Chef De Partie

RM3,000 - RM3,300 monthly
  • Hotel Royal Signature
  • Hotel Royal Signature, Jalan Bukit Bintang, Bukit Bintang, Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
  • Apr 03, 2024
Full time Kitchen Department

Job Description

As a Chef De Partie of Hotel Royal Signature, Kuala Lumpur, one is responsible supporting the Executive Chef, Executive Sous Chef and/or Sous Chef in delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. He/she has to keeps up to date with the new products, recipes and preparation techniques. Produce high quality food and support F&B Service with a smooth and excellent satisfaction-oriented kitchen operation.

Duties and Responsibilities:

  • Set a good example for the rest of the team members based on your performance.
  • Give clear, concise directions, provide support and supervision to ensure that directions are properly executed.
  • Seek responsibility and take responsibility for your actions and the actions of those reporting to you.
  • Establish a climate of motivation and enthusiasm in your department.
  • Actively participate in department’s revenue generating and cost control strategies.
  • Understand the policies and procedures pertaining to your departments operation.
  • Always extend friendly and caring service to colleagues that walks through our door.
  • Be a team player and maintain good relationships with team members.
  • Care about your work environment and make sure it is tidy and well maintained.
  • Your work is important. Pay attention to detail and do every task to the best of your ability.
  • Ensure all team members under your supervision are scheduled according to the hotel's level of business and daily check staffing availability.
  • Report all incidents and accidents.
  • Ensure implementation of quality standards and all policies & procedures related to your department.
  • Have a good understanding of the hotel's emergency procedures and ensure implementation of those related to your department when required.
  • Ensure all opening and closing duties are implemented in accordance with established standard.
  • Minimizing spoilage and wastage.
  • Ensure a clean kitchen, hygienic procedures and high safety standard.