Full Time CHEF DE PARTIE (CDP) Jobs, Salary up to MYR 4,000 in FOODLE SDN BHD Federal Territory - Maukerja

POSITION SUMMARY

The Chef de Partie (CDP) is responsible for managing an assigned kitchen section and ensuring the consistent preparation, cooking, presentation, quality, and timely delivery of food.

The CDP will supervise junior kitchen team members, maintain food quality and hygiene standards, control food wastage, and ensure efficient kitchen operations during both normal and peak service periods.

KEY RESPONSIBILITIES

1. Kitchen Operations

• Take full responsibility for the assigned kitchen section during daily operations.
• Organise and manage mise en place according to operational requirements.
• Prepare and cook food according to approved recipes, specifications, and presentation standards.
• Ensure dishes are prepared accurately and served within required service times.
• Coordinate effectively with other kitchen sections and front-of-house teams.
• Maintain an organised, clean, and efficient workstation.

2. Food Quality & Consistency

• Ensure consistency in taste, portion, presentation, and food quality.
• Check the freshness and quality of ingredients before use.
• Follow standard recipes and portion controls.
• Monitor food presentation and ensure dishes meet company standards.
• Report any quality or ingredient issues to the Kitchen Supervisor/Head Chef.

3. Food Safety & Hygiene

• Comply strictly with food safety, hygiene, and sanitation requirements.
• Ensure proper food storage, labelling, temperature control, and FIFO procedures.
• Maintain high standards of personal hygiene and kitchen cleanliness.
• Ensure kitchen equipment and workstations are cleaned and sanitised.
• Immediately report any food safety or equipment concerns.

4. Team Supervision

• Supervise and guide Commis Chefs, kitchen assistants, and junior kitchen staff.
• Allocate daily tasks and monitor work progress.
• Provide on-the-job coaching and training.
• Ensure junior team members follow recipes, SOPs, hygiene standards, and safety procedures.
• Support the Kitchen Supervisor/Head Chef in maintaining discipline and teamwork.

5. Stock & Cost Control

• Monitor ingredient availability for the assigned section.
• Assist with daily and periodic stock counts.
• Ensure proper storage and usage of ingredients.
• Control portion sizes and minimise food wastage.
• Report shortages, spoilage, wastage, and stock discrepancies.

6. Service & Kitchen Coordination

• Maintain efficiency during peak dining periods.
• Coordinate with the Front-of-House team to ensure timely food service.
• Communicate order delays, shortages, or operational issues promptly.
• Assist in maintaining smooth kitchen flow during high-volume service.

KEY PERFORMANCE INDICATORS (KPIs)

• Food quality and consistency
• Food preparation and service speed
• Compliance with recipes and portion standards
• Food wastage and cost control
• Food safety and hygiene compliance
• Kitchen cleanliness and organisation
• Teamwork and staff development
• Customer feedback relating to food quality

QUALIFICATIONS & EXPERIENCE

• Certificate/Diploma in Culinary Arts, Food Production, or related field is preferred.
• Minimum 2–4 years of professional kitchen experience.
• Previous CDP, Demi Chef, Senior Commis, or similar experience preferred.
• Dine-in restaurant experience is strongly preferred.
• Good knowledge of food preparation, cooking techniques, food safety, and kitchen operations.
• Ability to work efficiently under pressure during peak dining hours.
• Good communication and teamwork skills.
• Strong attention to detail and food quality.
• Willing to work shifts, weekends, and public holidays.
• Willing to work at various Foodle outlets across Kuala Lumpur & Selangor.

PREFERRED BACKGROUND

Candidates from dine-in restaurants, casual dining, full-service restaurants, chain restaurants, hotel restaurants, premium dining, or high-volume kitchen operations will be preferred.

Pay: RM2,500.00 - RM4,000.00 per month

Benefits:

• Health insurance
• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person