A Chef de Partie is responsible for running a specific section of the kitchen (wok, grill, saute). They ensure that dishes from their station are prepared to the highest standards and coordinate with other chefs to maintain smooth kitchen operations.
Key Task:
1. Prepare, cook, and present dishes within your assigned section.
2. Supervise and train junior chefs/foreigners.
3. Maintain high standards of hygiene safety and food quality.
4. Monitor portion control and minimize food waste
5. Collaborate with the Sous Chef and Head Chef on menu development.
6. Ensure your station is stocked, clean and organized.
7. Uphold kitchen protocols and enforce food safety regulations.
2-3 years in a professional kitchen with hands-on experience in a specific station.
Working experience:
1. Proven ability to manage a kitchen station independently.
2. Experience in high-volume or casual dining environments.
3. Familiarity with inventory control and kitchen documentation.
4. Exposure to various cuisines, especially if the restaurant has a specialty.
Skills required:
1. Culinary expertise in station (e.g., sauces, meats, grill).
2. Knife skilis and knowledge of cooking techniques.
3. Time management and ability to work under pressure.
4. Leadership and mentoring abilities.
5. Creativity in plating and presentation.
6. Teamwork and communication with kitchen staff.
Location:
CHATROOM RESTAURANT SDN BHD
No 30 & 32 Jalan Perniagaan Bakri 1, Pusat Perniagaan Bakri, Jalan Bakri, Muar 84000 Johor
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??? RM3,300.00?RM3,800.00??? ?
Work Location: ????
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