Job Description

Broga Hill Eco Farm Resort Hiring! Full Time Chef De Partie in Selangor, Earn up to MYR 3,200 - Ricebowl
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Chef De Partie
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MYR2,500 - MYR3,200 Per Month
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Posted 2 hours ago o Closing 28 Nov 2025
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Requirements

• Assist the Chef in the daily operations of the kitchen, ensuring smooth and efficient service.
• Prepare and cook food items according to standardized recipes and portion sizes, maintaining consistency in quality and presentation.
• Manage a specific section of the kitchen, taking responsibility for food preparation, cooking, and plating within that area.
• Maintain a clean and organized work station, adhering to strict hygiene and sanitation standards to prevent food contamination.
• Monitor food inventory levels, informing the Sous Chef of any shortages or discrepancies to ensure adequate stock levels.
• Collaborate with other kitchen staff to ensure timely and efficient food service, working together to meet deadlines and customer expectations.
• Ensure all food preparation and handling practices comply with food safety regulations and company policies.
• Contribute to menu development and recipe innovation, offering creative ideas and suggestions to enhance the dining experience.
• Train and mentor junior kitchen staff, providing guidance and support to develop their culinary skills and knowledge.
• Monitor food quality and presentation, ensuring that all dishes meet the established standards before being served to guests.

Responsibilities

• Prepare and cook food items according to standardized recipes and portion sizes, ensuring consistency in quality and presentation.
• Manage and maintain a specific section of the kitchen, such as sauces, meats, or vegetables, ensuring efficient workflow and minimal waste.
• Monitor and maintain inventory levels of food supplies, placing orders as needed to ensure adequate stock while minimizing spoilage.
• Adhere to strict hygiene and sanitation standards in the kitchen, including proper food handling, storage, and cleaning procedures.
• Collaborate with other kitchen staff to ensure smooth and efficient service, assisting with tasks as needed to meet deadlines.
• Assist in menu planning and development, contributing creative ideas and suggestions for new dishes and specials.
• Ensure all dishes are prepared to the highest standards of quality and presentation, conducting regular quality checks to maintain consistency.
• Maintain a clean and organized work station, ensuring all equipment is properly cleaned and maintained.
• Train and supervise junior kitchen staff, providing guidance and support to ensure they meet performance standards.
• Manage food costs effectively by minimizing waste, controlling portion sizes, and utilizing ingredients efficiently.

Benefits

• Annual Leave
• EPF
• Medical Leave
• SOCSO
• Bonus

Additional Benefits

• Training Provided
• Staff Activities
• EPF / SOCSO / PCB
• Medical Insurance
• Annual Leave
• Medical and Hospitalisation Leave
• Annual Bonus
• Insurance

Skills
Culinary Expertise Food Preparation Inventory Management Teamwork Hygiene and Sanitation Quality Control Time Management Creativity Menu Planning Leadership
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Skills Required