Chef de Partie

Manage, organize and ensure the smooth running of your section of the kitchen. - To maintain a good working relationship with all colleagues and other departments. - To report daily to the Chef de Cuisine / Sous Chef and cooperate with other members of the Kitchen Team. - To prepare daily task, according to work lists or verbal instructions given by the Chef de Cuisine / Sous Chef. - Follow verbal instructions given by the Chef de Cuisine / Sous Chef at all times. - Ensures that all acquired items are ready to go, well before service. - Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal. - Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to. - Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage. - To maintain an organized, clean and hygienic work area. - To ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage. - Leaves the work area clean and organized; then hands over to incoming shift workers. - Reports any equipment malfunctioning and problems to the Sous Chef. - Makes every attempt to prevent any damage, breakage, theft or loss of Hotel property. - Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels. - Makes suggestions to the Executive Chef and Chef de Cuisine concerning improvement’s which lead to a higher guest satisfaction and overall departmental profit. - Reports to the Chef de Cuisine for correct disciplinary action to be taken against staff, to professionally maintain a high level of staff moral and discipline. - Informs and consults the Chef de Cuisine of any problems, discrepancies and happenings with the kitchen operation. - To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock. - All requisitions must be filled out the day before issuing; must be signed by the Chef de Cuisine. - To report for duty punctually, wearing the correct uniform, nametag and neat grooming. - Be fully conversant with health & safety, fire & emergency procedures. - Maintain a high standard of personal hygiene, dress, uniform and body language. - Be polite and professional in any situation where the image of the Hotel is represented. - To use and store kitchen equipment according to departmental procedure and/or manufacturer’s instructions, and in a manner which ensures minimum breakage and loss. - To attend all scheduled training, even if this falls outside of regular working hours. - To attend briefings and meetings as requested. - To attend any team building and extra-curricular sporting activities as requested.
Berjaya Times Square Hotel, Kuala Lumpur is ideally situated right in the heart of the city’s liveliest entertainment hub and most happening shopping districts. The hotel is located adjacent to Berjaya Times Square Shopping Mall with direct connectivity to the KL Monorail system via the Imbi Station and is merely 15-minute walk away from the world renowned Petronas Twin Towers. Indulge in all the perks of a lavish and carefree lifestyle in addition to let us pamper you. Not forgetting, stunning views of the city’s skylines at our luxury hotel in Bukit Bintang will make an impressive stay to remember.
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent