Job Descriptions:
- Supervise and manage the operations of an assigned kitchen section (hot/cold/sauce/pastry).
- Prepare and present high-quality dishes in accordance with hotel standards and recipes.
- Guide and mentor junior chefs and commis to ensure consistency in food preparation and presentation.
- Ensure that mise en place is prepared and maintained to meet the demands of service.
- Monitor stock levels, conduct requisitions, and ensure correct storage of food items.
- Maintain cleanliness, hygiene, and organization of the work area at all times.
- Collaborate with Sous Chefs in menu development, tastings, and operational planning.
- Assist in maintaining food cost controls and minimizing waste.
- Uphold strict adherence to hotel food safety, hygiene, and sanitation policies.
- Foster a positive working environment and maintain effective communication with team members.
Requirements:
- Diploma or Certificate in Culinary Arts or related field.
- Minimum 3–5 years of relevant experience in a professional kitchen, with at least 1 year in a Chef de Partie or senior role.
- Proven experience in a luxury hotel or upscale restaurant environment is preferred.
- Excellent knowledge of food preparation techniques, international cuisine, and plating standards.
- Strong leadership, organizational, and communication skills.
- Ability to work under pressure and handle high-volume service with consistency.
- Good command of English; ability to speak Bahasa Malaysia is an added advantage.
- Flexible to work shifts, weekends, and public holidays as required.