Chef De Partie

Duties and Responsibility - Coordinate and supervise the smooth running of a shift on a day to day basis to deliver quality service on behalf of the Sous Chef and Head Chef. - Manage daily inventory of raw materials, semi-finished items and finished goods. - Stock check and maintain adequacy of supplies for daily production. - Monitor freshness of food and ingredients by checking for quality, keep track of current and new items. - Ensure food consistency is well maintained at all times, conduct checks for quality and presentation of food as according to the standard recipes and presentation. - Monitor portion and waste control. - Ensure the kitchen is in line with the food hygiene and safety practice. - Assist Sous Chef for all kitchen operations that include training, ordering, supervision of staff, staff control and development. - Work closely with sous chef in creating menu items, recipes and developing dishes. - Perform any ad-hoc duties as assigned by Sous Chef/ Head Chef. Position Requirements 1. Qualifications: Diploma in Culinary Art 2. Experience: Preferable with minimum 3 years of culinary experience 3. Skills / Competencies: a. Have a passion of cooking. b. Pleasant personality, good work attitude, responsibility, friendly and active personnel. c. Fast learner. d. Respond and adapt to the needs of business. e. Willing to work on shift, weekend and public holidays. f. Good command language in English & Malay.Food Jounal Sdn Bhd is incorporated on 5 June 2015, Food Journal is a wholly owned subsidiary of PE Land Sdn Bhd. Food Journal will be the F&B arms of the group to venture an expanding into retail food & beverage industry. Core value: A Amazing Results C Put Customer First T Foster Teamwork I Innovate. Dream it, Believe it, Build it O Take Ownership N Nurture Fun Culture S Be a Star. Do Above BeyondDiploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5