Chef de Partie

Experience & Qualifications Minimum 3 years of relevant working experience in a Western or Japanese kitchen, with at least 1 year in a supervisory or Chef de Partie role. Professional culinary qualification or relevant certification is an added advantage. Strong knowledge of Western and/or Japanese cuisine, including cooking techniques, food preparation, portion control, plating, and maintaining consistent food quality. Ability to independently manage an assigned kitchen section and ensure smooth daily kitchen operations. Good understanding of food safety, hygiene, sanitation, HACCP, inventory management, stock control, FIFO, and wastage reduction. Basic knowledge of food costing and cost control is an added advantage. Strong leadership skills with the ability to supervise, train, mentor, and develop junior kitchen staff. Responsible, detail-oriented, and able to solve operational issues while working effectively under pressure in a fast-paced environment. Good communication, teamwork, time management, and organizational skills with a willingness to learn and grow. Willing to work on rotating shifts, including weekends and public holidays, and support other outlets or kitchen operations when required. Able to stand for extended periods and work in a hot kitchen environment. Able to communicate well in English and Bahasa Malaysia. Ability to speak Chinese will be an added advantage. Requirements Prepare, cook, and present menu items according to the Company's recipes, quality standards, and presentation guidelines. Take ownership of an assigned kitchen section and ensure smooth daily kitchen operations, including station mise en place. Supervise, guide, and train Commis Chefs and kitchen assistants to maintain consistency, efficiency, and food quality. Monitor food quality, taste, portioning, and presentation while ensuring timely food preparation and service, especially during peak hours. Manage inventory, stock rotation, FIFO practices, wastage control, and communicate purchasing requirements to the Sous Chef or Head Chef. Ensure proper storage, handling, and labelling of food ingredients in accordance with food safety standards. Maintain high standards of kitchen hygiene, food safety, sanitation, cleanliness, and ensure kitchen equipment is operated safely while reporting maintenance issues promptly. Assist in developing new menu items, recipes, and seasonal promotions when required. Support kitchen operations during special events, promotions, and high-volume periods while maintaining effective teamwork and communication. Perform any other duties assigned by the Sous Chef or Head Chef from time to time.