Chef de Partie

**Key Responsibilities**:

- **Manage a specific section** of the kitchen (e.g., grill, fish, sauté, pastry).
- **Prepare and cook dishes** according to standardized recipes and quality expectations.
- **Ensure food quality and presentation** meets the restaurant’s standards.
- **Maintain stock levels**, ensure proper storage of ingredients, and assist with inventory control.
- **Train and supervise commis chefs** or junior staff working within the section.
- **Follow health, safety, and hygiene regulations** at all times.
- **Work collaboratively** with other chefs to ensure smooth kitchen operations.
- **Assist with menu planning**, specials, and daily prep tasks.
- Monitor portion control and minimize waste.
- Ensure all equipment and work areas are maintained and cleaned regularly.

**Skills and Qualifications**:

- Formal culinary training or relevant experience in a professional kitchen.
- Strong knowledge of cooking techniques and kitchen equipment.
- Ability to work under pressure in a fast-paced environment.
- Good communication and leadership skills.
- Attention to detail and commitment to quality.
- Time management and organizational skills.

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

Pay: RM2,500.00 - RM4,000.00 per month

Expected hours: 48 per week

**Benefits**:

- Free parking
- Maternity leave
- Meal provided

Work Location: In person