Demi Chef De Partie at IHG Career

Kuala Lumpur, Kuala Lumpur, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

04 Aug, 26

Salary

0.0

Posted On

06 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Production, Kitchen Management, Food Safety, Recipe Adherence, Team Leadership, Mise En Place, Inventory Management, FIFO, Staff Training, Quality Control, Communication, Time Management

Industry

Hospitality

Description

Demi Chef de Partie Welcome to the Kimpton Naluria Kuala Lumpur family. Now that you are part of our family, let’s explain the role you will play. Our mission is to be the best loved Boutique Hotel & Restaurant Company so regardless of position we look for individuals to join our family who are passionate about providing genuine heartfelt care to our guests, colleagues, owners and communities. WHAT WILL I ACTUALLY BE DOING? You already told us that you are passionate and creative by nature, with an appetite for hard work and we have plenty on the menu for you, so you will feel perfectly at home in this team. Regarding the role, it’s as the job title says really, you will be supporting the Chef de Partie and cooking up a storm in our kitchen providing the most mouth-watering dishes in the area. You will be working with the Chef de Cuisine/Executive Sous Chef. The world is your oyster, or burger or asparagus, we don’t mind which you pick, just make sure you take advantage of this with your development. What a great opportunity to learn from the best! KEY RESPONSIBILITIES * To be fully aware of all menu item, their recipes, method of production and presentation standards. * Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service. * Assume duties of Chef de Partie in his/her absence. * Demonstrate initiative at all times. * Lead and support the junior members of the team. * Strong desire to improve on skills and knowledge * Ability to produce own work in accordance with a deadline. * Seek own solutions to the minor obstacles that occur from time to time. * To project a pleasant and positive professional image to all contacts at all the times. * Daily data collection and reporting of issues as they arise. * Review the daily production sheets with Chef de Partie or sous chef when the first is not present. * Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guest service * Actively participates in training of culinary skill to junior talent and apprentices * Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met * Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. * Ensures that station opening and closing procedures are carried out to standard. * Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses * Operate all kitchen equipment and conduct them with safety in mind at all the times. * Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. * Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or sous chef in a timely fashion. * Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program. * Adhere to all environment policies and programs as required. * Other reasonable duties as required. * Make sure to log all information in the kitchen logbook. * Briefing with talent on new happenings and follow up. * Monitor delivery and delegate to arrange accordingly. * Cleaning schedule to follow. * Kitchen logbook to be filled out. * Run the section with great confident * Sense of urgency * Distribution of task to commis A, B * Ensure full liaison with other members of the section and the kitchen team. * Strong communication with the Chef de Partie of the section * Key relationship with the executive chef and sous chefs * Daily data collection and reporting of issues as they arise * Stock rotation, FIFO * Vegetables, dried goods and other food related items to be stored properly It’s a physical role and you will be on your feet most of the time, so fitness will be key for you, although reasonable adjustments will be made where we can. There’s a lot of people around in the hotel, so you will need to be able communicate well with everyone. We would love it if you were multi-lingual, but it’s not essential. WHO ARE WE LOOKING FOR? A focused individual with passion, personality, individuality, integrity, creativity and drive for continuous improvement

Responsibilities

Support the Chef de Partie in preparing high-quality dishes and managing a specific kitchen section. Lead junior staff and ensure strict adherence to food safety, hygiene, and presentation standards.