Chef de Partie
1 week ago
**Responsibilities**:
- Collaborating with the head chef and other members of the culinary team to develop dessert menus that complement the overall theme and cuisine of the restaurant
- Overseeing the production and work flow for the restaurant, ensuring consistency in quality, taste, and presentation.
- Adhering to strict food safety and hygiene standards in the pastry kitchen, including proper storage, handling, and sanitation of ingredients and equipment.
- Managing inventory levels to minimize waste and ensure freshness.
- Monitoring ingredient costs and finding cost-effective solutions without compromising on quality.
- Adhering to strict food safety and hygiene standards in the pastry kitchen, including proper storage, handling, and sanitation of ingredients and equipment.
- Supervising pastry cooks and other kitchen staff, providing guidance and support to ensure smooth operations and consistent performance.
**Job Requirements**:
- 6 working days/week (including weekend and public holiday)
- 2 years working experiences in Western Cuisine.
- Ability to follow all sanitation & SOP procedures
- Able to work under pressure during peak period
- **Able to accept working place where is Wine served**
**Job Types**: Full-time, Permanent
Pay: Up to RM5,000.00 per month
**Benefits**:
- Opportunities for promotion
- Professional development
Schedule:
- Afternoon shift
- Day shift
- Rotational shift
Supplemental pay types:
- Overtime pay
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