Chef de Partie

7 days ago

Kelana Jaya, Malaysia Shyanstell PLT Full time

Food Preparation: Cook dishes following recipes, ensuring they meet establishment standards in consistency, taste, and presentation.
- Station Management: Supervise designated kitchen sections (e.g., grill, sauté, pastry) to ensure timely and efficient dish preparation during service.
- Quality Control: Maintain high food quality, taste, and hygiene standards throughout preparation, including proper storage and handling.
- Menu Development: Collaborate with Head Chef/Sous Chef to develop and refine menu items, contributing creative ideas to enhance offerings.
- Team Leadership: Guide junior kitchen staff, ensuring they understand their roles and responsibilities.
- Training and Development: Assist in training new staff on cooking techniques, food safety, and kitchen procedures.
- Inventory Management: Monitor and maintain kitchen supplies and equipment to ensure sufficient stock levels.
- Adherence to Health and Safety Regulations: Ensure compliance with sanitation, cleanliness, and food handling practices.
- Collaboration: Coordinate kitchen activities with team members to ensure smooth operation during service.
- Persediaan Makanan: Menyediakan dan memasak hidangan mengikut resipi, memastikan konsistensi, rasa, dan penyajian memenuhi standard premis.
- Pengurusan Stesen: Mengurus dan mengawasi bahagian dapur seperti grill, tumis, pastry, atau makanan sejuk, memastikan hidangan disediakan dengan cekap semasa perkhidmatan.
- Kawalan Kualiti: Menjaga standard tinggi kualiti makanan, rasa, dan kebersihan sepanjang proses penyediaan makanan, termasuk penyimpanan betul dan teknik memasak.
- Pembangunan Menu: Berkolaborasi dengan Ketua Chef/Sous Chef dalam membangunkan hidangan menu, menyumbangkan idea kreatif untuk meningkatkan tawaran kuliner.
- Pemimpinan Pasukan: Memberi arahan kepada kakitangan dapur junior, memastikan mereka memahami peranan dan tanggungjawab mereka.
- Latihan dan Pembangunan: Membantu dalam melatih ahli baru tentang teknik memasak yang betul, keselamatan makanan, dan prosedur dapur.
- Pengurusan Inventori: Memantau dan mengekalkan tahap inventori bekalan dapur, memastikan stok mencukupi untuk operasi harian.
- Pematuhan kepada Peraturan Kesihatan dan Keselamatan: Memastikan pematuhan kepada peraturan kesihatan dan keselamatan, termasuk sanitasi yang betul dan amalan pengendalian makanan.
- Kerjasama: Bekerja rapat dengan ahli pasukan lain, menyelaraskan aktiviti dapur dan memastikan operasi yang lancar semasa perkhidmatan.

**Job Details**

**JOB INFO & REQUIREMENT**
- Contract Type- Full-time- Job Type- Executive- Experience Level- 1-3 years- Job Categories- Food/Restaurants/Cafe- Minimum Education Required- Culinary Arts- Language Required- English, Bahasa Malaysia- Nationality Preferred- Malaysians Only- Gender Preferred- All Genders- Own Transport- None**SALARY & OTHER BENEFITS**
- Salary**RM 2,300 to RM 3,800 per month**
- Other Benefit (Optional)- Hostel provided - Complimentary Lunch - EPF - SOCSO - EIS - Annual Leave - In house training - Company retreat - Day Shift - Performance Bonus Saturday off Alternate Sunday offSalary RM 2,300 to RM 3,800 (per month) Location Selangor - Kelana Jaya Contact Type Full-time Job Type Executive Category Food/Restaurants/Cafe Employer Info Company Name Shyanstell PLT Company Description We are a online food delivery company Size 21-50 employees Company No. LLP0004395 Company GOCLEAN Joined since: Aug 2016

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