Chef de Partie

4 weeks ago

Kuala Lumpur, Malaysia Woodpeckers Group Sdn Bhd Full time

**_Part 1 -Primary roles of the job which are measurable and may be used as part of KPIs_**

**1. **Responsible in preparation of food from raw materials, to pre-cooked items, and final products.**

**2. **Responsible in inventory counting and to supervise the stations assigned.**

**3. **Planning and ordering on stock for mínimal wastage.**

**4. **Able to lead and guide the team on the operations.**

**5. **Responsible in maintaining the cleanliness of the kitchen environment, cookware, and utensils.**

**6. **Ensure all SOP is executed.**

**7. **Enforce and uphold Service and Product Quality.**

**8. **Reporting of maintenance issue to related personnel.**

**9. **Work closely with the team to ensure positive mindset and teamwork to achieve outlet goals.**

**10. **Handle and maintain high standards of quality product and customer service experience.**

**11. **Ensure self-competency, and enough training to meet customer expectation and quality products.**

**12. **Perform audits and checks on to ensure company and outlet standards are met.**

**_Part 2 - Secondary roles which supports the primary roles above_**
- 1. _Creativity and Cost Efficiency of Menu development._
- 2. _Punctuality._
- 3. _Honest and responsible in every job position you were assigned to._
- 4. _Ensure service to customers are made with passion and have the highest quality standards._
- 5. _Comply with food grade and food safety standards._
- 6. _Flexibility to work in any position on the front of house._
- 7. _Supervise the entire operations in each station at all times. _
- 8. _Able to lead and teach new staffs with the correct SOPs, information, company policies or sharing best practices._
- 9. _Participate in staff meetings or trainings where applicable._
- Always maintain a positive mindset and teamwork spirit._

**JOB AUTHORITIES**:

- **Assign training buddy to guide and train new staff.**:

- **Give proper guide and new training for new staffs.**:

- **Enhance and improve workflow and recipe.**:

- **Training on leadership skills to lead the team.**:

- **Fully understand the kitchen operation and able to assist others when needed.**:

- **Assisting Head Chef and Sous Chef for Menu Development.**

**JOB COMPETENCIES / REQUIREMENTS**:
**_On The Job Requirements:_**
- _Taken typhoid injection_
- _Taken health and food safety certification provided by the government_
- _Fully vaccinated (Passed 14 days cooling period)_

**_Experiences & Qualification:_**
- Possess Min SPM and F&B Diploma Equivalent Certification.
- At least 3 years of working experience as Commis Chef and above in F&B industry.
- Able to have creativity and passionate on food development (Especially in Western/European Cuisine).
- Basic knowledge in food cost controlling.
- Internal promotion is applicable.
- Experience in teaching and guiding new staff.

**_Skills & Knowledge_**
- _Ability to provide accurate information and knowledge, using the correct methods/tools to teach._
- _Ability to spot and resolve problems proactively and efficiently._
- _Strong communicator with excellent verbal and written skills_
- _Strong influencing skills_
- _Passionate on F&B services_
- _Passionate about customer service_
- _Adaptable to change_
- _High standards of personal presentation_
- _Friendly and outgoing_
- _Team player_

Pay: RM3,000.00 - RM3,800.00 per month

**Benefits**:

- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Evening shift
- Night shift

Supplemental pay types:

- Tips

Ability to commute/relocate:

- Kuala Lumpur: Reliably commute or planning to relocate before starting work (required)

Application Question(s):

- What is your current salary and expected salary?

**Education**:

- Diploma/Advanced Diploma (preferred)

**Experience**:

- Commis Chef: 3 years (preferred)

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