Demi Chef De Partie

Hyatt Group; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading international hospitality company in Kuala Lumpur is seeking a skilled culinary professional to assist in preparing authentic Japanese dishes. The role requires a minimum of 2 years' experience in a professional kitchen, with a focus on Japanese cuisine. Candidates should possess knowledge of knife handling and food hygiene practices. This position offers an opportunity to work in a dynamic kitchen environment and contribute to delivering exceptional dining experiences for guests.

Qualifications

• Minimum 2 years of experience in a professional kitchen with exposure to Japanese cuisine.
• Basic knowledge of Japanese ingredients, knife handling and traditional cooking techniques.
• Ability to follow recipes and maintain consistency in food preparation.
• Good understanding of food hygiene and safety practices.

Responsibilities

• Assist in preparation and presentation of authentic Japanese dishes.
• Support daily kitchen operations and maintain mise en place.
• Ensure all assigned tasks are completed efficiently.

Skills

Experience in Japanese cuisine

Knife handling skills

Food hygiene knowledge

Ability to follow recipes

Job description

Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally.

You will assist in preparation and presentation of authentic Japanese dishes, ensuring consistency, quality and adherence to hygiene and safety standards. Under the guidance of the Chef De Partie and Sous Chef, you will support daily kitchen operations, maintain mise en place and ensure all assigned tasks are completed efficiently and with attention to detail. You will work across various Japanese culinary sections including sushi, sashimi, tempura and hot kitchen as needed to deliver exceptional dining experiences to our guests.

Qualifications

• Minimum 2 years of experience in a professional kitchen with exposure to Japanese cuisine.
• Basic knowledge of Japanese ingredients, knife handling and traditional cooking techniques.
• Ability to follow recipes, plating guidelines and maintain consistency in food preparation.
• Good understanding of food hygiene and safety practices.