Chef de Partie

**1.0 Job Summary**

1.0.1 He/She is in the absence of the sous chef, fully in change of the outlet’s kitchen or section. Responsible for supervising and coordinating in the daily cooking and preparation of all food and related works to the section where he is assigned to.

1.0.2 He/She is employed for the Kitchen Department and such he may be assigned to any area that the management deems suitable and necessary.

**2.0 Duties and Responsibilities**

2.0.1 To reflect the Iconic Hotel philosophy by providing a high quality of service to our customers by always adopting a positive attitude & keeping the team spirit at the highest level at all times.

2.0.2 To always great with a smile, all guest, colleagues and any other visitor of the hotel premises, be it at the back or front of the house.

2.0.3 To have pride of self-personal appearance for personal hygiene and Uniform.

2.0.4 To remain confidential at all times and in all matters of such nature.

2.0.5 To lead the staff attitude through personal behavior, always leading by example.

2.0.6 To constantly be physically involved in all phases of the daily operation requirements.

2.0.7 To consistently check quality and quantity of raw food items needed for the daily mise en place in his respective area.

2.0.8 To coordinate and assist in other outlets when required.

2.0.9 To report on duty punctually and full uniform.

2.0.10 To insist in a uniform visual appearance of all dishes prepared. Presentation and decoration must follow the established standard.

2.0.11 To always check every buffet set up as well as a la carte order liaisons with his direct subordinates for correct timing during service.

2.0.12 Attend briefing or meeting as per sous chef request.

2.0.13 He is responsible for the hygiene and cleanliness of all working areas under his supervision including corridors.

2.0.14 To be responsible to instruct the correct use of kitchen utensils and equipment.

2.0.15 To make sure that all kitchen employees under his direct or indirect supervision are following the hotels personal hygiene and grooming guidelines as specified.

2.0.16 Check all machinery’s, to ensure a proper maintenance, working condition and elimination of food hazard. Make maintenance and repair order and follows up on the progress.

2.0.17 To work closely with receiving and store personnel, to ensure that received good are up to standard.

2.0.18 To constantly strive to achieve the highest level of hygiene and sanitation according to guidelines given, and take corrective actions if deviation are noticed.

2.0.19 Aliases and work very closely with chief steward for pre-planning and execution of delivery and cleanliness of kitchen area and equipment.

2.0.20 To check stores and refrigerators and is responsible for the proper storing and recycling of leftovers.

2.0.21 To report to Sous Chef, on all the staff matters and behavior.

2.0.22 Conducts training classes related to the needs and for staff to develop their skills.

2.0.23 To provide the necessary assistance to all staff, to achieve their ultimate Goals.

2.0.24 Report any complaints to Sous Chef Daily.

2.0.25 To control store requisitions and Inter-kitchen transfers.

2.0.26 To learn the hotel’s fire and safety procedures.

2.0.27 To assist the Sous Chef on occasional/ Project as designated by the executive chef.

2.0.28 Willing to stay back if the operation is busy.

2.0.29 To participate in the elaboration of the weekly staff schedule.

**3.0**Area of Responsibilities**
- Main Kitchen
- Banquet Kitchen
- Pastry Kitchen

**4.0**Preferred Knowledge/Qualification/ Experience**
- Basic Culinary Skill, Able to control operation flow

**5.0**Financial Responsibility**
- Overtime for staff
- Control Food Cost

**6.0**Training and Development**
- Food Knowledge
- Hygiene and food safety

**7.0**Other Assignments**

7.1 To carry out any other duties assigned by the Management from time to time.

Pay: RM2,800.00 - RM3,200.00 per month

**Benefits**:

- Additional leave
- Health insurance
- Meal allowance
- Meal provided
- Opportunities for promotion
- Professional development

Schedule:

- Afternoon shift
- Day shift
- Evening shift

Supplemental Pay:

- Overtime pay
- Yearly bonus

**Experience**:

- Demi Chef: 3 years (preferred)

**Language**:

- Mandarin (preferred)