The Chef de Partie is responsible for overseeing a specific section of the kitchen, ensuring food preparation and presentation meet the highest standards. They manage their team within the assigned section and maintain a clean, organized, and efficient work environment.
Key Responsibilities:
Food Preparation:
Prepare and cook dishes in the assigned section according to recipes and quality standards.
Ensure portions and plating meet presentation guidelines.
Team Leadership:
Supervise and guide junior staff, ensuring tasks are completed efficiently.
Train team members to uphold kitchen standards and techniques.
Inventory Management:
Monitor stock levels in the section and communicate requirements to the Sous Chef.
Minimize waste and ensure proper storage of ingredients.
Hygiene and Safety:
Maintain cleanliness and organization within the section at all times.
Adhere to food safety and hygiene regulations.
Collaboration:
Work closely with other kitchen sections to ensure smooth operations.
Communicate any issues or delays to the Sous Chef or Head Chef.
Requirements:
Proven experience as a Chef de Partie or similar role.
Strong knowledge of cooking techniques and ingredients.
Excellent organizational and time-management skills.
Ability to work under pressure in a fast-paced environment.
Team player with leadership qualities.
Work Environment:
The Chef de Partie will work in a high-paced kitchen environment and should be able to stand for extended periods, lift moderate weights, and work flexible hours, including weekends and holidays.
Job Type: Full-time
Pay: RM2,800.00 - RM3,500.00 per month
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