Chef De Partie

Reporting To: Executive Chef

Role Overview

The Chef De Partie (CDP) at Malaysia Chicken Rice (MCR) is responsible for preparing, cooking, and presenting high-quality chicken rice / noodle dishes and related menu items in line with the restaurant’s standards. The role requires strong culinary skills, attention to detail, and the ability to maintain consistency in a fast-paced kitchen environment.

Key Responsibilities

• Prepare and cook chicken rice dishes (steamed chicken, roasted chicken, rice, sauces, and sides) and noodle dishes (wantan noodle, curry mee and so on) according to MCR’s recipes and standards.
• Ensure food quality, taste, and presentation are consistently excellent.
• Supervise Commis Chefs and Kitchen Helpers in daily food preparation.
• Maintain kitchen hygiene, cleanliness, and compliance with food safety standards (HALAL standard/ local regulations).
• Manage portion control to minimize food wastage and control food cost.
• Monitor stock levels, assist in inventory checks, and communicate with Head Chef for ordering.
• Ensure proper use and maintenance of kitchen equipment.
• Support training of junior kitchen staff and encourage teamwork.
• Uphold MCR’s brand reputation by ensuring dishes are served on time and meet customer expectations.

Requirements

• Proven experience as Chef De Partie or similar role in F&B industry.
• Specialization in Asian cuisine or experience in chicken rice/ local Malaysian dishes is an advantage.
• Strong knowledge of kitchen operations, food safety, and hygiene practices.
• Ability to work under pressure in a fast-paced environment.
• Team player with leadership skills to supervise junior staff.
• Willingness to work on shifts, weekends, and public holidays.

Education & Qualifications

• Diploma/Certificate in Culinary Arts or equivalent is preferred.
• Food Handler Certificate is an advantage.