Chef de Partie (Cold) at IHG Hotels & Resorts in Malaysia, Malaysia

As Chef De Partie you’ll organize kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

Your Day To Day

• Make each meal a feast for the eyes and treat for the taste buds. With your own signature flare, you’ll turn our high standards into memorable meals for every guest.

• Own your kitchen – keep on top of supplies and equipment, and minimise waste.

• Tell your supervisor or duty manager about any unsafe equipment, low supplies or safety incidents.

• Help create a safe space by following our safety procedures and wearing necessary protective equipment.

• Attends and participates in training sessions as scheduled.

• Prepares in advance food, beverage, material and equipment needed for the service.

• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.

• Establishes and maintains effective employee working relationships.

• Works with Supervisor in manpower planning and management needs.

• Works with Supervisor in the preparation and management of the Department’s budget.

• Be cleaner than clean – meet or exceed local cleanliness and hygiene laws.

• Help with washing up and other kitchen duties when needed.

• Wear your uniform with pride.

• Prepares, cooks, serves and stores the following dishes:

  • Appetizers, savouries, salads and sandwiches (Applies organization skills for mise en place).
  • Sauces (Produces hot and cold sauces for menu items ensuring consistency).
  • Eggs, vegetables, fruit, rice and farinaceous dishes.
  • Poultry and game dishes.
  • Meat (Marinades and carve).
  • Fish and shell fish (sauces, garnishing techniques and methods of service).
  • Hot and cold desserts (Decorate, portion and present).
  • Japanese dishes (Prepares specialty meat, seafood using regional cooking principles and food presentation, prepares noodle dishes).
  • Asian desserts (Produces range or liquid and solid dessert).
  • Buffet food (Prepares and presents food and desserts for buffets).

What We Need From You

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 2 years’ experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
• Must speak local language(s).
• Having self-transportation is an advantage.
• Communication skills are utilized a significant amount of time when interacting with clients and the guests.
• Basic calculation skills are used frequently.