Chef de Partie Cusinie at Fa Evax Saasfaprod1 — Malaysia

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About The Role

Your day to day
Key Responsibilities

Manage daily operations of the assigned kitchen section to ensure food quality, presentation, and consistency.
Prepare, cook, and present dishes according to approved recipes and standards.
Assist with pre-opening activities including mise en place planning, equipment testing, and trial runs.
Supervise and guide Demi Chefs and Commis during shifts.
Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
Control portioning, minimize wastage, and support food cost targets.
Maintain cleanliness, organization, and safe working practices in the section.
Assist in receiving, storage, and stock rotation following FIFO standards.
Report operational issues or maintenance needs to the Sous Chef.

Qualifications

Certificate or Diploma in Culinary Arts or equivalent.
Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef in a hotel or professional kitchen.
Pre-opening experience preferred.
Experience with international hotel brands is an advantage.

Skills & Competencies

Strong technical cooking skills
Ability to supervise and train junior kitchen colleagues
Knowledge of food safety and hygiene standards
Good organizational and time-management skills
Ability to work under pressure
Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.
To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.
Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.
Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.
Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.
I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships.
Personally, I monitor and follow through on VIP guests' and special dietary requirements.