Chef de Partie

**Job Purpose**
- Cooks Golfers Terrace or banquet and/or other kitchen food items according to recipes, procedures and quality standards set by Sous Chefs, Executive Sous Chefs and Executive Chef
- Assist Sous Chefs and Executive Sous Chef and is in-charge of the assigned station in Golfers Terrace Kitchen or banquet and/or other kitchen outlet as deemed necessary.
- Supervise and assist Demi Chefs, Cooks 1, 2 and 3 in food preparation, day to day duties and task of the assigned station in Golfers Terrace Kitchen or banquet and/or other kitchen outlet as deemed necessary.
- Strong advance culinary skills and techniques and is able to instruct advance cooking techniques to lower-level staff with knowledge of the present culinary food trend of both local and international cuisine plus strong knowledge of the classification and characteristics of poultry, meat, fish & shell fish
- Ensures food items are cooked according to recipes, using correct techniques and equipment to ensure quality standards are maintained and consistently ensure correct plate presentation of the food as design by the outlet or establishment.
- Taste and corrects seasoning of the cooked food made be lower-level staff to maintain quality standards, meanwhile guides and teaches the staff to a better understanding of what is the requirement.
- Cleans and prepares all food products in a safe, hygienic and sanitary standards as required and established.
- Requisites dry stores items request for kitchen and stations with proper authority and ensures that par stock is correct and FIFO is practice.
- Effectively controls maintains the established standards in the prevention of loss and damage in the preparation and storage of perishable food stuff to maintain the budgeted food cost and help achieve and meet the profit objectives
- Maintains the equipment allocated for its use in prime working condition and has knowledge of its operational functions.
- Inspects and cleans storerooms, refrigerators and freezers daily to ensure no wastage or spoilage stuff to maintain the budgeted food cost and help achieve and meet the profit objectives.

**Job Requirements**
- Min Certificate/Diploma in Culinary Arts
- Minimum 5 years of working experiencein various kitchen stations

Pay: From RM2,700.00 per month

**Benefits**:

- Additional leave
- Dental insurance
- Free parking
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Professional development
- Vision insurance

Schedule:

- Rotational shift

Supplemental Pay:

- Overtime pay
- Performance bonus