IHG

Global hotel company

Chef De Partie - Colleague Restaurant

Culinary & Kitchen ProductionConfirmed live in the last 24 hours

Full-timeMalaysiaNo salary listedIn-person

About the Job

Requirements

A Certificate or Diploma in Culinary Arts or equivalent.
At least 2–3 years of experience as a Chef de Partie or strong Demi Chef in a hotel or high-volume kitchen.
Strong organizational and multitasking skills.
Ability to manage high-volume production efficiently.
Knowledge of food safety and hygiene standards.
Cost awareness and waste control mindset.
Ability to supervise and train junior kitchen colleagues.

Responsibilities

Supervise daily operations of the assigned kitchen section in the Colleague Restaurant.
Prepare and cook meals for colleagues according to approved menus, recipes, and portion standards.
Ensure timely production for all meal periods while maintaining quality and consistency.
Assist in pre-opening activities, including kitchen setup, standard operating procedure implementation, and trial runs.
Supervise, guide, and train Demi Chefs and Commis assigned to the section.
Ensure compliance with IHG standards, Hazard Analysis and Critical Control Points (HACCP), and local health regulations at all times.
Control portioning, reduce food wastage, and support food cost targets.
Maintain cleanliness, organization, and safe working practices in all kitchen areas.
Assist in receiving, storage, and stock rotation following first-in, first-out (FIFO) principles.

Desired Qualifications

Experience in staff dining or canteen operations is preferred.
Pre-opening hotel experience is an advantage.

Key Responsibilities

Supervise daily operations of the assigned kitchen section in the Colleague Restaurant.
Prepare and cook meals for colleagues according to approved menus, recipes, and portion standards.
Ensure timely production for all meal periods while maintaining quality and consistency.
Assist in pre-opening activities including kitchen setup, SOP implementation, and trial runs.
Supervise, guide, and train Demi Chefs and Commis assigned to the section.
Ensure compliance with IHG standards, HACCP, and local health regulations at all times.
Control portioning, reduce food wastage, and support food cost targets.
Maintain cleanliness, organization, and safe working practices in all kitchen areas.
Assist in receiving, storage, and stock rotation following FIFO principles.

Qualifications

Certificate or Diploma in Culinary Arts or equivalent.
Minimum 2–3 years experience as Chef de Partie or strong Demi Chef in a hotel or high-volume kitchen.
Experience in staff dining / canteen operations preferred.
Pre-opening hotel experience an advantage.

Skills & Competencies

Strong organizational and multitasking skills
Ability to manage high-volume production efficiently
Knowledge of food safety and hygiene standards
Cost awareness and waste control mindset
Ability to supervise and train junior kitchen colleagues

About the Company

IHG

Global hotel company

IHG is a global hospitality company operating and franchising a portfolio of hotel brands. The company supports hotel development, reservations, loyalty programs, revenue management, brand standards, technology, and guest services. It serves travelers, hotel owners, franchisees, corporate clients, loyalty members, and hospitality partners. Its operating model centers on a primarily franchised and managed hotel network connected through brands, distribution, commercial systems, and regional support. Teams work across hotel operations, development, revenue, technology, marketing, loyalty, finance, and owner support. Teams support coordinated daily delivery.

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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