Chef de Partie

Diploma or certificate in Culinary Arts, Hospitality, or a related field.

2–3 years of experience as a Chef de Partie or in a similar kitchen position.

Good knowledge of food preparation, cooking techniques, and kitchen operations.

Able to prepare dishes according to recipes, portion sizes, and quality standards.

Strong knowledge of food safety, hygiene, and kitchen sanitation

Able to manage and organize a specific kitchen section efficiently

Good understanding of food costing, portion control, and minimizing food waste

Working hours will be provided on the interview day

Competitive Salary & Service Charge

Seniority Payment

Health & Accident Insurance

Staff % Discounts

6 days off per month

Annual Leaves

Public Holidays

Duty Meal & Uniform

Learning & Worldwide Career Growth