Chef de Partie

**Responsibilities**:
**Managing a Kitchen Section**:

- Oversee the daily operations of a specific section of the kitchen, ensuring that all dishes are prepared according to the restaurant’s standards.
- Delegate tasks to junior chefs and kitchen staff within the section, ensuring that all work is completed efficiently and to a high standard.
- Ensure that all food preparation and cooking processes are carried out in accordance with recipes and kitchen procedures.

**Food Preparation and Cooking**:

- Prepare, cook, and present dishes within your section to the highest standards.
- Ensure consistency in taste, portioning, and presentation of all dishes.
- Adjust recipes and cooking methods as necessary to maintain quality and efficiency.

**Quality Control**:

- Monitor the quality of ingredients used in your section, ensuring that only the best products are used.
- Conduct regular taste tests to ensure that all dishes meet the restaurant’s standards.
- Identify and address any issues related to food quality, presentation, or portioning.

**Inventory and Stock Management**:

- Manage inventory levels for your section, ensuring that ingredients and supplies are stocked adequately.
- Conduct regular stock checks and report any shortages or excesses to the Sous Chef or Head Chef.
- Ensure proper storage of ingredients to maintain freshness and minimize waste.

**Hygiene and Safety**:

- Maintain a clean and organized work station, adhering to all food safety and sanitation guidelines.
- Ensure that all kitchen equipment and tools in your section are cleaned and maintained regularly.
- Follow all health and safety regulations, including proper food handling, storage, and cooking practices.

**Training and Supervising Junior Staff**:

- Train and mentor junior chefs, including Demi Chefs and Commis Chefs, within your section.
- Provide guidance on cooking techniques, kitchen procedures, and food safety standards.
- Monitor the performance of junior staff and provide feedback to help them improve.

**Collaboration with Kitchen Staff**:

- Work closely with other chefs and kitchen staff to ensure smooth coordination and timely service.
- Communicate effectively with the Sous Chef and Head Chef about any issues, special requests, or changes in orders.
- Participate in kitchen meetings and contribute ideas for menu development and improvements.

**Menu Planning and Development**:

- Contribute to the creation and development of new dishes and menu items.
- Assist in testing and refining recipes for consistency and quality.
- Stay updated on food trends and incorporate new ideas into the menu where appropriate.

**Cost Control**:

- Monitor and manage food costs within your section, ensuring that waste is minimized and portions are controlled.
- Work with the Sous Chef to optimize the use of ingredients and reduce overall food costs.

**Maintaining Professional Standards**:

- Uphold the restaurant’s standards of professionalism, both in the kitchen and when interacting with other staff.
- Ensure that all kitchen operations are conducted in a disciplined and efficient manner.
- Lead by example, setting a high standard for work ethic, punctuality, and teamwork.

**Qualifications and Skills**:

- **Experience**:

- Proven experience as a Chef de Partie or similar role in a professional kitchen.
- **Culinary Skills**:

- Strong culinary skills, with expertise in the specific section you will manage.
- **Leadership**:

- Ability to supervise and train junior kitchen staff.
- **Time Management**:

- Excellent organizational skills, with the ability to work efficiently under pressure.
- **Knowledge**:

- Thorough understanding of food safety, hygiene, and sanitation standards.
- **Adaptability**:

- Flexibility to work in different sections as needed and to adapt to changing kitchen demands.

**Salary : Subject to working experiences & work performance**

**Benefits**:

- Maternity leave
- Meal provided
- Service Point
- Entitle for OT
- Referral Bonus

Availability : ASAP

**Work Locations**:

- **POUND**, Jesselton Mall
- **JOJO**, Sutera Avenue
- **KINSLY**, Damai Plaza

Pay: RM1,500.00 - RM2,900.00 per month

**Benefits**:

- Opportunities for promotion

Schedule:

- Afternoon shift
- Day shift
- Early shift

Supplemental Pay:

- Overtime pay