Chef De Partie

Sunway Medical Centre Bandar Sunway is Hiring!

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. This role involves providing 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, Head of Culinary / Executive Chef, and demonstrating culinary skill, attention to detail, and proficiency in the assigned section.

Additionally, the Chef de Partie may supervise Commis Chefs and other junior kitchen staff, assist with inventory management, menu planning, and maintain cleanliness and sanitation standards within the designated area to contribute to the smooth operation of the kitchen and uphold culinary excellence.

Job Description

• Assist in the preparation and control of daily and weekly market lists.
• Assist kitchen leaders in conducting daily inspections of kitchen and restaurant with detailed follow‑up reports.
• Maintain knowledge of all menus offered and assist leaders with planning, coordination, and supervision of menu implementation.
• Coordinate weekly / monthly meetings with management and share minutes (e.g., dietician, F&B, management meetings, briefings).
• 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 responsibilities and performance standards.
• Manage preparation and cooking times to ensure dishes are ready for service according to established schedules.
• Coordinate with other kitchen sections 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.
• Possess technical knowledge and job skills training related to all menus served at the hospital and effective use of provided materials.
• Perform any other reasonable duties as required by the department head from time to time.

Job Requirements

Benefits Provided

Hiring Process

Average processing time is around 2 to 4 weeks. Our recruitment team will contact shortlisted candidates for interview arrangements.

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