Full Time Demi Chef de Partie Jobs, salary up to MYR 3,200 in 103 Coffee Kuala Lumpur - Ricebowl

We're Hiring! Join Our Growing Team Today!

A great opportunity awaits individuals who are passionate, motivated, and ready to grow with us.

Hiring Locations: Desa ParkCity Kepong, APW Bangsar, Chow Kit KL, Sri Petaling, IOI Rio Puchong

Experience & Qualifications

• Minimum 3 years of relevant working experience in a Western or Japanese kitchen, with at least 1 year in a supervisory or Chef de Partie role.

• Professional culinary qualification or relevant certification is an added advantage.

• Strong knowledge of Western and/or Japanese cuisine, including cooking techniques, food preparation, portion control, plating, and maintaining consistent food quality.

• Ability to independently manage an assigned kitchen section and ensure smooth daily kitchen operations.

• Good understanding of food safety, hygiene, sanitation, HACCP, inventory management, stock control, FIFO, and wastage reduction.

• Basic knowledge of food costing and cost control is an added advantage.

• Strong leadership skills with the ability to supervise, train, mentor, and develop junior kitchen staff.

• Responsible, detail-oriented, and able to solve operational issues while working effectively under pressure in a fast-paced environment.

• Good communication, teamwork, time management, and organizational skills with a willingness to learn and grow.

• Willing to work on rotating shifts, including weekends and public holidays, and support other outlets or kitchen operations when required.

• Able to stand for extended periods and work in a hot kitchen environment.

• Able to communicate well in English and Bahasa Malaysia.

• Ability to speak Chinese will be an added advantage.

• 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.

• EPF, SOCSO, EIS provided
• Annual Leave
• Birthday Leave
• Meal and Drink Provided Every Working Day
• 5 Working Days + 2 Off Days Per Week
• Training Provided
• Career Development Opportunity Provided
• Professional and Personal Development
• Medical Leave
• Medical Benefits