Kinfolk FNB Hiring! Full Time Chef De Partie in Selangor, Earn up to MYR 2,800 - Ricebowl

Proven experience as a Chef De Partie or a similar role in a reputable restaurant, with a minimum of 1-2 years of hands-on experience.

Possession of a Diploma in Culinary Arts or a related field, demonstrating a foundational understanding of cooking techniques and kitchen operations.

Strong proficiency in various food preparation methods, including but not limited to grilling, sautéing, roasting, and baking, with a focus on Western cuisine.

Demonstrated ability in kitchen management, including overseeing a specific section, ensuring smooth workflow, and maintaining high standards of quality and consistency.

Experience in menu development or contributing to menu planning, showcasing creativity and an understanding of flavour profiles and ingredient pairings.

In-depth knowledge of food safety and sanitation practices, ensuring compliance with all health regulations and maintaining a clean and hygienic work environment.

Effective team leadership skills, with the ability to guide and motivate junior kitchen staff, fostering a collaborative and efficient team atmosphere.

Experience in inventory management, including stocktaking, ordering supplies, and minimizing waste to optimize food costs.

A keen eye for detail in plating and presentation, ensuring that all dishes are visually appealing and meet the restaurant's aesthetic standards.

Understanding of cost control principles within the kitchen, contributing to efficient resource management and profitability.

Prepare and cook high-quality dishes according to established recipes and standards, ensuring consistency and excellence in every plate served.

Manage a specific section of the kitchen (e.g., sauces, grill, pastry), overseeing its operations, inventory, and staff during service.

Assist the Head Chef and Sous Chef in menu development, contributing creative ideas and ensuring dishes align with the restaurant's concept and seasonal availability.

Maintain impeccable standards of food safety and hygiene, adhering to all health regulations and implementing best practices in the kitchen.

Supervise and train junior kitchen staff, providing guidance on cooking techniques, food preparation, and kitchen procedures to foster skill development.

Monitor inventory levels for your section, accurately ordering supplies, receiving deliveries, and minimizing waste to control food costs effectively.

Ensure all dishes are plated and presented attractively, meeting the restaurant's aesthetic standards and enhancing the overall dining experience for guests.

Collaborate effectively with other kitchen team members and front-of-house staff to ensure smooth service flow and prompt delivery of orders.