Chef de Partie

Job purpose: To manage and execute a specific kitchen station, ensuring consistent quality, timely preparation, and proper hygiene while supporting Sous and Head Chefs in daily kitchen operations

Responsibilities:

1. Prepare and cook dishes per recipes; maintain mise-en-place; supervise junior cooks at the station;
2. Follow and enforce HACCP and sanitation protocols; store ingredients properly; check expiry dates;
3. Monitor section stock; rotate ingredients (FIFO); report shortages; minimize food wastage;
4. Coordinate with Sous Chef and other CDPs; adapt to menu changes; assist in other sections when required;
5. Guide Commis/Demi chefs; enforce station standards; provide feedback during shifts.

Requirements:

1. Culinary diploma or equivalent preferred; strong practical kitchen experience valued.;
2. Proficiency in assigned station cooking techniques; HACCP & food safety; inventory and prep management; ability to follow recipes precisely
3. Minimum 2–3 years in professional kitchen, with at least one year in the same or similar station role
4. Mandatory: local food safety or hygiene certificate (e.g. HACCP). Desirable: further culinary or leadership qualifications

If you possess all of the above, please send a resume and cover letter to:

Human Resource Department
ISLAMIC ARTS MUSEUM MALAYSIA (378837-H) 
Jalan Lembah Perdana, 50480 Kuala Lumpur. 
Tel: 03-2092 7070
Fax No. 03-2274 9233 
Email : hrunit@iamm.org.my