Chef de Partie

**Job title**: Chef De Partie

**Department**: Yellow Fin Horse - Culinary

**Report to**: Sous Chef/Junior Sous Chef

**Position Summary**:
A Chef De Partie operates as the assistant to a Junior Sous Chef. The role is made up of many varying responsibilities including preparing, cooking and presenting high quality dishes within the scope of their respective section. Assisting the Sous Chef/ Junior Sous Chef means he/she should be actively involved in creating menu items, recipes and developing dishes.

The Chef de Partie is primarily responsible for all dishes prepared in his/her section and to take charge of the section. He/she must be knowledgeable about the section he/she leads as well as how a kitchen functions as a whole. 

His/her main purpose is to organize his/her respective sections and to oversee line or station cooks within a production area -- such as, but not limited to, the potager, saucier, vegetable cook or pastry chef. They are responsible for all output from his/her respective section, to ensure that all jobs are completed in a timely manner and standards are met in the most cost-effective way.

In the absence of the Head Chef, Sous Chef or Junior Sous Chef, the Chef De Partie should be able to take up simple administrative duties such as stock ordering, receiving, checking goods, stock inventory, and drafting duty rosters, etc. as well. This means that the Chef De Partie is also at liberty to delegate tasks to other kitchen staff for effectiveness in output.

**Duties & Responsibilities**:

- To help ensure that all stocks are kept under optimum conditions.
- To help ensure all mise-en-place is always freshly prepared and on time.
- To ensure any anticipated shortages are communicated promptly to the section chef or head chef.
- To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Relays orders to his station cooks and ensures each menu item in his station is prepared on time.
- Oversee all preparation, cooking and presentation for plates. Required to assist with cooking, preparation and plating when station chefs are absent.
- Implement and/or adhere to cost effective standard procedures for daily kitchen operation and ensure his/her respective sections are complying with the standards.
- To ensure efficient and professional running of his/her respective sections, including working with other sections within the kitchen/restaurant.
- Strictly adhere to the health and safety guidelines of the restaurant.
- Ensure personal and kitchen hygiene at all times. Also to constantly maintain the cleanliness and tidiness of the kitchen during both mise en place and service times.
- Assist all colleagues with questions and problems that might hinder a smooth operation flow.
- Help troubleshoot any kitchen issues that may arise.
- Ensure efficient and smooth running of own section, including creating and up keeping a safe working environment.
- Assist all colleagues to complete their tasks as and when needed.
- To constantly provide support and assistance to his/her superiors in the department. This includes but not limited to, the Jr. Sous Chef, Sous Chef and the Head Chef.
- Ensure that work area is always clean, neat, and organised.
- Be prepared to work overtime to accommodate the busy period in the restaurant.
- Complete tasks as assigned and be willing to work overtime within reasonable means as necessary to make sure tasks are completed.
- Work together with staff on the same level, train and retrain on technical skills and communication skills.
- Help to guide all staff that are under his/her supervision so that their performance is up to par.
- Ensure that all associates comply with the grooming, hygiene, and uniform standards.
- Constantly keep oneself up to date with industry knowledge and proactively try to improve one’s work-related skills.
- Identify and ensure oneself and fellow colleagues utilise available learning & development resources to develop skills and perform their job efficiently and effectively.
- Delegate duties as required to ensure the efficient functioning of the department and maintain effective follow up on those duties.
- Provide a professional support to the head chef whenever deemed necessary.
- Develop and maintain positive working relationships with others
- Support team to reach common goals.
- Listen and respond appropriately to the concerns of other employees.
- Serve as a role model.

Pay: From RM3,300.00 per month

**Benefits**:

- Health insurance
- Maternity leave
- Meal allowance
- Opportunities for promotion
- Parental leave
- Professional development

**Experience**:

- Hotel: 2 years (required)
- Culinary: 2 years (required)

**Language**:

- English (required)

Work Location: In person