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Chef de Partie

2 weeks ago

Kuala Lumpur, Malaysia The Pearl Kuala Lumpur Full time

**PURPOSE**

To assist the Section Chef in all matters concerning the individual kitchen and keep the section chef informed all matters concerning in the kitchen.

**DUTIES & RESPONSIBILITIES**

1. Responsible for supervising, coordinating and participating in the activities of the personnel engaged in the preparation of food items for the Kitchen assigned.

2. Supervises, co-ordinates and participate in the preparation of mise-en-place, cooking of a last minute short orders etc.

3. Checks the daily menu to determine the kind and quantity of items to be prepared.

4. Prepares the requisitions for groceries and food items based on the daily menus and forecasts.

5. Receives guests orders from the waiters and announces orders to the personnel concerned.

6. Dispenses food only against valid guests or officer’s checks making sure that food dispensed is in accordance with the approved preparation presentation with garnishes and proper serving temperature.

7. Sees the personnel handle and use the kitchen utensils properly.

8. Ensures cleanliness of all utensils, cooking equipment's, working tables and cold rooms etc.

9. Ensures the hotel’s cost control policies and procedures are followed.

10. Participates in training, motivating and evaluating the performance of Kitchen personnel in his area assigned.

11. Take immediate actions to rectify recently observed faults, shortcomings or deficiencies in his area assigned.

12. Prepares returned food and spoilage report for the executive chef’s office.

13. Inspects regularly his section and store refrigerators and chillers, checking proper storage implementation of first in first out procedure, quantity and quality of item stored and functionality of refrigerator and its proper temperature and reports any irregularity to his Senior Chef or Sous Chef.

14. Maintains favorable working relationship within the department which will be conductive to maximum employees morale.

15. Undertakes and promptly discharge any other assignment which are not specifically mentioned above and which may be required or requested by the Executive Chef or by the Executive Office.

**GENERAL**

1. To perform all duties and responsibilities applicable to the position of Chef de partie and any other functions as may be assigned by Management from time to time.

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

**Salary**: RM3,000.00 - RM3,500.00 per month

**Benefits**:

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

Schedule:

- Rotational shift

COVID-19 considerations:
All customers and staff are required to wear a mask, common surfaces are sanitized regularly and social distancing is being practiced

Ability to commute/relocate:

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