Westreet Resources Hiring! Full Time Chef de Partie in Selangor, Earn up to MYR 4,000 - Ricebowl

Minimum of 3-5 years of proven experience as a Cook in a professional kitchen environment, preferably within the food and beverage industry.

Demonstrated proficiency in various cooking techniques, including grilling, sautéing, baking, and roasting, with the ability to prepare a diverse range of dishes.

Strong understanding of kitchen operations, including workflow management, station setup, and adherence to service timelines.

Excellent knowledge of food safety and sanitation standards (HACCP, local health regulations), with a commitment to maintaining a clean and hygienic work environment.

Experience in inventory management, including stock rotation, ordering supplies, and minimizing waste to control food costs.

Ability to work effectively as part of a team, collaborating with other kitchen staff and front-of-house personnel to ensure smooth service.

Basic customer service skills, including the ability to communicate effectively with colleagues and potentially address guest inquiries or feedback regarding food preparation.

Physical stamina to stand for extended periods, lift moderate weight, and work in a fast-paced kitchen environment.

Flexibility to work various shifts, including evenings, weekends, and holidays, as required by the operational needs of the business.

Prepare and cook a variety of dishes according to established recipes and quality standards, ensuring consistency and presentation.

Manage all aspects of kitchen operations, including food preparation, cooking, plating, and maintaining a clean and organized workspace.

Adhere strictly to food safety and sanitation regulations, including proper storage, handling, and temperature control of ingredients and finished products.

Collaborate effectively with kitchen team members and front-of-house staff to ensure smooth service flow and timely order fulfillment.

Monitor inventory levels, assist with stocktaking, and communicate needs for ingredients and supplies to management to prevent shortages.

Contribute to menu development by suggesting new dishes, ingredients, or preparation techniques based on culinary trends and customer feedback.

Maintain a high level of customer service by ensuring food quality meets or exceeds expectations and addressing any guest concerns related to food promptly and professionally.