you will feel perfectly at home in this team.

Regarding the role, it’s as the job title says, you will be supporting the Chef de Partie and cooking in our kitchen, providing mouth-watering dishes.

You will be working with the Chef de Cuisine/Executive Sous Chef. This is a great opportunity to learn from the best and develop your skills, whether you prefer oysters, burgers, or asparagus.

KEY RESPONSIBILITIES

• Be fully aware of all menu items, recipes, methods of production, and presentation standards.
• Coordinate with all kitchen sections to ensure smooth service.
• Demonstrate initiative at all times.
• Lead and support junior team members.
• Strive to improve skills and knowledge.
• Produce work according to deadlines.
• Find solutions to minor obstacles independently.
• Maintain a positive professional image.
• Collect and report daily data and issues.
• Review production sheets with the Chef de Partie or sous chef.
• Prepare and delegate food production to ensure timely guest service.
• Participate in training junior talent and apprentices.
• Follow standardized recipes and specifications for consistency.
• Keep workstations clean and organized.
• Follow opening and closing procedures.
• Minimize over-production and waste, ensure proper food storage.
• Operate kitchen equipment safely.
• Handle, store, prepare, and serve food safely per guidelines.
• Report equipment issues and food quality concerns promptly.
• Follow safety regulations and maintain a clean, safe environment.
• Adhere to environmental policies.
• Perform other duties as required.
• Log all activities in the kitchen logbook.
• Brief team on new updates and follow up.
• Monitor deliveries and coordinate accordingly.
• Follow cleaning schedules.
• Ensure confident operation of the section.
• Maintain a sense of urgency.
• Delegate tasks to commis A and B.
• Coordinate with kitchen team members.
• Communicate effectively with the Chef de Partie and senior chefs.
• Manage stock rotation and storage properly.

This is a physically demanding role requiring you to be on your feet most of the time. Good communication skills are essential, and multilingual abilities are a plus but not required.