Job Description

The Chef de Partie (CDP)

plays a key role in the healthcare kitchen, ensuring the efficient preparation and delivery of nutritious, high-quality meals for patients, staff, and visitors. This position is responsible for managing a designated kitchen section and overseeing all related food preparation and cooking activities while maintaining strict hygiene, safety, and dietary standards. The role requires strong culinary expertise, familiarity with medical dietary needs, and a commitment to delivering meals that support patient health and satisfaction.

Key Responsibilities1. Food Preparation & Cooking

Prepare and cook meals according to menu plans, dietary guidelines, and food safety requirements. Ensure all dishes meet nutritional, dietary, and allergen standards. Manage an assigned kitchen section (hot, cold, or pastry) to ensure smooth and efficient operations. Assist with menu planning, portion control, and ingredient ordering to support the facility's operational needs.

2. Food Safety & Hygiene

Maintain high standards of cleanliness and sanitation in compliance with healthcare and food safety regulations. Ensure proper handling, storage, and temperature control of all food products to prevent contamination and minimize waste. Conduct routine inspections of kitchen and storage areas to uphold safety and hygiene requirements. Promote adherence to all kitchen safety, hygiene, and operational protocols.

3. Quality Control

Ensure all food served meets established standards for taste, presentation, and nutritional value. Regularly taste and evaluate dishes to ensure consistency and quality.

4. Inventory & Stock Management

Support inventory management by ensuring adequate stock levels and timely replenishment of supplies. Implement proper stock rotation and practices to reduce waste and maintain freshness.

5. Compliance

Ensure all kitchen operations comply with relevant food safety laws, healthcare regulations, and facility policies. Protect patient confidentiality and comply with data protection requirements related to dietary information.

Qualifications & Skills

Skills & Experience

Proven experience as a Chef de Partie or in a similar culinary role. Strong knowledge of food safety and hygiene standards. Proficiency in preparing dishes that meet specific dietary and nutritional requirements. Excellent organizational, time management, and multitasking skills. Strong communication skills and the ability to work effectively as part of a team. Adaptability and resilience in a fast-paced, high-volume kitchen environment.

Personal Attributes

Strong commitment to quality, nutrition, and patient satisfaction. Attentive and patient when accommodating individual dietary needs. Professional, courteous, and respectful in interactions with patients and colleagues.
Job Type: Contract
Contract length: 24 months

Pay: RM3,000.00 - RM3,500.00 per month

Benefits:

Meal provided Professional development
Work Location: In person