Chef de Partie

2 days ago

Kuala Lumpur, Malaysia Eastin Hotel Kuala Lumpur Full time

The Chef de Partie for the Western Banquet at [Hotel Name] plays a crucial role in ensuring the exceptional culinary experience of our guests during banquets and events. This individual will be responsible for leading a specific section of the kitchen, overseeing the preparation, cooking, and presentation of Western cuisine dishes, and assisting in the training and development of junior kitchen staff.

Key Responsibilities:
Culinary Expertise:Prepare and cook a variety of Western cuisine dishes, ensuring adherence to the established recipes, presentation standards, and quality guidelines.
Maintain a high level of food quality, taste, and consistency for banquet events, while adhering to time-sensitive production schedules.
Monitor portion sizes and presentation aesthetics to ensure they meet the hotel's standards of excellence.

Section Leadership:Oversee a designated section of the kitchen, such as grill, sauté, pastry, or sauces, effectively managing all aspects of food preparation within that section.
Direct and guide junior kitchen staff in the preparation, cooking techniques, and plating of dishes, fostering a collaborative and productive working environment.

Quality Control and Hygiene:Ensure that all dishes leaving the kitchen meet quality and hygiene standards set by the hotel, following food safety and sanitation protocols at all times.
Perform regular inspections of ingredients and equipment to guarantee freshness, proper storage, and efficient usage.

Menu Development and Innovation:Collaborate with the Sous Chef or Executive Chef to develop new menu items, taking into consideration current culinary trends and guest preferences.
Provide creative input for banquet menus, contributing to the overall enhancement of guest dining experiences.

Coordination and Communication:Coordinate with other kitchen departments and front-of-house teams to ensure smooth service during banquets, maintaining effective communication to meet guest expectations.

Training and Mentorship:Train and mentor junior kitchen staff, fostering their culinary skills, work ethic, and understanding of kitchen operations.
Assist in on-the-job training and cross-training to promote a versatile and skilled kitchen team.

Resource Management:Manage inventory levels for ingredients, ensuring timely requisition and restocking of supplies to avoid shortages during banquets.
Minimize food wastage by practicing efficient cooking techniques and proper portion control.

**Salary**: RM2,200.00 - RM2,600.00 per month

**Benefits**:

- Health insurance
- Professional development

Schedule:

- Day shift
- Early shift
- Rotational shift

Ability to commute/relocate:

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

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