Chef de Partie

7 months ago

Kuala Lumpur, Malaysia Agensi Pekerjaan Jobs Kreate Sdn Bhd Full time

Monthly Salary: USD 2,300 - 2,600

Job Responsibilities:

- Each culinary shipboard employee reports to their workstation assignment on time and properly groomed and dressed according to Royal Caribbean International’s Gold Anchor standards. This includes a clean uniform, name tag, Chef’s hat, apron, hair net for ladies, calibrated thermometer, red neckerchief with gold color neck slide, company approved specified safety shoes and wearing appropriate PPE according to assigned tasks.
- On a daily basis, meets with the Sous Chef Asia, and/or Executive Sous Chef to review the requirements of the day’s meals and time frames for restaurant service. Reads menu to estimate food and time requirements to ensure speed and efficiency. Follows daily flowchart with regard to menus and any other food products that may be required from the station of responsibility. Follows and studies company recipe cards and procedures. Uses the production sheets and meal count information to produce the correct amount of required food products. Conducts on job training with Commis, CDP 3, CDP 2, CPA 2, CPA 3 and CMA 1 in recipe knowledge and cooking procedures outlined in the recipe cards.
- Supervises the assigned workstation function. Assigns duties and responsibilities to employees. Fully responsible for organizing work schedule and controlling over time of assigned section, ensure Time and Attendance policy is followed by each member of his/her team. Notifies Sous Chef and/or Executive Sous Chef regarding anomalous work schedules and time records.
- Observes and evaluates employees and work procedures to ensure quality standards and level of service is met. Ensures that their station has proper staffing and communicates this to his supervisor. Ensures that food items are prepared and presented according to corporate recipe standards set by the Director, Culinary Operations. Ensures food is set up 15 minutes before the required time and adequate amounts are prepared. Is responsible for food products, from areas of their responsibility, which are used in different food outlets and shall follow up on the serving and maintaining of the food products. The CPA 1 has to visit other food outlets and/or decks to check the food products to ensure they are maintained and up to Company standards. Works closely with the Sous Chef and CDP’s/CPA’s in other outlets with regard to communication ensuring the level and quality is efficient and up to Company standard.
- Trains and monitors entry level cooks and Chefs for proper service. Provides on-the-job training to strengthen their current performance and preparation for possible advancement to promotional positions. Ensures that all their junior co-workers are doing on-the-job training by ensuring that each crew member reads Level 1 & 2 culinary training manuals and attends practical training sessions in order to be prepared for certification in the culinary training program. Crew members already enrolled in the culinary training program shall be supported, coached, trained and developed per the training program’s guidelines.
- Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions in Crunch Time for approval by the Sous Chef. Reviews the quality and quantity of the delivery and accepts issued product. Shows responsibility for achieving the food cost budget for the assigned work station. Communicates on a daily basis with the Executive Chef with regards to the planned food cost budget for their area of responsibility. Conducts training with Commis, CDP 3, CDP 2, CPA2, CPA 3 and CMA 1, in waste management to ensure useable food products are completely used and avoids over production.

Hiring Requirements:

- Proof of cook apprenticeship completion or equivalency.
- Four to six years experience cooking and preparing food in a 4 or 5-star hotel restaurant or high volume food service facility in China or with Chinese / Asian Cuisine as a main focus of the venue.
- Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
- Ability to work with minimum supervision and able to train members of the team.
- Extensive knowledge of food handling procedures with regard to public health standards.
- Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.

**Job Type**: Contract
Contract length: 6 months

**Salary**: From RM10,350.00 per month

**Benefits**:

- Meal provided
- Opportunities for promotion

Schedule:

- Rotational shift

Supplemental pay types:

- Overtime pay

Ability to commute/relocate:

- Kuala Lumpur: Reliably commute or willing to relocate with an employer-provided relocation packa

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