Chef de Partie
6 months ago
**JOB DESCRIPTION**
1. Assist the Executive Chef / Sous Chef / Demi Chef to control cost by minimizing spoilage, utilizing food surpluses and portion control.
2. Check the quality and quantity of food received from the markets and stores.
3. Ensure the kitchen is always in a safe condition, so as to prevent accidents.
4. Ensure preparation according to recipes and implementation of quality standards in your section.
5. Ensure all opening and closing duties are implemented in accordance with established standards.
6. Minimize spoilage and wastage by preparing and storing food items according to established standards.
7. Ensure a clean work station, hygienic work procedures and high safety standards.
8. Prepare market list and foods requisition and submit to the Chef.
9. Ensure proper preparation of mise-en-place.
10. Continuously develop personal leadership, hiring, and training skills for personal development.
11. Coach, mentor, and provide feedback to team members as well as assess individual performance through observation and measurement, and suggest corrective actions as needed.
**WORK ENVIRONMENT**
Ø Various inside and outside locations with varying temperatures and floor surfaces.
**OTHER REQUIREMENTS**
Ø Maintaining confidentiality within the organization and protect any information that classified as confidential.
Ø Maintaining honesty and integrity with superior, subordinates and guests.
Ø Must be willing to work flexible hours, including evenings and weekends to support hotel operations or events.
Ø Complying with the company’s grooming standard.
Ø Requires a valid driver’s license and passport.
Ø Must be willing to travel to conduct business if required.
Pay: RM3,000.00 - RM3,500.00 per month
**Benefits**:
- Free parking
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development
Schedule:
- Rotational shift
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