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.

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 :

• Assist in preparing and controlling daily and weekly market lists.
• Assist the Sous Chef, Executive Sous Chef and Head of Culinary / Executive Chef in conducting daily kitchen and restaurant inspections with minute‑follow‑up reports.
• Be knowledgeable of all menus offered in the respective kitchen at all times and assist leaders with menu planning, coordination and supervision of implementation.
• Coordinate weekly / monthly meetings with management and share meeting minutes such as dietician meeting, F&B meeting, management meeting and 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 responsibilities and perform to required standards.
• Manage preparation and cooking times effectively to ensure 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.
• Perform any other reasonable duties as required by the department head from time to time.

Job Requirements :

Diploma, Advanced / Higher / Graduate Diploma, Bachelor's Degree, Post Graduate Diploma or Professional Degree, or equivalent.

Minimum 5 years of relevant working experience, preferably in the healthcare or hospitality industry.

Has valid Typhoid Vaccine and Food Handling Course Certificate.

Willing to work 5 days per week, including weekends and public holidays.

Benefits Provided :

Hiring Process :

Average processing time is around 2 to 4 weeks. The recruitment team will reach out to shortlisted candidates for interview arrangements.

Location :

Kuala Lumpur City Centre, Kuala Lumpur, MY

#J-18808-Ljbffr