Chef De Partie – THE HOUSE OF TASTE SDN BHD in Port Klang, Selangor

THE HOUSE OF TASTE SDN BHD is currently accepting applications for the position of Chef De Partie in the Port Klang area. The job type available for this position is Full-time.

We are looking for candidates who possess proficient skills and have a minimum of beginners/seniors in the respective field. In addition to technical expertise, we highly value traits such as honesty, discipline, and a strong sense of responsibility in our prospective employees.

THE HOUSE OF TASTE SDN BHD operates within the (according to the company) industry. If you are interested in applying for this position and joining our esteemed organization, we encourage you to submit your application promptly.

Job Information

Company:	THE HOUSE OF TASTE SDN BHD
Position:	Chef De Partie
Region:	Port Klang - Selangor, Selangor
Education:	Confidential
Salary:	MYR 3.000 - MYR 3.300 per Month
Job Type:	Full-time

Job Description

Job Purpose

We are seeking a talented and experienced Chef de Partie who specializes in a wide range of culinary techniques and cuisines. As a Chef de Partie, you will play a crucial role in our kitchen, contributing to the creation of diverse and high-quality dishes. Your expertise in various cooking styles and cuisines will be instrumental in maintaining our reputation for exceptional food quality and innovation. Also, working closely with the Head Chef, Sous Chef and Junior Sous Chef on menu creation, leading the kitchen team towards QHSE excellence, product excellence and customer service excellence.

Responsibilities:

Kitchen Operations:

• Coordinate and organize kitchen activities to ensure timely preparation and service of dishes.
• Supervise station workflow, ensuring efficient and effective use of resources.
• Assist in staff scheduling and delegation of tasks.

Kitchen Management:

• Oversee inventory management, including ordering, receiving, and rotation of ingredients.
• Maintain kitchen equipment and workspaces, ensuring they are clean, organized, and in good working condition.
• Enforce food safety and hygiene standards in accordance with regulations.

Team Collaboration:

• Collaborate with other kitchen staff to maintain a harmonious and productive work environment.
• Provide guidance and support to junior team members as needed.

Quality Assurance:

• Inspect and taste dishes to ensure they consistently meet our established quality, taste, and presentation standards.
• Monitor and maintain food quality and variety to exceed client expectations.

Compliance with Regulatory Requirements:

• Ensure strict adherence to regulatory requirements, including food safety standards, HACCP, and ISO2200 standards.
• Maintain records and documentation to demonstrate compliance with internal and external standards.

Menu Development and Client Requests:

• Create and update all menus as requested by clients, including monthly cafeteria menus, event catering menus, and ad-hoc menus.
• Collaborate with the culinary team to ensure menu items are well-balanced, innovative, and meet client preferences.

Client Satisfaction and Communication:

• Interact with the target audience to understand their satisfaction, preferences, and feedback.
• Use client feedback to make necessary improvements and adjustments to menu offerings.

Inventory Control:

• Responsible for managing inventory in accordance with established SOPs to minimize waste and ensure freshness.
• Assist in ordering, receiving, and rotation of ingredients.
• Participate in stock count activities.

Compliance and Guidelines:

• Abide by Operations Guidelines, HACCP, and ISO Standard Operating Procedures (SOPs).
• Ensure compliance with the client’s specific rules, regulations, guidelines, and roadmaps.

Paperwork and Documentation:

• Maintain all paperwork and documentation in compliance with internal SOPs, HACCP, and ISO SOPs.
• Keep accurate records of all food-related activities and inspections.

Guest Chef Assignments:

• Be available to serve as a guest chef in other units as and when needed, ensuring consistency of quality and standards.

Ad-Hoc Duties:

• Perform other ad-hoc duties as required, which may include to support front-of-house operations in the same unit and in other business units of The House of Taste Sdn Bhd.

Qualifications

• Culinary diploma or equivalent qualification in Food Service Management or related field.
• Proven experience as a Chef de Partie or minimum three (3) years’ experience as a Demi Chef in a professional kitchen.
• Strong culinary skills and proficiency in the various kitchen sections of the kitchen.
• Knowledge of food safety and sanitation standards, HACCP, and ISO2200.
• Effective communication and teamwork abilities.
• Ability to work under pressure and meet deadlines.
• Attention to detail and commitment to food quality and presentation.
• Accountability and responsibility for overseeing the various kitchen sections, meeting client expectations, and supporting the success of the kitchen team.

Requirements:

• Minimum of 3 years’ experience as a Chef de Partie or in an equivalent role within a reputable or high-volume kitchen.
• Strong proficiency in specific culinary techniques (e.g., Malay, Indian, Chinese, Western, international, pastry, and etc
• Familiar with a variety of cooked food processing, storing and receiving standards.
• Outstanding work attitudes.
• Excellent interpersonal and verbal communication skills

Job Type: Full-time

Pay: RM3,00.00 – RM3,300.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Experience:

• Chef: 3 years (Preferred)

Language:

• English (Preferred)
• Malay (Preferred)

Work Location: In person

Application Requirements

• Good physical and mental health
• Minimum age 17 years
• Discipline and adherence to time
• Honest and responsible
• Good character
• Satisfaction in working and learning
• For other requirements, please check through the application form.

Company address

Province	Selangor
City	Port Klang
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