Key Responsibilities:
- Managing a Specific Kitchen Section:
Oversee the operations of a particular section in the kitchen (e.g., fish, sauces, grill, pastry).- Ensure all food preparation and cooking is done according to recipes and presentation standards.
Food Preparation and Cooking:
- Prepare, cook, and present dishes within your section.
Ensure that food quality and presentation meet the restaurant's standards.- Follow recipes and specifications to maintain consistency.
Supervision and Training:
- Supervise and coordinate the work of commis chefs and kitchen assistants in your section.
Provide guidance, training, and support to junior staff.- Ensure that all staff in your section understand and follow the kitchen procedures.
Inventory and Stock Control:
- Monitor stock levels and order supplies for your section.
Ensure that ingredients are stored properly and rotated to minimize waste.- Assist with stock takes and inventory control.
Health, Safety, and Hygiene:
- Maintain a clean, safe, and organized work area.
Adhere to all food hygiene and safety standards, including proper handling, storage, and cleaning procedures.- Ensure that all kitchen equipment and tools are used correctly and maintained.
Menu Development and Special Dishes:
- Assist in creating and developing new dishes and menu items.
Provide input and ideas for seasonal and special menus.- Stay updated with food trends and implement them in menu offerings.
Quality Control:
- Check the quality of ingredients and monitor the preparation and presentation of food.
Ensure that dishes leave the kitchen in perfect condition, both in terms of taste and appearance.Collaboration and Communication
: Work closely with other sections of the kitchen to ensure a smooth and efficient operation.
- Communicate effectively with the Sous Chef and Head Chef regarding kitchen operations and any issues.
Qualifications and Skills:
- Previous experience as a Chef de Partie or similar role in a professional kitchen.
Strong culinary skills and knowledge of various cooking techniques and cuisines.- Ability to manage and oversee a specific section of the kitchen.
Excellent organizational and time management skills.
- Ability to work well under pressure and in a fast-paced environment.
Good communication and leadership skills.- Knowledge of health, safety, and food hygiene regulations.
Creativity and a passion for food quality and presentation.
Working Conditions:
- The role often involves long hours, including evenings, weekends, and holidays.
* The kitchen environment can be hot, noisy, and fast-paced.
- Requires standing for extended periods and handling heavy kitchen equipment.
Job Type: Full-time
Pay: From RM2,
