Sunway Medical Centre Hiring! Full Time Chef De Partie in WP Kuala Lumpur - Ricebowl

• Minimum qualification Diploma/ Certificate in culinary arts.

• Food Handling Course Certificate will be advantage

• Minimum of 3 year in related working experience in F&B or healthcare industry at the chef level.

• Excellent written & communication skills

• Ability to work well under pressure

• Able to work during weekend / public holiday.

• Basic supervisory skills are required.

• Will be able to plans, directs, control, co-ordinates and participate.

We are looking for a skilled and dedicated Chef de Partie with a strong commitment to food safety, hygiene, and culinary excellence. Join our team and supporting patient care through quality meal preparation. 

Job Description

• Chef De Parties assists the Sous Chef with his responsibilities for the day to day running of his assigned kitchens.

• To ensure food quality, safety, and hygiene standards are consistently maintained.

• To assist with menu planning, recipe development, and kitchen operations.

• Required to monitor food costs, minimize wastage, and manage inventory effectively.

• Support continuous improvement initiatives to enhance service efficiency and customer satisfaction.

• To provide healthy food to in-patients based on their dietary needs, nutritious food at the staff cafeteria and food ordered for in-house seminar/functions.

• To assist in all operational related matters whenever required by superior

• To assist in creating and developing new dishes and recipes by keeping up with the latest market trends.

• Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.

• To assisting in store operation whenever required for stock receiving, issuing or ordering.

• Responsible for the quality of food served in his kitchen area.

• Perform any other reasonable duties as required by the department head from time to time.

• Provides leadership, training and supervision on all production in his kitchens and oversees the quality as well as timely distribution of the food product originating from his kitchens.