Chef de Partie – Asian Cuisine

 Prepare and cook Asian dishes as per standard recipes and hotel quality standards.
 Manage daily mise en place and ensure timely preparation during service.
 Maintain consistency in taste, quality, portion size, and presentation.
 Supervise and guide Commis Chefs and kitchen assistants.
 Check the quality and freshness of ingredients before use.
 Ensure proper storage, labeling, FIFO/FEFO, and food rotation.
 Maintain high standards of kitchen hygiene, cleanliness, and food safety.
 Control food wastage and follow portion and cost-control procedures.
 Coordinate with other kitchen sections to ensure smooth and timely service.
 Assist in buffet, banquet, theme nights, and special-event preparations.
 Ensure proper use and cleanliness of kitchen equipment.
 Report shortages, equipment issues, and operational concerns to the Sous Chef.
 Support the Executive Chef and Sous Chef in daily kitchen operations.

Cuisine Knowledge
Practical knowledge of Chinese, Thai, Japanese, Korean, Vietnamese, Indonesian, or
Malaysian cuisine is preferred, along with knowledge of Asian sauces, noodles, rice, wok
cooking, stir-frying, grilling, marinades, and other Asian cooking techniques.
Candidate Profile
 Diploma/Certificate in Culinary Arts or Hotel Management preferred.
 2–4 years of relevant experience in Asian cuisine, preferably in a hotel or resort.
 Good knowledge of Asian ingredients and cooking techniques.
 Knowledge of HACCP and food safety standards.
 Good communication, teamwork, and leadership skills.
 Ability to work in a fast-paced hotel kitchen.
 Flexible to work shifts, weekends, and holidays.