Chef de Partie (Western)

RM2,500 - RM2,900 monthly
  • THE FACE Style
  • 1020, Jalan Sultan Ismail, Kampung Baru, Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
  • Dec 07, 2023
Full time Kitchen Department

Job Description

Job Description

Job Responsibilities:

  • To assist the Sous Chef or Junior Sous Chef in establishing and maintaining effective employee relations.
  • To inform the Sous Chef or Junior Sous Chef of any complaints or any other problems that may arise.
  • To ensure that any orders, or decisions taken by the Sous Chef or Junior Sous Chef are strictly followed up.
  • To assist the Sous Chef or Junior Sous Chef in ensuring that all SOP(s) are properly implemented and carried out efficiently.
  • To react to all daily operating problems and complaints rose and to offer solutions.
  • To undertake any other duties assigned from time to time by the Sous Chef or Junior Sous Chef.
  • To assist the Sous Chef or Junior Sous Chef in maintaining effective and cordial Guests relations and to take the initiative to achieve service excellence.
  • To supervise activities of staff, to implement job allocations and to ensure an effectiveness in his section of the kitchen.
  • To make recommendations to the Sous Chef or Junior Sous Chef regarding personnel matters such as selection, remuneration and promotion.
  • To report any equipment in need of repair.
  • To be prepare to work odd hours and to cover at least two evenings per week.
  • To perform daily cleaning, inventorying of walk-in and reach-in boxes.
  • To ensure good work relations with all departments.
  • To ensure that all equipment in the kitchen is clean and in proper working condition.
  • To ensure that no food is issued without a “micros ticket”.
  • To perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing speciality menus for promotions, etc.
  • To prepare all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
  • To perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
  • To keep floors dry and clean to avoid slip/fall accidents.
  • To perform other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
  • To prepare daily requisitions for supplies and food items for production.
  • To visually inspect, select and use only food items of the highest standard in the preparation of all menu items.
  • To check and control the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
  • To keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.

Job Requirements:

  • Candidate possess at least Diploma/Degree in Culinary or Apprenticeship Course or equivalent.
  • Minimum 4 to 5 years of Chef de Partie experience in hotel line is preferable or equivalent experience.
  • Proficient to speak, write and read in English, Bahasa Malaysia and Mandarin. Able to communicate in Mandarin will be an added advantage.
  • Knowledge and experience in food quality, waste control, kitchen safety & regulation, etc.
  • Knowledge of all cooking methods.
  • Knowledge of kitchen terminology.
  • Good in computer literate (Word, Excel, etc.).
  • Scheduling experience.
  • Training skills. Responsible for training the associates.
  • Leadership skills.
  • High level of integrity and sense of responsibility with commitment to good governance.
  • Good communicator, independent with good organization and multitasking skills.
  • Willing to work on shift basis.