Job Description

The Chef de Partie (DCDP) is responsible for the daily operation of an assigned section in the Chinese kitchen, ensuring high standards of food quality, consistency, hygiene, and efficiency in line with 4-star hotel standards.

Key ResponsibilitiesFood Preparation & Production

Prepare, cook, and present Chinese dishes according to hotel standards and recipes Ensure consistency in taste, portion size, and presentation Supervise mise en place and service for assigned kitchen section Assist in menu planning and new dish development

Kitchen Operations

Manage daily operations of the assigned station (e.g., wok, dim sum, BBQ, chopping) Coordinate with other sections during service to ensure smooth workflow Support banquet, buffet, and special event operations Assist in cost control and reduction of food waste

Food Safety & Hygiene

Follow HACCP, food safety, and sanitation standards at all times Ensure proper food storage, labeling, and FIFO procedures Maintain cleanliness of workstations, equipment, and storage areas Comply with hotel and local health regulations

Team Supervision & Training

Supervise and guide Commis Chefs and kitchen assistants Provide on-the-job training to junior staff Promote teamwork, discipline, and a positive kitchen culture

Equipment & Inventory Control

Operate kitchen equipment safely and correctly Report maintenance issues or safety hazards promptly Assist with stock checks and inventory management

Job RequirementsQualifications

Certificate or diploma in Culinary Arts or related field preferred Minimum 3-5 years of Chinese kitchen experience At least 1-2 years of experience as Chef de Partie or Senior Cook Experience in a 4- or 5-star hotel environment is an advantage

Skills & Knowledge

Strong knowledge of Chinese cuisine and cooking techniques Good knife skills, seasoning, and temperature control Understanding of kitchen cost control and operations
Job Type: Permanent

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person