Chef De Partie
On
Salary undisclosed
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Description
Here’s what you’ll do during a typical day:
Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
Qualifications
High school graduate with at least 3 years of experience in a 5-star hotel or high-end restaurant.
At least 1 year as a Demi Chef de Partie or equivalent in an international brand hotel. Technical culinary education preferred.
Proficient in Western or Chinese cuisine, with expertise in various cooking techniques
Knowledge of seafood/meat processing, cooked food processing, storing, and receiving standards.
About this role
On is seeking a Chef De Partie to join its kitchen team in Selangor on a full-time, in-office basis. This role sits between line cook and senior chef, requiring you to both execute dishes to standard and lead kitchen operations when senior chefs are absent. You'll be responsible for the full spectrum of station work—seasoning, cooking, and plating according to recipes—while overseeing line cooks, maintaining rigorous kitchen standards, and ensuring compliance with health and safety regulations.
The ideal candidate brings at least three years of experience in a 5-star hotel or high-end restaurant setting, with a minimum of one year at the Demi Chef de Partie level in an international brand. You should have solid technical culinary training, proficiency in either Western or Chinese cuisine, and practical knowledge of seafood and meat processing, storage, and receiving standards. Beyond technical skill, this position values your ability to develop team members, manage costs, and foster a productive kitchen environment—making it suited to someone ready to step into a supervisory role while maintaining hands-on culinary excellence.
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Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Chef De Partie postings in Selangor, and analyze any offer before you accept it.
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