全职 CHEF DE PARTIE 工作, 薪水 up to MYR 3,200, Petaling Jaya Marriott Hotel Selangor 公司招聘中 - Ricebowl

Job Description: Chef de Partie – Western BanquetJob Title

Chef de Partie – Western Banquet

Department

Food & Beverage – Banquet Kitchen

Reports To

Sous Chef – Banquet / Executive Sous Chef / Executive Chef

Job Summary

The Chef de Partie – Western Banquet is responsible for overseeing the preparation, cooking, and presentation of Western cuisine for banquet functions, conferences, weddings, and special events. The role ensures that all dishes meet the hotel's quality standards while maintaining consistency, food safety, and efficient kitchen operations. The Chef de Partie supervises junior kitchen staff within the assigned section and supports the successful execution of banquet events of varying sizes.

Key Responsibilities

• Prepare, cook, and present Western banquet menu items in accordance with standardized recipes and hotel quality standards.
• Manage the daily operations of the assigned kitchen section, ensuring smooth production before, during, and after banquet events.
• Coordinate food production to meet banquet event orders (BEOs), production schedules, and service timelines.
• Ensure food is prepared in the correct quantities to minimize waste while meeting guest requirements.
• Maintain consistency in taste, quality, portion size, and presentation for all banquet dishes.
• Supervise, train, and mentor Commis Chefs, Demi Chef de Parties, and kitchen assistants.
• Ensure mise en place is completed efficiently before each event.
• Monitor food quality throughout preparation, holding, and service.
• Assist in menu development, recipe standardization, and seasonal banquet offerings.
• Maintain proper storage, labeling, stock rotation (FIFO), and handling of all food products.
• Monitor inventory levels and assist with requisitioning ingredients and supplies.
• Ensure compliance with HACCP, food safety regulations, hygiene standards, and hotel policies.
• Maintain cleanliness and organization of the banquet kitchen and equipment.
• Report equipment faults and maintenance issues promptly.
• Support other kitchen outlets as required during peak operations.
• Perform additional duties assigned by the Executive Chef or Sous Chef.

Qualifications

• Diploma or Certificate in Culinary Arts, Hospitality, or a related discipline preferred.
• Minimum 3–5 years of culinary experience, including at least 2 years in Western banquet or large-scale hotel kitchen operations.
• Experience preparing Western cuisine for high-volume banquet events.
• HACCP or Food Safety certification is an advantage.

Knowledge and Skills

• Strong knowledge of Western culinary techniques, sauces, meat preparation, roasting, grilling, and buffet production.
• Experience with banquet production planning and event execution.
• Excellent organizational and time management skills.
• Ability to supervise and motivate kitchen staff.
• Strong understanding of food cost control and waste reduction.
• Good communication and teamwork skills.
• Ability to perform effectively under pressure and meet tight service deadlines.
• Knowledge of inventory management and stock control.

Key Competencies

• Leadership and supervision
• Quality and attention to detail
• Planning and coordination
• Problem-solving and decision-making
• Food safety and hygiene compliance
• Adaptability and flexibility
• Customer service orientation
• Team collaboration

Working Conditions

• Shift work, including early mornings, evenings, weekends, and public holidays.
• Fast-paced, high-volume banquet kitchen environment.
• Extended standing and walking during event preparation and service.
• Ability to lift and carry kitchen supplies and equipment when required.

Key Performance Indicators (KPIs)

• Consistent food quality and presentation.
• Timely completion of banquet food production.
• Successful execution of banquet events without service delays.
• Compliance with food safety, hygiene, and HACCP standards.
• Food cost control and waste reduction.
• Guest and client satisfaction scores.
• Kitchen cleanliness and equipment maintenance.
• Staff productivity and teamwork.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 20 kg.
• Ability to work safely in hot, fast-paced kitchen environments.
• Manual dexterity to operate commercial kitchen equipment and tools.

Pay: RM2,600.00 - RM3,200.00 per month

Benefits:

• Maternity leave
• Meal provided
• Professional development

Work Location: In person