Chef De Partie

• Food Handling Course Certificate will be advantage
• Minimum of 3 year in related working experience in F&B or healthcare industry at the chef level.
• Excellent written & communication skills
• Ability to work well under pressure
• Able to work during weekend / public holiday.
• Basic supervisory skills are required.
• Will be able to plans, directs, control, co-ordinates and participate.

We are looking for a skilled and dedicated Chef de Partie with a strong commitment to food safety, hygiene, and culinary excellence. Join our team and supporting patient care through quality meal preparation.

• Chef De Parties assists the Sous Chef with his responsibilities for the day to day running of his assigned kitchens.
• To ensure food quality, safety, and hygiene standards are consistently maintained.
• To assist with menu planning, recipe development, and kitchen operations.
• Required to monitor food costs, minimize wastage, and manage inventory effectively.
• Support continuous improvement initiatives to enhance service efficiency and customer satisfaction.
• To provide healthy food to in-patients based on their dietary needs, nutritious food at the staff cafeteria and food ordered for in-house seminar/functions.
• To assist in all operational related matters whenever required by superior
• To assist in creating and developing new dishes and recipes by keeping up with the latest market trends.
• Handle customer comments and complaints and take swift corrective action after consultation with the department head concerned.
• To assisting in store operation whenever required for stock receiving, issuing or ordering.
• Responsible for the quality of food served in his kitchen area.
• Perform any other reasonable duties as required by the department head from time to time.
• Provides leadership, training and supervision on all production in his kitchens and oversees the quality as well as timely distribution of the food product originating from his kitchens.