Chef de Partie

2 weeks ago

Kuala Lumpur, Kuala Lumpur, Malaysia Platinum Victory Facestyle Sdn. Bhd. Full time
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 walkin and reachin 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 Types:
Full-time, Permanent

Pay:
RM2, RM2,900.00 per month

Benefits:

  • Free parking
  • Health insurance
  • Maternity leave
  • Meal allowance
  • Meal provided
  • Opportunities for promotion
  • Parental leave
  • Professional development

Schedule:

  • Afternoon shift
  • Day shift
  • Early shift
  • Evening shift
  • Night shift
  • Rotational shift

Supplemental pay types:

  • Overtime pay
  • Performance bonus

Education:

  • Diploma/Advanced Diploma (preferred)

Experience:

  • Culinary: 4 years (preferred)
- working experience in four or five stars hotel: 2 years (preferred)

  • Chef de Partie: 3 years (preferred)

Language:

  • Bahasa Malaysia (preferred)
  • English (preferred)
  • Chinese (preferred)

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