CHEF DE PARTIE

CHEF DE PARTIE – WESTERN CUISINE

Job Responsibilities:

• Prepare, cook, and present dishes according to established recipes and presentation standards.
• Take responsibility for an assigned section of the kitchen, such as Grill, Sauté, Garde Manger, Pasta, or Sauce.
• Ensure all mise en place is prepared and ready for service.
• Prepare and cook Western dishes including steaks, grilled meats, poultry, seafood, pasta, sauces, soups, salads, and side dishes.
• Ensure all food is prepared consistently according to quality, portion, taste, and presentation standards.
• Operate kitchen equipment safely and efficiently.
• Coordinate with the Sous Chef and other kitchen sections to ensure smooth service.
• Monitor cooking times and ensure dishes are served at the correct temperature.
• Check the quality and freshness of ingredients before preparation.
• Assist with receiving, storing, and rotating food supplies according to FIFO procedures.
• Maintain proper food storage, labeling, and portion control.
• Monitor stock levels and inform the Sous Chef of shortages or required ingredients.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.
• Ensure the assigned kitchen section is clean, organized, and properly maintained throughout service.
• Assist in training and guiding Commis Chefs and Kitchen Helpers.
• Support the Sous Chef and Executive Chef with daily kitchen operations.
• Assist with menu preparation, daily specials, and new dish development when required.
• Minimize food wastage and control food costs through proper portioning and preparation.
• Ensure compliance with HACCP, food safety, and workplace health and safety standards.
• Perform opening and closing duties for the assigned section.
• Carry out any other duties assigned by the Sous Chef or Executive Chef.

Requirements:

• Previous experience as a Chef de Partie in a Western restaurant, hotel, or fine-dining establishment.
• Good knowledge of Western cuisine and cooking techniques.
• Strong knowledge of meat, seafood, sauces, pasta, vegetables, and food preparation.
• Good knife skills and understanding of mise en place.
• Knowledge of food hygiene, HACCP, and kitchen safety standards.
• Able to work efficiently in a high-volume and fast-paced kitchen.
• Good leadership and communication skills.
• Able to supervise and guide junior kitchen staff.
• Strong attention to detail and food presentation.
• Physically fit and able to work long hours when required.
• Willing to work shifts, weekends, and public holidays.
• Culinary certification or relevant professional training is an advantage.

Pay: RM3,500.00 - RM5,000.00 per month

Work Location: In person