Job Description

The Chef de Partie is responsible for running a specific section of the kitchen efficiently and maintaining high standards of food preparation, presentation, and hygiene. He/She assists the Sous Chef in managing daily kitchen operations and ensures consistency in food quality according to the hotel's or restaurant's standards.

Key Responsibilities:

Prepare, cook, and present dishes within the assigned section according to recipes and standards. Supervise and train Commis and other junior kitchen staff in the section. Ensure all food produced meets quality and portion control standards. Maintain proper food storage, labeling, and rotation procedures (FIFO). Work closely with other sections to ensure smooth kitchen operations. Monitor and maintain cleanliness and hygiene standards in the kitchen area at all times. Assist in menu planning, food cost control, and inventory management. Ensure compliance with all food safety and sanitation regulations (HACCP standards). Report equipment malfunctions and maintenance needs to the Sous Chef or Executive Chef. Perform other related duties as assigned by the management.

Requirements:

Minimum SPM / Diploma in Culinary Arts or equivalent. At least 2-3 years of experience in a similar position in a hotel or restaurant. Strong knowledge of cooking techniques and kitchen operations. Excellent teamwork, communication, and leadership skills. Ability to work under pressure and handle multiple tasks. Passion for cooking and continuous improvement. Knowing Halal Assurance standard is an added advantage
Please email your latest resume to : hafizah@ameraldmelaka.com

Address : Estadia Hotel Melaka, Jalan Merdeka, Bandar Hilir, 75000 Melaka

Job Types: Full-time, Permanent

Pay: RM2,600.00 - RM2,800.00 per month

Benefits:

Maternity leave Meal provided Opportunities for promotion
Work Location: In person