Food & Beverage
The Chef de Partie supports the creation of optimum guest satisfaction by providing the highest standard of food quality and presentation at the same time maximising the profit margins through effective management of the relevant kitchen operation.
Job Description
Responsibilities
- Directs and controls all subordinate kitchen associates to ensure that all day to day operational matters are handled timely to exceed guests’ expectations.
- Works closely with service hosts in ensuring that specific outlet operations function efficiently.
- Monitors the consistency of preparation and presentation in relevant food production area to ensure that they conform to the requisite standards.
- Supports the Sous Chef in menu planning as directed, utilising sales analysis and menu engineering techniques accordingly.
- Role model the adherance to the standards of hygiene and cleanliness in all kitchen and related areas.
Requirements
- Hospitality or Culinary school graduate
- Sound knowledge of working practices of the kitchen
- Strong leadership and organisational skills
- Proven 2 years track record in a hotel of comparable standard in similar capacity
- Able to maintain consistent performances under pressure
- Must have the right to work in Malaysia
- Only successful candidates will be contacted
