Full Time Chef de Partie (Catering) Jobs, Salary up to MYR 3,500 in Westinplus Federal Territory - Maukerja

About La Casa Catering & Event Services

La Casa Catering & Event Services is an established catering company serving the Klang Valley for over 10 years, specializing in food and catering solutions for corporate functions, private celebrations, and special events.

We believe great catering goes beyond serving delicious food. It is about creating memorable experiences through quality, presentation, attentive service, and seamless execution.

Behind every successful event is a dedicated team working together with care, creativity, and attention to detail. At La Casa, we value teamwork, a positive working attitude, continuous improvement, and a commitment to delivering excellent experiences for our clients and their guests.

Chef de Partie (CDP) - Catering Operations

Job description

1. Kitchen Operations & Food Preparation

• Manage the assigned kitchen section and prepare food according to approved recipes, menus, and presentation standards.
• Ensure consistent food quality, taste, portioning, and presentation.
• Follow production schedules and maintain a clean, organized workstation.
• Assist with menu development and recipe testing when required.

2. Catering & Event Production

• Review event orders, menus, quantities, dietary requirements, and deadlines before preparation.
• Ensure food is prepared, packed, labelled, and ready for dispatch on time.
• Coordinate with kitchen, service, logistics, and event teams to meet event requirements.
• Check food quantities, packaging, and essential items before dispatch; assist with on-site service when required.

3. Time Management & Event Execution

• Plan and prioritize tasks according to production schedules and event deadlines.
• Coordinate preparation, cooking, packing, and dispatch timelines.
• Review completed jobs to identify improvements in workflow and execution.

4. Teamwork & Communication

• Coordinate with the Kitchen Manager and Sales Coordinators on logistics and delivery of each task / job.
• Communicate work progress, stock needs, and operational issues clearly.
• Guide junior kitchen staff when required and take ownership of assigned tasks.

5. Inventory & Cost Control

• Monitor stock levels, ingredient quality, and replenishment needs.
• Control portion sizes, minimize food wastage, and follow approved recipes.
• Report shortages, stock discrepancies, and damaged ingredients promptly.

6. Food Safety, Hygiene, Cleanliness & Workplace Management

• Follow food safety, hygiene, storage, and temperature-control procedures.
• Prevent cross-contamination and handle allergens according to requirements.
• Perform weekly cleaning on workstations and storage areas.
• Check and maintain equipment, utensils to ensure they are ready for production and events.

Requirements

• Culinary certificate, diploma, or equivalent practical experience.
• Previous professional kitchen experience; catering, banquet, hotel, or event experience is an advantage.
• Good cooking skills and understanding of food preparation techniques.
• Strong time management, planning, organizational, and multitasking skills.
• Knowledge of inventory control, stock rotation, portioning, and food-cost awareness.
• Responsible, detail-oriented, proactive, and able to work independently and as part of a team.
• Able to work in a fast-paced environment and manage multiple deadlines.
• Willing to work flexible hours, weekends, or public holidays when required.
• Good communication skills and a positive working attitude.

Work Remotely

• No

Job Type: Full-time

Pay: RM3,000.00 - RM3,500.00 per month

Benefits:

• Meal provided
• Opportunities for promotion

Experience:

• Catering: 1 year (Required)

Work Location: In person