Culinary Department:

• Chef de Partie 1
• Chef de Partie 3

Key Responsibilities

• Supervise and lead a team within the assigned kitchen section, ensuring smooth daily operations.
• Coach and support team members to meet performance standards, working closely with the Sous Chef to ensure consistent quality.
• Must have in-depth knowledge of culinary terms, preparation methods, and be able to follow company recipes to ensure consistency in taste and quality.
• Demonstrate strong proficiency in completing tasks efficiently and with high productivity.
• Capable of working in all kitchen sections, ensuring flexibility and efficiency.
• Coordinate and delegate tasks to team members within their section.
• Ensure all recipes and kitchen documentation are maintained in excellent condition.
• Handle any special requests, including show plates, food samples, and tastings, as directed by the supervisor.
• Monitor and control production levels, offering suggestions for cost control improvements.
• Prepare daily food requisitions for production needs and verify the accuracy of deliveries.
• Ensure compliance with public health standards and HACCP protocols within their section.
• Manage the preparation of work areas for scheduled or unannounced inspections.
• Report for duty on time and ensure adherence to company appearance, uniform, and hygiene standards.

Qualifications and Requirements

• Minimum 8 years of relevant experience in a high-quality kitchen environment, with at least 2 years in a Chef de Partie or higher-level position.
• Strong leadership and management skills, with experience in team supervision and efficient kitchen operations.
• Experience in high-end kitchens, such as hotels, resorts, or cruise ships, is preferred.
• A culinary qualification is an advantage but not mandatory.
• Excellent communication, problem-solving, and interpersonal skills.
• Ability to handle multiple tasks, manage time effectively, and maintain high standards of kitchen operations.
• Knowledge of cost control, inventory management, and staff performance evaluations.
• Ability to adhere to company policies and follow health and safety regulations.
• Proficient in English with strong communication skills, both verbal and written, to effectively manage the team, understand procedures, and coordinate with senior management and other departments.

Join us for a rewarding culinary career on board a world-class cruise ship.
To apply, please contact us via Whats App at:

• +6014 311 8681

If applying through the platform, please keep an eye on the platform's email inbox. We will contact you there to schedule an online interview.
Job Type: Full-time
Pay: RM5,600.00 - RM8,000.00 per month
Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Schedule:

• Rotational shift

Education:

• STM/STPM (Required)

Experience:

• Kitchen management: 2 years (Required)
• Kitchen: 8 years (Required)

Language:

• English (Required)