Chef de Partie (Fine Dining)

RM3,500 - RM4,000 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:

  • Conducts daily departmental meeting to ensure proper communication and task to be accomplished.
  • Responsible for the direct supervision of all employees in his dedicated department.
  • Ensures that there is a sufficient supply of chinaware for the smooth running of his department.
  • Inspects personal hygiene and grooming of staff.
  • Checks & liaises at all times with the Chief Steward to ensure that high standards of cleanliness are maintained, i.e., machinery, small equipment, floors, refrigerators, etc.
  • Ensures that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary.
  • Familiar with all equipment and machinery including safe operation and maintenance.
  • Inspects incoming products and ensure proper storage and rotation, as well as daily inspection of dates & odd items in the refrigerators in compliance with SOP & HACCP regulation.
  • Supervises and carry out the production of all dishes according to the prescribed recipe and specifications and ensure that the taste, portion size, quality and presentation of the dishes conform to the Restaurants standard.
  • Prepares store requisition for supervise approval. Ensures that the received products meet the pre-determined quality and purchasing specifications.
  • Prepares duty rosters within his designated department in accordance with business level forecasts.
  • Applies technical knowledge and skills to work effectively.
  • Ensures that par stock for mise-en-place is maintained and report any out of stock items immediately to Superior.
  • Motivates the kitchen staff, maintain good atmosphere in the kitchen and effective communication between Chefs and keeps supervisor informed of progress and irregularities.
  • Participates actively in team activities & supports teamwork.
  • Assists others to overcome obstacles & difficulties.
  • Organizes training sessions for staff, provide recognition for good performers.
  • Issues recipe cards to staff when new products are implemented; Followed by spot check on the quality of the end product.
  • Responsible and accountable for the departmental operating budget.
  • Understands, participates and encourages staff to prevent wastage (water, electricity, breakage, ingredients etc.)
  • Find methods of reducing costs without affecting the level of service or product received by the guests.
  • Performs any other reasonable duties as required by the department head from time to time.

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/fine dining is preferable or equivalent experience.
  • Minimum 2 years of supervisory experience.
  • Proficient to speak, write and read in English, Bahasa Malaysia and Mandarin. Able to communicate in Mandarin will be an added advantage.
  • Good Food and Beverage knowledge.
  • Knowledge of western and Asian products.
  • Knowledge of all cooking methods.
  • Knowledge of kitchen terminology.
  • Knowledge and experience in food quality, waste control, kitchen safety & regulation, etc.
  • Ordering experience.
  • Scheduling experience.
  • Training skills. Responsible for training the associates.
  • Leadership skills.
  • Calculation skills.
  • Strong interpersonal and problem solving abilities.
  • Good in computer literate (Word, Excel, etc.).
  • High level of integrity and sense of responsibility with commitment to good governance.
  • Independent with good organization and multitasking skills.
  • Excellent communication and presentation skills.
  • Willing to work on shift basis.