Italian Demi Chef de Partie | Fast-Paced Kitchen Growth

Bottega Mediterranea Sdn Bhd; Penang; On-site; MYR 40,000 - 56,000; Full time

Benefits offered by this job

Competitive salary based on experience

Annual leave & statutory benefits

Other employee benefits in accordance

Job summary

Bottega Mediterranea Sdn Bhd in Penang invites passionate kitchen professionals to join our team. Prepare and cook dishes to our Italian standards, manage mise en place, and ensure quality and presentation during service.

You will work closely with senior chefs, support junior team members, and follow food safety SOPs. Shifts, weekends and public holidays required; relevant food handler certification preferred.

Qualifications

• 1–3 years’ kitchen experience in a restaurant or hospitality environment.
• Experience in hot, cold or preparation sections is an advantage.
• Good culinary and food preparation skills with an interest in Italian cuisine.
• Food safety knowledge; Food Handler Certificate and typhoid vaccination, or willingness to obtain.
• Good teamwork and communication skills.
• Able to work shifts, weekends and public holidays.

Responsibilities

• Prepare and cook dishes according to Bottega’s recipes and standards.
• Manage mise en place and ensure your station is ready for service.
• Maintain consistency in food quality, taste, portion and presentation.
• Support stock rotation, proper food storage and waste control.
• Maintain a clean, organised and safe kitchen station.
• Support and guide junior kitchen team members when required.
• Work closely with senior chefs and the kitchen team during service.
• Follow food safety, hygiene and kitchen SOPs.

Skills

Teamwork

Communication

Cooking

Food safety

Adaptability

Education

Food Handler Certificate

Job description

Bottega Mediterranea Sdn Bhd in Penang invites passionate kitchen professionals to join our team. Prepare and cook dishes to our Italian standards, manage mise en place, and ensure quality and presentation during service.

You will work closely with senior chefs, support junior team members, and follow food safety SOPs. Shifts, weekends and public holidays required; relevant food handler certification preferred.