Holiday Inn & Suites Penang Prai Hiring! Full Time Chef de Partie in Pulau Pinang, Earn up to MYR 4,000 - Ricebowl

What is the Job?

The Chef de Partie is responsible for managing a designated section of the kitchen, ensuring the preparation and presentation of high-quality food in accordance with hotel standards, recipes, and food safety regulations. The role involves coordinating kitchen operations, maintaining hygiene standards, controlling food costs, and supporting the overall performance of the culinary team.

Your day to day

• Prepare, cook, and present dishes according to established recipes, quality standards, and presentation guidelines.
• Manage the daily operations of the assigned kitchen section to ensure smooth and efficient service.
• Ensure all food preparation and cooking activities comply with food safety, hygiene, and sanitation standards.
• Monitor food quality, portion sizes, and presentation to maintain consistency and guest satisfaction.
• Coordinate with the Sous Chef and other kitchen team members to ensure timely preparation and service.
• Monitor stock levels, maintain proper food storage, and minimize food wastage.
• Ensure all ingredients are fresh, properly labelled, and stored according to established procedures.
• Maintain cleanliness and organization of the kitchen, including equipment, utensils, and workstations.
• Assist in menu planning, recipe development, and the implementation of new dishes when required.
• Guide, train, and support Commis Chefs and other junior kitchen staff.
• Follow hotel policies, procedures, and brand standards at all times.
• Perform any other duties assigned by the Executive Chef or immediate supervisor.

Pay: RM3,500.00 - RM4,000.00 per month

Benefits:

• Additional leave
• Dental insurance
• Free parking
• Health insurance
• Meal allowance
• Meal provided
• Opportunities for promotion
• Professional development
• Vision insurance

Application Question(s):

• Do you have a Certificate or Diploma in Culinary Arts, Food Production, or an equivalent qualification?
• How many years of experience do you have in a professional kitchen or hotel environment?
• Do you have experience managing a specific kitchen section and supervising junior kitchen staff?

Work Location: In person