Chef De Partie

• Qualification: SPM or equivalent
• Experience: At least 3 years of F&B CDP experience.
• Skills:

• Attention to detail in food.
• Able to follow and execute any instruction given by company.
• Able communicate and interact to all levels with good interpersonal skills.
• Able to perform duties which require speed, efficiency, and organization skills.
• Maintain calm under pressure especially during peak hour.
• Understanding food allergies and dietary restriction.
• Able to multi-task and work on tight timelines.
• Able to wok rotate shift, weekend and public holiday.

• Operation

• Provide highest standard of food quality (taste & presentation) especially authentic Malaysian dishes.
• Supervise and guide junior kitchen staff.
• Ensure mise-en-place preparation ahead of service.
• Ensure all kitchen machinery and equipment is operated in a correct way.
• Ensure stock management is carry out meticulous including ordering, movement, wastage, portioning and usage.
• Observe food safety and hygiene regulations in accordance with MOH.
• Follow instruction from superior.
• Ensure all SOPs & KPIs are followed.

• Submit accurate daily, weekly, monthly in a timely manner.
• Gather useful information and provide feedback as per company request
• Assist in any ad-hoc assignment as and when needed by superior.

• Staff Meal
• Training Provided

Ricebowl