Description
Chef De Partie
- Manage your assigned kitchen section independently and efficiently.
- Prepare, cook, and present dishes to the bistro’s standards.
- Maintain quality control, portioning, and food safety practices.
- Support junior team members with training and guidance.
- Ensure cleanliness, organization, and proper stock rotation.
- Handle ordering of supplies for designated station
- Assist with daily mise en place and contribute to menu ideas.
- Assist in creating dishes.
Jr Sous Chef
- Supervise and guide junior kitchen staffs during service.
- Ensure consistent quality, presentation and taste of all dishes.
- Assist with inventory, stock rotation, and minimizing food waste.
- Manage staff scheduling, training and performance.
- Contribute to menu development and kitchen efficiency.
- Step in to lead the kitchen in the absence of Sous and Head chef.
- Uphold food safety and hygiene standards.
- Maintain cleanliness and organization across all stations.
- Assist in creating dishes.
Job Types: Full-time, Permanent
Pay: RM3000 - RM3500 per month
Benefits:
- Opportunities for promotion
- Professional development
Supplemental Pay:
- Overtime pay
- Yearly bonus
Pay: RM3,000 - RM3,500 per month
Benefits:
- Professional development
Supplemental Pay:
- Overtime pay
Work Location: In person
Job Types: Full-time, Contract
Contract length: 3 months
Pay: RM4,000.00 - RM5,000.00 per month
Benefits:
- Meal provided
- Opportunities for promotion
- Professional development
Work Location: In person