Chef de Partie

2 weeks ago

Melaka, Malaysia The Pines Melaka Full time

**Key Responsibilities:

- **

**Ensuring Culinary Standards and Responsibilities are Met**
- Maintain food handling and hygiene standards.
- Oversee the production and preparation of culinary items.
- Check the quality of raw and cooked food products to ensure the standards are met.

*Assist in determining how food should be presented and creates decorative food displays
- The Chef de Partie is responsible to assist the Chef de Cuisine, Sous Chef and Jr. Sous Chef in supervising and running his assigned section within his culinary outlet and on demand in any other area of the culinary operation
- The Chef de Partie mission and intent is to take full responsibility for the food quality & presentation of his assigned outlet kitchen section and on demand to assist other areas of the hotel culinary operation
- The Chef de Partie has to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of kitchen and related kitchen staff within his assigned kitchen section, kitchen outlet or other parts kitchens of the hotel culinary operation.
- The Chef de Partie has to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates.
- The Chef de Partie needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.
- The Chef de Partie will be overseen his kitchen section, cooperate with the other section within the kitchen outlet or entire kitchen department operation logístical, organisational and coordinate accordingly with any supporting/ enhanced kitchen department
- The Chef de Partie is responsible to comply at all times the standard recipes, quality requirements, stocks, and techniques of his kitchen section and within the kitchen outlet and communicates with Chef de cuisine, Chef Gardemanger, Sous Chef, Jr. Sous Chef and enhanced/ supporting kitchen departments status, shortfalls and trainings needs
- The Chef de Partie in conjunction with the Chef de cuisine, Chef Gardemanger, Sous Chef, Jr. Sous Chef and all other assigned kitchen will maintain and improve guest satisfaction and quality at all times

**Operate, maintain and properly clean kitchen equipment**
- Example: Stove, steamer, food processor, mixer, slicer, oven
- Correct stock rotation and control of wastage.
- All equipment and tools to be handled properly to avoid damage, breakage or spoilage

**5.Providing Exceptional Customer Service**
- Attend to guests complains and queries when necessary.
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
- Improves service by communicating and assisting individuals to understand Guest needs, providing guidance, feedback, and individual coaching when needed
- Manages day-to-day operations, ensuring the quality, standards and meeting the

expectation of the customers on a daily basis
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a

positive atmosphere for guest relations
- Interacts with Guests to obtain feedback on product quality and service levels
- Responds to and handles Guest problems and complaints
- Empowers Employees to provide excellent customer service and ensures Employees receive

on-going training to understand Guest expectations
- Reviews comment cards, Guest satisfaction results and other data to identify areas of

improvement.

**Qualifications & Requirements:

- **

1. High school diploma or equivalent

2. Minimum 2 years’ experience in culinary field

3. Has experience with handling of commercial kitchen equipment.

4. Good understanding of food hygiene standards and Health and Safety requirements

5. Ability to work well in a team

**Job Types**: Full-time, Permanent

**Salary**: RM3,000.00 - RM3,500.00 per month

**Benefits**:

- Health insurance
- Meal provided

Schedule:

- Day shift
- Early shift

Supplemental pay types:

- Overtime pay

Ability to Commute:

- Melaka City (required)

Ability to Relocate:

- Melaka City: Relocate before starting work (required)

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