The Chef de Partie (CDP) or Demi Chef is responsible for managing a specific section of the kitchen, ensuring high-quality food preparation and presentation. They will assist the CK Manager in ensuring that food safety standards and operational efficiency are maintained. This role involves leading a small team of kitchen staff and ensuring that the culinary standards are met consistently.-Oversee a Kitchen Section -Manage a specific section such as dough, vegetables, meats, or sauces. Ensure that all dishes are prepared in accordance with the central kitchen's recipes, guidelines, and timelines. 2. Food Preparation -Prepare and cook dishes according to the restaurant's quality standards, ensuring the correct presentation and portioning of food items. Maintain high standards of hygiene and cleanliness throughout food preparation. 3. Stock Management -Monitor stock levels, ensure proper storage, and keep an inventory of ingredients for your section. Ensure no wastage and assist in ordering stock when necessary.4. Adherence to Food Safety Standards -Ensure compliance with health, safety, and hygiene standards at all times. This includes monitoring temperature control, food storage, and kitchen cleanliness. 5. Continual Improvement -Work closely with the CK Manager to identify and implement opportunities for continuous improvement in all production processes. This will help to maintain product quality and consistently raise production standards. 6. Collaboration and Communication -Work with other sections and departments to coordinate food production and ensure consistency across all menus and kitchen stations. [Apply now at https://my.hiredly.com/jobs/jobs-malaysia-mokky-s-pizza-and-coffee-job-central-kitchen-chef-de-partie-cdp]
-Minimum of 2-3 years of professional culinary experience. -Experience in high-volume kitchens is preferred.-Experience in central kitchen high volume operations is highly preferred.-A culinary arts degree or certification from a recognized institution is preferred.-Knowledge of modern cooking techniques and international cuisines is highly desirable.-Willing to work on shift, weekend and public holidays.