Chef de Partie - Garde Manger (Pre-Opening) - Conrad Kuala Lumpur
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Salary undisclosed
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Description
As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:
Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
Work seamlessly with recipes, standards and plating guides.
Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
Maintain all HACCP aspects within the hotel operation.
Use all equipment, tools and machines appropriately.
Work for off-site events when tasked.
Complete tasks and jobs outside of the kitchen area when requested.
Assist in inventory taking.
Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
Prepare menus as requested.
Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Effectively respond to every guests’ requests.
Learn and adapt to changes.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Coordinate, organize and participate in all production pertaining to the kitchen.
Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
Carry out any other reasonable duties and responsibilities as assigned.
Qualifications
A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
High school graduate.
At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.
Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel.
Technical education in hospitality or culinary school preferred.
Possess a valid health certificate.
Knowledgeable of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.
Able to work with and consume all products and ingredients.
Able to set priorities and complete tasks in a timely manner.
Work well in stressful situations, remain calm under pressure and able to solve problems.
Able to work in a moist, hot and sometimes loud environment.
Possess good leadership and training skills.
Knowledgeable in HACCP.
Working experience in similar capacity with international chain hotels is preferred.
Good command in verbal and written English to meet business needs, preferred.
About this role
Conrad Kuala Lumpur is opening a new property and seeking a Chef de Partie for the Garde Manger station. This is a pre-opening role that will shape the cold kitchen operation from the ground up, requiring someone with at least three years in a 5-star hotel or high-standard restaurant environment and a minimum of one year as Demi Chef de Partie in an international brand. You'll prepare and present cold dishes to exacting standards, manage mise en place and plating consistency, oversee ingredient quality and portion control, and ensure all food preparation meets HACCP and food safety protocols. The role demands strong knowledge of Western or Chinese cuisine and the ability to train and lead kitchen team members while maintaining rigorous hygiene and costing discipline.
Beyond station management, you'll collaborate closely with the Sous Chef on daily kitchen operations, coordinate with stewarding to minimize breakages and waste, and stay informed about hotel occupancy and events to anticipate production needs. You'll also support off-site catering when required and handle inventory tasks. The position suits someone who thrives under pressure, works methodically in a fast-paced environment, and brings both technical precision and genuine teamwork to a newly launching luxury kitchen. A culinary or hospitality qualification and fluent English are preferred; a valid health certificate is required.
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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 - Garde Manger (Pre-Opening) - Conrad Kuala Lumpur postings in Wilayah Persekutuan Kuala Lumpur, and analyze any offer before you accept it.
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