Summary
You will be responsible for assisting with the efficient running of the Cold Kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest, and owner expectations. The Chef de Partie - Cold Kitchen is responsible for overseeing the preparation and production of high-quality food items in the cold kitchen. This role involves ensuring the efficient and consistent production of food items and maintaining high standards of cleanliness and organization.
Qualifications
Due to work permit restrictions, this position is only open to Malaysian Citizens and Permanent Residents of Malaysia.
Ideally with an apprenticeship or professional diploma/degree in Culinary Education.
Minimum 2 years of work experience as Chef de Partie or 3 years as Demi Chef de Partie in international hotels or F&B establishments are preferred.
Proven experience in large-scale food production and attention to detail in taste, presentation, and portion control.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Proficient in basic computer skills, and strong organizational, interpersonal and administrative skills are essential.
