Chef de Partie

2 weeks ago


Kelana Jaya, Malaysia Shyanstell PLT Full time

Food Preparation:
Cook dishes following recipes, ensuring they meet establishment standards in consistency, taste, and presentation.

  • Station Management: Supervise designated kitchen sections (e.g., grill, sauté, pastry) to ensure timely and efficient dish preparation during service.
  • Quality Control: Maintain high food quality, taste, and hygiene standards throughout preparation, including proper storage and handling.
  • Menu Development: Collaborate with Head Chef/Sous Chef to develop and refine menu items, contributing creative ideas to enhance offerings.
  • Team Leadership: Guide junior kitchen staff, ensuring they understand their roles and responsibilities.
  • Training and Development: Assist in training new staff on cooking techniques, food safety, and kitchen procedures.
  • Inventory Management: Monitor and maintain kitchen supplies and equipment to ensure sufficient stock levels.
  • Adherence to Health and

Safety Regulations:
Ensure compliance with sanitation, cleanliness, and food handling practices.

  • Collaboration: Coordinate kitchen activities with team members to ensure smooth operation during service.
  • Persediaan Makanan: Menyediakan dan memasak hidangan mengikut resipi, memastikan konsistensi, rasa, dan penyajian memenuhi standard premis.
  • Pengurusan Stesen: Mengurus dan mengawasi bahagian dapur seperti grill, tumis, pastry, atau makanan sejuk, memastikan hidangan disediakan dengan cekap semasa perkhidmatan.
  • Kawalan Kualiti: Menjaga standard tinggi kualiti makanan, rasa, dan kebersihan sepanjang proses penyediaan makanan, termasuk penyimpanan betul dan teknik memasak.
  • Pembangunan Menu: Berkolaborasi dengan Ketua Chef/Sous Chef dalam membangunkan hidangan menu, menyumbangkan idea kreatif untuk meningkatkan tawaran kuliner.
  • Pemimpinan Pasukan: Memberi arahan kepada kakitangan dapur junior, memastikan mereka memahami peranan dan tanggungjawab mereka.
  • Latihan dan Pembangunan: Membantu dalam melatih ahli baru tentang teknik memasak yang betul, keselamatan makanan, dan prosedur dapur.
  • Pengurusan Inventori: Memantau dan mengekalkan tahap inventori bekalan dapur, memastikan stok mencukupi untuk operasi harian.
  • Pematuhan kepada Peraturan Kesihatan dan Keselamatan: Memastikan pematuhan kepada peraturan kesihatan dan keselamatan, termasuk sanitasi yang betul dan amalan pengendalian makanan.
  • Kerjasama: Bekerja rapat dengan ahli pasukan lain, menyelaraskan aktiviti dapur dan memastikan operasi yang lancar semasa perkhidmatan.

Job Details

JOB INFO & REQUIREMENT

  • Contract Type
  • Fulltime
  • Job Type
  • Executive
  • Experience Level 13 years
  • Job Categories
  • Food/Restaurants/Cafe
  • Minimum Education Required
  • Culinary Arts
  • Language Required
  • English, Bahasa Malaysia
  • Nationality Preferred
  • Malaysians Only
  • Gender Preferred
  • All Genders
  • Own Transport
  • None
    SALARY & OTHER BENEFITS
  • Salary
    RM 2,300 to RM 3,800 per month


Other Benefit (Optional)
  • Hostel provided
  • Complimentary Lunch
  • EPF
  • SOCSO
  • EIS
  • Annual Leave
  • In house training
  • Company retreat
  • Day Shift
  • Performance Bonus Saturday off Alternate Sunday offSalary RM 2,300 to RM 3,800 (per month) Location Selangor
  • Kelana Jaya Contact Type Fulltime Job Type Executive Category Food/Restaurants/Cafe Employer Info Company Name Shyanstell PLT Company Description We are a online food delivery company Size 2150 employees Company No.

LLP Company GOCLEAN Joined since:
Aug 2016
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