KITCHEN UNITED SDN BHD Hiring! Full Time Chef De Partie in Pulau Pinang, Earn up to MYR 3,000 - Ricebowl

Job Description: Chef de Partie (CDP)

Job Summary

The Chef de Partie (CDP) is responsible for overseeing the day-to-day operations of an assigned kitchen section within a healthcare food service environment. The role involves preparing and cooking nutritious, high-quality meals for patients, staff, and visitors in accordance with approved menus, dietary requirements, food safety standards, and facility procedures.

The CDP is expected to maintain consistent food quality, portion control, hygiene, and presentation while ensuring that meals are prepared accurately according to individual dietary and allergen requirements. The position requires sound culinary knowledge, strong attention to detail, and the ability to work efficiently in a fast-paced healthcare kitchen environment.

Key Responsibilities

1. Food Preparation & Production

• Prepare, cook, and present meals according to approved menus, recipes, portion sizes, and production schedules.
• Ensure all meals are prepared in accordance with patients’ dietary, nutritional, and allergen requirements.
• Take responsibility for the efficient operation of an assigned kitchen section, such as hot kitchen, cold kitchen, pastry, or other designated areas.
• Ensure ingredients are properly prepared, measured, and utilized according to production requirements.
• Assist with menu preparation, portion control, and ingredient planning where required.
• Coordinate with other kitchen team members to ensure meals are prepared and served on time.
• Ensure special or therapeutic meals are prepared accurately and separately where required to prevent cross-contamination.

2. Food Safety, Hygiene & Sanitation

• Maintain high standards of personal hygiene, food handling, kitchen cleanliness, and sanitation at all times.
• Ensure proper receiving, handling, preparation, storage, and temperature control of food products.
• Follow established procedures to prevent cross-contamination, foodborne illness, and allergen exposure.
• Conduct regular checks of kitchen equipment, workstations, refrigerators, freezers, and storage areas.
• Ensure cleaning and sanitation schedules are properly followed and completed.
• Report any food safety, hygiene, equipment, or operational concerns to the appropriate supervisor or management.
• Comply with all applicable food safety requirements, healthcare standards, and company policies.

3. Food Quality & Portion Control

• Ensure all meals consistently meet the required standards for taste, texture, appearance, portion size, and nutritional requirements.
• Conduct regular quality checks and taste evaluations before food is served.
• Ensure food is prepared according to standardized recipes and approved specifications.
• Monitor portion sizes to maintain consistency and support nutritional and cost-control requirements.
• Identify and report any quality issues and take appropriate corrective action.

4. Inventory & Stock Management

• Monitor ingredient and food supply levels within the assigned kitchen section.
• Ensure sufficient stock is available to support daily meal production.
• Follow proper stock rotation practices, including FIFO (First In, First Out).
• Check the quality, freshness, and condition of ingredients before use.
• Minimize food wastage through proper preparation, storage, portion control, and stock utilization.
• Assist with stock counts, requisitions, and inventory checks when required.
• Report shortages, damaged goods, expired products, or unusual stock variances to the supervisor.

5. Kitchen Operations & Team Coordination

• Organize and prioritize daily production activities to ensure timely meal preparation and service.
• Supervise and guide Commis Chefs, Kitchen Helpers, and other junior kitchen personnel within the assigned section where required.
• Provide guidance on food preparation, cooking techniques, hygiene practices, and kitchen procedures.
• Coordinate with the Head Chef, Sous Chef, and other departments to ensure smooth kitchen operations.
• Support the kitchen team during peak periods, special functions, and high-volume meal production.
• Maintain a professional and cooperative working environment within the kitchen.

6. Compliance & Documentation

• Ensure all kitchen activities comply with applicable food safety legislation, healthcare requirements, company policies, and standard operating procedures.
• Follow all requirements relating to patient dietary information, allergen management, and meal specifications.
• Maintain accurate records relating to food temperatures, cleaning, production, stock, and other required kitchen documentation.
• Maintain confidentiality when handling patient information, dietary requirements, or other sensitive information.
• Immediately report any incidents, non-conformities, food safety concerns, or potential risks to management.

Qualifications & SkillsSkills & Experience

• Proven experience as a Chef de Partie or in a similar culinary position, preferably within a healthcare, hospital, institutional, catering, or high-volume kitchen environment.
• Certificate or qualification in Culinary Arts, Food Preparation, or a related field is an advantage.
• Good knowledge of food preparation, cooking techniques, portion control, and kitchen operations.
• Strong understanding of food safety, hygiene, sanitation, and allergen management.
• Ability to prepare meals according to specific dietary, nutritional, and texture requirements.
• Good organizational and time-management skills with the ability to manage multiple tasks simultaneously.
• Strong attention to detail and commitment to consistency and quality.
• Good communication and teamwork skills.
• Ability to work effectively under pressure in a fast-paced, high-volume kitchen environment.

Personal Attributes

• Demonstrates a strong commitment to food quality, nutrition, food safety, and patient satisfaction.
• Detail-oriented, disciplined, and responsible in carrying out assigned duties.
• Patient and attentive when handling individual dietary requirements and special meal requests.
• Professional, courteous, and respectful when dealing with patients, colleagues, healthcare personnel, and other stakeholders.
• Reliable, adaptable, and willing to support the wider kitchen team when required.
• Maintains a positive attitude and demonstrates a strong sense of teamwork.
• Able to follow instructions, procedures, and established standards consistently.

Job Type: Contract

Pay: From RM3,000.00 per month

Benefits:

• Meal provided
• Professional development

Work Location: In person