Chef de Partie

7 months ago

Puchong, 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 5-star hotel restaurant or high-level 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: RM2,000.00 - 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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