Chef De'partie

5 months ago

Nusajaya, Malaysia Southeast Asia Landmark Hospitality Full time

This position is responsible for overseeing a specific section or station within the kitchen. The Chef de Partie reports to the Sous Chef or Head Chef and plays a crucial role in the preparation and production of high-quality dishes. Here's a detailed job description for a Chef de Partie:
**Station Management**: A Chef de Partie is typically assigned to a specific section of the kitchen, such as the pastry, grill, sauté, or vegetable station. They are responsible for managing and overseeing all activities within that section.

**Food Preparation**: Ensuring that all dishes prepared in their assigned section are of high quality, properly cooked, and presented according to established standards.

**Recipe Development**: Collaborating with senior chefs to contribute to the creation and refinement of recipes. This may involve experimenting with flavors, ingredients, and techniques to enhance the menu.

**Supervision**: Overseeing the Demi Chefs and Commis Chefs working in their section. Providing guidance, training, and feedback to junior kitchen staff to ensure the consistent quality of dishes.

**Ordering and Inventory Management**: Monitoring and managing inventory for their section, including ordering supplies and ensuring proper stock levels. Minimizing waste and controlling costs are key responsibilities.

**Quality Control**: Conducting regular quality checks on ingredients and finished dishes to maintain high standards. Addressing any issues with food quality, presentation, or taste.

**Collaboration with Other Sections**: Coordinating with chefs in other sections to ensure a smooth flow of work and timely production during service.

**Adherence to Standards**: Ensuring that all dishes meet the established standards for portion size, presentation, and taste. Adhering to food safety and hygiene regulations at all times.

**Menu Execution**: Working closely with the Head Chef or Sous Chef to execute the menu efficiently during service. This includes managing cooking times, coordinating with other sections, and adjusting recipes as needed.

**Training and Development**: Contributing to the training and development of junior kitchen staff. Sharing culinary knowledge and best practices to enhance the skills of the team.

**Problem Solving**: Effectively addressing any challenges or issues that arise during service, such as equipment malfunctions, ingredient shortages, or changes in customer preferences.

**Innovation**: Keeping abreast of culinary trends and innovations. Bringing creativity to the kitchen by suggesting new techniques, ingredients, or dishes to enhance the menu.

**Salary**: RM2,500.00 - RM3,200.00 per month

**Benefits**:

- Free parking
- Maternity leave
- Meal provided

Schedule:

- Rotational shift

**Education**:

- STM/STPM (preferred)

**Experience**:

- Chef: 2 years (preferred)

Ability to Commute:

- Nusajaya (required)

Ability to Relocate:

- Nusajaya: Relocate before starting work (required)

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