KITCHEN UNITED SDN BHD Hiring! Full Time Chef De Partie in Selangor, Earn up to MYR 3,500 - Ricebowl

Job Description: Chef de Partie (Healthcare Kitchen)

Position Summary

The Chef de Partie is responsible for managing a designated kitchen section to ensure the efficient preparation, cooking, and service of nutritious, high-quality meals for patients, staff, and visitors. The role supports the delivery of food services by maintaining excellent culinary standards while ensuring full compliance with food safety regulations, healthcare dietary requirements, and organizational policies.

Key Responsibilities

1. Food Preparation & Service

• Prepare and cook meals according to standardized recipes, approved menus, and dietary specifications.
• Ensure all meals meet nutritional, therapeutic, allergen, and portion control requirements.
• Manage assigned kitchen operations to ensure timely meal production and service.
• Assist in menu development, recipe standardization, and food production planning.
• Maintain consistency in food quality, taste, and presentation.

2. Food Safety & Hygiene

• Comply with all food safety, HACCP, hygiene, and infection control standards.
• Ensure proper food handling, storage, labeling, and temperature monitoring.
• Maintain cleanliness and sanitation of kitchen equipment, workstations, and storage areas.
• Practice safe working procedures and report any food safety or workplace hazards.

3. Quality Management

• Monitor food quality throughout preparation and service.
• Ensure meals meet organizational standards for appearance, flavour, and nutritional value.
• Take corrective action when quality standards are not achieved.

4. Inventory & Cost Control

• Monitor stock levels and assist with purchasing and inventory control.
• Practice proper stock rotation using the FIFO method.
• Minimize food wastage through effective portion control and responsible use of ingredients.
• Report stock shortages, damaged goods, or equipment issues promptly.

5. Compliance

• Adhere to all applicable healthcare regulations, food safety legislation, and company policies.
• Maintain accurate kitchen records, including temperature logs, cleaning schedules, and inventory documentation.
• Protect the confidentiality of patient dietary information and medical records.

6. Team Collaboration

• Work closely with dietitians, supervisors, and kitchen colleagues to meet patient dietary needs.
• Provide guidance and support to junior kitchen staff where required.
• Participate in training, quality improvement initiatives, and operational meetings.

QualificationsEducation

• Certificate or Diploma in Culinary Arts, Professional Cookery, or a related field is preferred.

Experience

• Minimum two (2) years of experience as a Chef de Partie or in a similar culinary position.
• Experience in a hospital, healthcare, catering, or institutional kitchen is an advantage.
• Familiarity with therapeutic diets and healthcare food service operations is preferred.

Knowledge, Skills & Competencies

• Strong culinary and food preparation skills.
• Knowledge of HACCP, food hygiene, and food safety regulations.
• Understanding of therapeutic diets, allergens, and nutritional requirements.
• Good planning, organizational, and time management skills.
• Ability to work efficiently under pressure while maintaining quality standards.
• Strong communication and teamwork abilities.
• High level of attention to detail and commitment to continuous improvement.

Personal Attributes

• Demonstrates professionalism, integrity, and accountability.
• Committed to delivering safe, nutritious, and high-quality meals.
• Positive attitude with a customer- and patient-focused approach.
• Adaptable, dependable, and able to perform effectively in a fast-paced environment.

Job Type: Contract

Pay: RM3,000.00 - RM3,500.00 per month

Benefits:

• Meal provided
• Professional development

Work Location: In person