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Chef De Partie (Banquet)

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-     Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or hotel assets.

-     Responds immediately in a courteous manner to guest requests; if unable to personally fulfill guest requests, immediately notifies supervisor.

-     Assists (as requested by Management) in emergency duties which are defined under "specific tasks", but which are determined by Management to be directly and urgently related to guest satisfaction and / or the welfare or safety of guests, employees or hotel assets.

-     Check and maintain the cleanliness of the work area and kitchen storage.

-     Check the daily mis en place.

-     Follow the duty roster.

-     To train Commis I, II and III including Demi Chef.

-     Cook all food according to menu by following the recipe.

-     Taste the food before serving including quality.

-     Familiar with kitchen equipment and utensils procedure and usage.

-     Maintain the rotation of items used in Kitchen Department.

-     Write the duty roster for section.

-     Notify the out of service equipment and submit to Sous Chef.

-     Set up the buffet table by following the layout.

-     Familiar with safety and accident prevention in the kitchen.

-     Check and maintain the procedures of closing duties.

-     Control and maintain the food presentation.

-     Control wastage by minimizing and portion control.

-     Check all goods which are received from the store or supplier.

-          Do checking and controlling of items, market order, store and mis en place.

Contact Us

  • Person-in-charge / Department
    Human Resources
  • Email
    seejie@bestwestern-icity.my
  • Phone
    0355219000