Chef De Partie - Western Kitchen

About the role

A hotel belonging to the Accor network, which operates more than 45 brands, 5,500 hotels and 10,000 restaurants and lifestyle destinations, is looking for a Chef De Partie for its Western kitchen in Sepang. The role oversees the daily operations of the kitchen section and supports the Sous Chef.

Key responsibilities

• Oversee and coordinate the daily operations of the assigned kitchen section.
• Prepare and cook food according to established recipes, standards and presentation guidelines.
• Supervise and guide Commis Chefs and other team members within the section.
• Ensure consistency in food quality, taste, portioning and presentation.
• Maintain high standards of cleanliness, hygiene and food safety throughout the kitchen.
• Monitor food storage and stock levels, minimise food wastage and unnecessary costs.
• Keep kitchen equipment and work areas clean, safe and properly maintained.
• Assist the Sous Chef in maintaining smooth kitchen operations and complete other duties as assigned.

Required profile

• Minimum 2-4 years of experience in a Western kitchen or similar culinary environment.
• Culinary education or relevant professional training is preferred.
• Ability to work effectively in a fast-paced kitchen environment.
• Good communication and teamwork skills, strong attention to detail and commitment to food quality.
• Physically fit and able to work flexible shifts, weekends and public holidays.
• Ability to work independently while following the direction of senior chefs.

Required skills

• Good knowledge of Western cooking techniques, ingredients, sauces and plating.
• Knowledge of HACCP and food hygiene standards is an advantage.