Chef de Partie Cuisine
- IHG
- Malaysia
- MYR 30,000 – MYR 42,000
Your day to day
Key Responsibilities
- Manage daily operations of the assigned kitchen section to ensure food quality, presentation, and consistency.
- Prepare, cook, and present dishes according to approved recipes and standards.
- Assist with pre-opening activities including mise en place planning, equipment testing, and trial runs.
- Supervise and guide Demi Chefs and Commis during shifts.
- Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
- Control portioning, minimize wastage, and support food cost targets.
- Maintain cleanliness, organization, and safe working practices in the section.
- Assist in receiving, storage, and stock rotation following FIFO standards.
- Report operational issues or maintenance needs to the Sous Chef.
Qualifications
- Certificate or Diploma in Culinary Arts or equivalent.
- Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef in a hotel or professional kitchen.
- Pre-opening experience preferred.
- Experience with international hotel brands is an advantage.
Skills & Competencies
- Strong technical cooking skills
- Ability to supervise and train junior kitchen colleagues
- Knowledge of food safety and hygiene standards
- Good organizational and time-management skills
- Ability to work under pressure
- Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.
- To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.
- Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.
- Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
- To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
- Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.
- Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
- He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.
- I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships.
- Personally, I monitor and follow through on VIP guests' and special dietary requirements.
Skills
- Culinary Arts
- Food Safety (HACCP)
- Kitchen section management
- Menu Execution
- Mise en place
- Team Supervision
- Food Cost Control
