Chef De Partie
Sunway Medical CentrePetaling Jaya, Selangor, Malaysia1 day ago
Job descriptionAssist in prepare and control of daily and weekly market lists. Assist the Sous Chef, Executive Sous Chef and Head of Culinary / Executive Chef in conducting daily inspections of kitchen and restaurant with minute follow‑ups reports. Be knowledgeable of all the menus being offered in the respective kitchen at all time and assist the leaders with planning, co‑ordination and supervision of all menu implementation. Coordinate weekly / monthly meeting with management and share the meeting minutes such as dietician meeting, F&B meeting, Management meeting, briefing. Constantly strive to reduce energy consumption through awareness campaigns within all kitchens. Execute culinary techniques and recipes accurately and consistently to produce high‑quality dishes. Supervise and coordinate the work of team members and other kitchen staff assigned to the section. Provide guidance, training, and support to junior team members, ensuring they understand their responsibilities and perform to the required standards. Manage preparation and cooking times effectively to ensure that dishes are ready for service according to established schedules. Coordinate with other sections of the kitchen to ensure smooth service and timely delivery of orders. Maintain open lines of communication with other members of the kitchen brigade, including Sous Chefs, Commis Chefs, and kitchen assistants. Communicate effectively with front‑of‑house staff to relay information about menu items, specials, and any special dietary requirements or guest requests. Technical knowledge and job skills training related to all menu served at the hospital and the effective use of provided materials. Perform any other reasonable duties as required by the department head from time to time. Diploma, Advanced / Higher / Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree or equivalent. Minimum 5 years of relevant working experience, preferably in healthcare or hospitality industry. Has valid Typhoid Vaccine and Food Handling Course Certificate. Willing to 6 days per week including weekends and public holidays. Annual contractual bonus (13th month salary) and performance bonus. Medical, Dental and Optical benefits. Career development, rewards and recognition. Open and great working environment and team! Average processing is around 2 to 4 weeks. Subsequently, our recruitment team will reach out to shortlisted candidates for interview arrangements.
Job Purpose
- To oversee a specific section of the kitchen, known as a "partie," and to ensure that all dishes prepared within that section meet the established quality standards of the establishment.
- To provide healthy food to in‑patients based on their dietary needs, nutritious food at the staff cafeteria and food ordered for in‑house seminar / functions.
- Responsible for executing culinary techniques, preparing ingredients, and cooking dishes according to recipes and specifications provided by the Sous Chef, Executive Sous Chef and Head of Culinary / Executive Chef.
- They must demonstrate culinary skill, attention to detail, and proficiency in their assigned section of the kitchen.
- Additionally, CDPs may be tasked with supervising Commis Chefs and other junior kitchen staff, as well as assisting with inventory management, menu planning, and maintaining cleanliness and sanitation standards within their designated area.
- Overall, the job purpose of a Chef de Partie is to contribute to the smooth operation of the kitchen, uphold culinary excellence, and ensure the satisfaction of guests through the consistent delivery of high‑quality food.
Job Description
Job Requirements
Benefits Provided
Hiring Process
Seniority Level
Mid‑Senior level
Employment Type
Full‑time
Job Function
Other
Industries
Hospitals and Health Care
Location : Petaling Jaya, Selangor, Malaysia
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Chef • Petaling Jaya, Selangor, Malaysia
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