Chef de Partie

1 week ago

Puchong New Village, Malaysia Hilton Garden Inn Puchong Full time
As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

  • Responsible for restaurant food production, including breakfast, room order, dinner and staff meal.
  • Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating.
  • Maintain compliance with FSAA requirements in all aspects of hotel operations.
  • Operate all equipment, appliances and machines properly.
  • Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas.
  • Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication.
  • To do takeout work or work outside the kitchen when required.
  • Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue.
  • Respond to each request to the satisfaction of the guest.
  • Active learning and appropriate change where required.
  • Accept constructive criticism with an open mind.
  • Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions.
  • Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return.
  • Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary.
  • Ensure that recipes and costs exist and are updated.
  • Monitor the quality and quantity of food to ensure the maximum economy of raw materials.
  • Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef.
  • Check the quality of food prepared by staff according to the required standards and make necessary adjustments.
  • Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment.
  • Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully.
  • Understand, practice and promote the team's working methods at all times to achieve the mission and objectives and the overall standards of the department.
  • Ensure that all staff are fully aware of the hotel's fire and life safety / emergency procedures
  • Adopt the hotel's safety policy.
  • Perform any other reasonable duties and duties as assigned.
To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

  • High school or equivalent, preferably from a professional culinary school.
  • 1 to 3 years kitchen management experience in a 4 or 5star hotel restaurant or highlevel individual restaurant and 3 years Kitchen Chef experience.
  • Creative with strong research capability and development spirit and able to execute effectively.
  • Extensive knowledge of kitchen equipment and able to train staff.
  • Basic knowledge of computer operation.
  • Knowledge of food safety systems.
  • Ability to complete tasks on time in order of priority.
  • Work well under pressure, able to stay calm and solve problems.
  • Able to work well independently as well as in a team.

Pay:
RM2, RM2,500.00 per month

Benefits:

  • Free parking
  • Meal provided

Schedule:

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

Supplemental pay types:

  • Performance bonus

Ability to commute/relocate:

  • Puchong: Reliably commute or planning to relocate before starting work (required)

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