Chef de Partie

1 day ago

Petaling Jaya, Malaysia Hotel Armada (PJ) Sdn.Bhd Full time

**SCOPE**: To perform all kitchen work at hot kitchen, cold kitchen and pastry kitchen. To supervise the work of cook and to ensure operation run smoothly under Junior Sous Chef/Sous Chef supervision. Position Applied for Chinese Local.

**JOB SPECIFICATION & RESPONSIBILITIES**

1. To report to Junior Sous Chef/Sous Chef in full informed and according to schedule and ensuring that personal hygiene is to standard.

2. To ensure that cleanliness and hygiene practices are in place in working area.

3. To take over duties and responsibilities in the absent of Junior Sous Chef/Sous Chef

4. Required to attend training set by Executive Chef or Human Resources.

5. To do daily stock check in section kitchen are being done by following FIFO system.

6. Check on daily menus, event order function and MEP has been done.

7. Taking care of section kitchen utensils, equipments and machinery and make sure in good working conditions at all time.

8. To supervise Demi Chef, Commis 1, Commis 2 and Commis 3.

9. To assign in detail, specific duties to all employees under his/her supervision and to instruct them in their work.

10. To check on discipline, cleanliness and hygiene of all employees under supervision.

11. To be responsible for the quality of all food prepared, constantly checking for taste and all food portioning size are adhere.

12. To ensure that spoil or damaged serving utensil are not to put into use. To train all staff to follow the standard and procedure.

13. To ensure and observe the restaurant/ function is ready for guest.

14. To do check list, record date, time and temperature of equipment, such as Combi oven, Walk-in chiller and freezer. If the temperature is not standard achieved corrective action to be taken.

15. To check daily in chiller and freezer item to avoid product spoilage and over stock order.

16. To work closely with steward department on cleaning schedule and equipment set up.

17. Perform other related duties as required by Junior Sous Chef/Sous Chef

**KNOWLEDGE SKILLS AND ABILITIES**

1. Knowledge of cooking in hot kitchen, cold kitchen and pastry kitchen

2. Knowledge of food recipes and market list ordering

3. Abilities of standing and hard working.

4. Abilities of working long hours.

5. Good leadership ability.

6. Knowledge of operation in ala carte, coffee house and banquet and usage of kitchen equipments.

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

Schedule:

- Rotational shift

Supplemental Pay:

- Overtime pay

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