Demi Chef de Partie — Creative Kitchen Prep Pro

Moxy Hotels; Putrajaya; On-site; MYR 31,000 - 50,000; Full time

Job summary

Moxy Hotels in Putrajaya is seeking a non-management Kitchen/Culinary role to prepare meals, regulate oven temperatures, thaw items, and ensure proper portions and presentation in line with recipes and quality standards. The role requires maintaining logs, communicating with the Chef about excess items for daily specials, and assisting with hiring, training, scheduling, and coaching of the team.

A technical/vocational degree and at least 3 years of related experience are preferred; no

Qualifications

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: None

Responsibilities

• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Thaw frozen items in the refrigerator as needed.
• Ensure proper portion, arrangement, and garnish; maintain logs.
• Monitor quality and quantity of prepared food.
• Inform Chef of excess food for daily specials.
• Notify service staff of menu specials and stock status.
• Prepare and cook food according to recipes and standards.
• Assist in hiring, training, scheduling, evaluating, counseling, and coaching employees.
• Follow safety, security, and company policies; report issues.
• Maintain professional appearance and confidentiality of information.
• Anticipate guests' service needs and communicate clearly.
• Develop positive working relationships; support team goals.
• Adhere to quality standards; stand/walk for long periods; lift up to 25 pounds.
• Perform other duties as requested by Supervisors.

Skills

3+ years related experience

Education

Technical / Vocational School Degree

Job description

Moxy Hotels in Putrajaya is seeking a non-management Kitchen/Culinary role to prepare meals, regulate oven temperatures, thaw items, and ensure proper portions and presentation in line with recipes and quality standards. The role requires maintaining logs, communicating with the Chef about excess items for daily specials, and assisting with hiring, training, scheduling, and coaching of the team.

A technical/vocational degree and at least 3 years of related experience are preferred; no