KING PARK HOTEL Hiring! Full Time Chef De Partie in Sabah, Earn up to MYR 3,000 - Ricebowl

Key Responsibilities:

Station Management:

Set up, manage, and maintain a specific cooking station (e.g., Garde Manger, Entremetier, Saucier, Patissier).

Food Preparation:

Prepare ingredients (mise en place), cook dishes, plate food creatively, and ensure consistent quality.

Team Leadership:

Supervise and train junior chefs (Commis, Demi-Chefs) in their section, delegating tasks effectively.

Quality & Standards:

Ensure all dishes meet the restaurant's standards for taste, presentation, and portion control.

Hygiene & Safety:

Maintain a clean, organized, and hygienic work area, adhering to food safety regulations.

Inventory & Stock:

Monitor stock levels, manage inventory for the section, and ensure proper food storage.

Collaboration:

Work with Sous Chefs and Head Chefs to streamline operations, develop new dishes, and implement menu changes.

Essential Skills:

• Culinary expertise in a specific area.
• Leadership and organization.
• Ability to work under pressure in a fast-paced environment.
• Strong knowledge of food safety and sanitation.

Job Types: Full-time, Permanent

Pay: RM2,500.00 - RM3,000.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Work Location: In person