Chef de Partie

Job Purpose

Responsible for preparing and supervising the production of food items in the Banquet according to established recipes and quality standards. Assists and supports the Sous Chef team in daily operations, supervises junior kitchen staff, and ensures a safe, well-maintained kitchen environment.

Job Responsibility

Possesses strong advanced culinary skills and stays current with both local and international food trends, with deep knowledge of meat, poultry, fish, and shellfish classifications. Instructs and mentors junior staff on advanced cooking techniques and recipe standards.

Ensures all food is prepared to the highest quality using proper techniques, equipment, and presentation standards. Actively tastes, adjusts, and guides staff to meet quality expectations.

Maintains strict hygiene and sanitation practices in all food preparation and storage areas. Oversees stock requisitions, enforces FIFO, and controls waste to maintain food cost targets.

Keeps the workstation clean, organized, and equipment in optimal condition. Conducts daily inspections of storage areas to prevent spoilage and support cost efficiency.

Performs any duties assigned by the Executive Sous Chef or Sous Chef, upholding kitchen excellence and operational integrity.

• Certificate from Culinary School/College

• 5 —7 years of working experience in various kitchen stations

• Attractive remuneration package
• Performance Bonus & Yearly Increment
• Staff Meal
• Free Parking & Uniform
• Medical Coverage including Dependents (Outpatient, Dental, Optical, Maternity, Hospitalization)
• Insurance (Group Term Life & Group Personal Accident)
• Extra EPF Employer Contribution
• Annual Leave, Medical Leave, Compassionate Leave, Study Leave & etc