Chef de Partie

Responsible and accountable to ensure the quality standards of food prepared; assist to develop new menus and ensure the overall hygiene and sanitation standard in food production areas.

1. ENSURE EFFICIENCY AND REQUIRED STANDARD OF FOOD PRODUCTION
- Check quality of raw materials before use.
- Oversee quality production of menu items.
- Assist in the development and improvement of recipes.

2. ENSURE ADEQUATE SUPPLY OF RAW MATERIALS
- Check stock level regularly.
- Prepare details for requisitions of supplies.
- Check quality of deliveries.
- Supervise proper storage and sanitation.

3. ENSURE DAY-TO-DAY EFFICIENCY OF THE SECTION
- Allocate work to staff accordingly.
- Supervise and administer subordinate daily attendance.
- Provide training and reference to new and existing staff.
- Check event order or special function and prepare food in accordance with the requirements.
- Participate in the production of food and perform food preparation mise-en-place.
- Control and minimize wastage.
- Ensure the standard of cleanliness and sanitation.
- Monitor related food costs, take action to ensure the correct portioning and margins are achieved.

4. OTHERS
- n Coordinate with other departments on matters relating to the kitchen operations.
- Perform any other duties as and when required by the Management.

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

**Salary**: From RM2,000.00 per month

**Benefits**:

- Free parking
- Health insurance
- Meal provided
- Opportunities for promotion
- Professional development

Schedule:

- Afternoon shift
- Early shift
- Evening shift
- Night shift
- Rotational shift

Supplemental pay types:

- Overtime pay
- Performance bonus

Ability to Commute:

- Pasir Gudang (required)

Ability to Relocate:

- Pasir Gudang: Relocate before starting work (required)