Chef de Partie (Klang Valley)

- Prepare, cook, and present menu items according to the Company's recipes, quality standards, and presentation guidelines.
- Take ownership of an assigned kitchen section and ensure smooth daily kitchen operations, including station mise en place.
- Supervise, guide, and train Commis Chefs and kitchen assistants to maintain consistency, efficiency, and food quality.
- Monitor food quality, taste, portioning, and presentation while ensuring timely food preparation and service, especially during peak hours.
- Manage inventory, stock rotation, FIFO practices, wastage control, and communicate purchasing requirements to the Sous Chef or Head Chef.
- Ensure proper storage, handling, and labelling of food ingredients in accordance with food safety standards.
- Maintain high standards of kitchen hygiene, food safety, sanitation, cleanliness, and ensure kitchen equipment is operated safely while reporting maintenance issues promptly.
- Assist in developing new menu items, recipes, and seasonal promotions when required.
- Support kitchen operations during special events, promotions, and high-volume periods while maintaining effective teamwork and communication.
- Perform any other duties assigned by the Sous Chef or Head Chef from time to time.