全职 Chef De Partie 工作, 薪水 up to MYR 2,800, Mayfair Hotel Kuching Sarawak 公司招聘中 - Ricebowl

. CHEF DE PARTIE – JOB DESCRIPTION

Position: Chef de Partie
Department: Kitchen / Culinary
Reports To: Junior Sous Chef / Sous Chef
Supervises: Demi Chef, Commis Cook

Job Purpose

To manage and operate an assigned kitchen section, ensuring food preparation, cooking, quality, hygiene, and service are carried out according to company standards.

Key Responsibilities

• Section Management
• Take responsibility for the assigned kitchen section.
• Organise daily mise en place according to the production plan.
• Ensure all ingredients and equipment are ready before service.
• Maintain a clean, organised and efficient workstation.
• Food Preparation & Cooking
• Prepare and cook food according to standard recipes.
• Ensure correct portion size, taste, texture, temperature and presentation.
• Follow daily production and function requirements.
• Maintain consistency of food quality throughout service.
• Supervision
• Supervise Demi Chef, Commis and assigned kitchen assistants.
• Allocate daily duties and monitor work progress.
• Guide junior staff on correct preparation and cooking techniques.
• Report staff or operational issues to the Junior Sous Chef.
• Food Safety & Hygiene
• Follow HACCP, food safety and kitchen hygiene requirements.
• Maintain proper personal hygiene and clean uniform.
• Prevent cross-contamination.
• Ensure food is stored, labelled and dated correctly.
• Monitor cooking and holding temperatures.
• Stock Control
• Check ingredients required for the section.
• Report shortages to the Junior Sous Chef.
• Use ingredients according to FIFO principles.
• Minimise food wastage.
• Ensure proper portion control.
• Service
• Ensure orders are prepared accurately and on time.
• Coordinate with other kitchen sections during service.
• Maintain communication with the Sous Chef / Junior Sous Chef.
• Ensure smooth service during normal operations and large events.
• Cleaning & Equipment
• Ensure section equipment is cleaned and properly maintained.
• Report equipment problems immediately.
• Complete daily cleaning and closing duties.
• Ensure all food and equipment are properly stored after service.

Required Skills

• Good culinary and knife skills.
• Knowledge of assigned kitchen section.
• Understanding of standard recipes.
• Food safety and hygiene knowledge.
• Good communication and teamwork.
• Ability to work under pressure.
• Good time management.
• Basic leadership and staff supervision skills.

Pay: RM2,500.00 - RM2,800.00 per month

Work Location: In person