This job is for a Central Kitchen Chef De Partie (CDP) overseeing a specific kitchen section, ensuring food quality and safety standards are met. You might like this job because you get to lead a small team and focus on continual improvement.
RM 2500 - RM 3200
Bukit Jelutong
Full-Time
few days ago
Job DescriptionThe 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.
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.
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.
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.
Ensure compliance with health, safety, and hygiene standards at all times. This includes monitoring temperature control, food storage, and kitchen cleanliness.
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.
Work with other sections and departments to coordinate food production and ensure consistency across all menus and kitchen stations.
Job RequirementsMinimum of 2-3 years of professional culinary experience.
Experience in high-volume kitchens is preferred.
Experience incentral kitchen high volume operationsis highly preferred.
Aculinary arts degreeor 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.
SkillsLeadership
Organizational Skills
Verbal Communication Skills
Food Preparation
Food Plating And Presentation
Occupational Hygiene
Hazard Analysis And Critical Control Points (HACCP)#J-18808-Ljbffr