Chef de Partie

Job Responsibilities:

Manage and oversee your assigned kitchen section during daily operations.

Prepare and cook dishes according to recipes, presentation, and quality standards.

Ensure consistent food quality, portion control, and timely service.

Supervise, train, and support Commis Chefs and Demi Chefs.

Coordinate with Sous Chef and Head Chef to ensure smooth kitchen operations.

Monitor ingredient quality and manage stock levels within your section.

Maintain cleanliness, food safety, and hygiene standards in compliance with SOPs.

Minimize food waste and ensure proper storage of ingredients.

Assist in developing new menu items and seasonal specials when required.

Ensure all equipment in your section is properly maintained and report any issues.

⁠Employee Benefits:

⁠EPF, SOCSO & EIS contribution.

⁠Attendance, travelling and meal allowance.

⁠Staff meal provided.

⁠Overtime claim.

⁠Medical leave and annual leave entitlement.

⁠Training and career development opportunities.

⁠Performance-based incentives and bonuses.

⁠Friendly and supportive working environment.