Senior Chef De Partie ( Malacca )

EMCO Executives; Hang Tuah Jaya Municipal Council; On-site; MYR 20,000 - 100,000; Full time

Job summary

A local culinary organization in Malacca is seeking a skilled individual to oversee food preparation and ensure high standards of quality in a fast-paced environment. In this role, you will supervise junior cooks, maintain hygiene, and ensure guest satisfaction. The ideal candidate should possess strong supervisory skills, knowledge of food safety, and a passion for culinary excellence. Responsibilities include training staff, monitoring food quality, and adhering to operational standards.

Qualifications

• Knowledge of food preparation procedures and standards.
• Supervisory skills in a kitchen environment.
• Ability to maintain hygiene and safety in food handling.

Responsibilities

• Prepare high-quality food according to standards.
• Supervise and train junior cooks.
• Ensure guest satisfaction and quality control.

Job description

Responsibilities

• a. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality.
• b. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• c. Responsible to supervise junior cooks or commis and provide training and instruction.
• d. Estimate daily production needs & check the quality of raw and cooked food to ensure standards are met.
• e. Ensure that the production, preparation, and presentation of food are always of the highest quality.
• f. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• g. Knowledge of all procedures/policies pertaining to food preparation, receiving, storage and sanitation.
• h. Full awareness of all menu items, their recipes, methods of production and presentation standards.
• i. Follows good preservation standards for the proper handling of all food products at the right temperature.
• j. Operate and maintain all department equipment and reporting of malfunctioning.
• k. Ensure effective communication between staff by maintaining a secure and friendly working environment.
• l. Have excellent knowledge of food, whilst maintaining quality and controlling costs in a volume food business.
• m. Personally, responsible for hygiene, safety and correct use of equipment and utensils.
• n. Ability to produce own work in accordance with a deadline and to assist and encourage others in his aim.
• o. Checks periodically expiry dates and proper storage of food items in the section.
• p. Consults daily with Superior on the daily requirements, functions and about any last-minute events.
• q. Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• r. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• s. Daily feedback collection and reporting of issues as they arise.
• t. Assess quality control and adhere to highest service standards.