Ratu Oceania Raya Malaysia Hiring! Full Time Chef De Partie (Japanese Fluency) in WP Kuala Lumpur - Ricebowl

Must have shipboard or premium hospitality experience with at least 1 year / 2 contracts in the same role; Advanced culinary skills are required.

Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly interpret and orate documents, such as menus and recipes.

Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player.

Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required with excellent knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.

Able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week.

Previous cruise industry experience is an advantage.

Control and maintain a main Galley section and its entire food production; follow set recipes & dish guidelines; assist with cleaning during food preparation periods, if additional cleaning is required.

Prepare daily electronic food requisitions by counterchecking merchandise in Galley stores.

Undertake recipe reviews on a daily basis and, if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders (containing all recipes) of the assigned section and ensure that they are kept in an immaculate condition.

Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); ensure the quality and presentation of food during food preparation and service hours.

Maintain and control the entire Service Line at the relevant section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.

Countercheck daily deliveries from the Storeroom to ensure its accuracy and report any discrepancies to an immediate Supervisor.

Ensure economical work practices and control food production to minimize and/or avoid wastage.

Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain “clean as you go” work habits.