Chef de Partie

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotelkitchen delivering consistently high-quality food, handling purchase ordersand ensure that items arriving without authorization are not received.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipesand preparation techniques.

**Chef de Partie Duties and Responsibilities**:

- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality setby the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible to supervise junior chefs or commis.
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guestsatisfaction, quality, operating and food costson an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menuitems, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controllingcostsin a volumefood business.
- Personally responsible for hygiene, safetyand correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Executive chef on the daily requirements, functionsand also about any last minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivationand economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by management.

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

**Salary**: RM2,500.00 - RM3,500.00 per month

Expected hours: 45 per week

**Benefits**:

- Additional leave
- Free parking
- Meal provided
- Parental leave
- Professional development

Schedule:

- Afternoon shift
- Day shift
- Early shift
- Evening shift
- Rotational shift

Supplemental pay types:

- Attendance bonus
- Performance bonus

**Education**:

- Diploma/Advanced Diploma (required)

Ability to Commute:

- Sungai Petani (required)

Ability to Relocate:

- Sungai Petani: Relocate before starting work (required)