IHG

Global hotel company

Chef de Partie Cuisine

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 is required.
At least 2–3 years of experience as a Chef de Partie or a strong Demi Chef in a hotel or professional kitchen is required.
Strong technical cooking skills are required.
Ability to supervise and train junior kitchen colleagues is required.
Knowledge of food safety and hygiene standards is required.
Good organizational and time-management skills are required.
Ability to work under pressure is required.

Responsibilities

Manage daily operations of the assigned kitchen section to ensure food quality, presentation, and consistency.
Prepare, cook, and present dishes according to approved recipes and standards.
Assist with pre-opening activities, including mise en place planning, equipment testing, and trial runs.
Supervise and guide Demi Chefs and Commis during shifts.
Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
Control portioning, minimize wastage, and support food cost targets.
Maintain cleanliness, organization, and safe working practices in the section.
Assist in receiving, storage, and stock rotation following FIFO standards.
Report operational issues or maintenance needs to the Sous Chef.
Maintain department consistency through continuous improvement of raw and processed ingredients, quality, and relevant costs and expenses.
Collaborate with Engineering, Stewarding, and Hygiene on maintenance of the hotel's Fire Life Safety Program, equipment upkeep, and Hygiene Program to meet IHG standards.
Contribute to the IHG Hotels Food Library and hold regular team masterclasses to enhance quality.
Plan daily, weekly, and monthly work with the team and delegate skill-based tasks to appropriate team members.
Run a cost-effective operation that maximizes product quality and profitability while upholding IHG standards and food philosophy.
Establish unique seasonal food identities and ensure offerings meet IHG guests' needs.
Ensure customer satisfaction in accordance with InterContinental Distinction Service Behaviors, Strategic Brand Pillars, and applicable IHG brand service standards.
Ensure resort food offerings are attractive and flavorful and consistently meet high-quality standards.
Meet with potential event guests to plan menus and discuss requirements; interact with guests in outlets and build relationships.
Monitor and follow through on VIP guests' and special dietary requirements.

Desired Qualifications

Pre-opening experience is preferred.
Experience with international hotel brands is an advantage.

Your day to day

Key Responsibilities

Manage daily operations of the assigned kitchen section to ensure food quality, presentation, and consistency.
Prepare, cook, and present dishes according to approved recipes and standards.
Assist with pre-opening activities including mise en place planning, equipment testing, and trial runs.
Supervise and guide Demi Chefs and Commis during shifts.
Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.
Control portioning, minimize wastage, and support food cost targets.
Maintain cleanliness, organization, and safe working practices in the section.
Assist in receiving, storage, and stock rotation following FIFO standards.
Report operational issues or maintenance needs to the Sous Chef.

Qualifications

Certificate or Diploma in Culinary Arts or equivalent.
Minimum 2–3 years of experience as a Chef de Partie or strong Demi Chef in a hotel or professional kitchen.
Pre-opening experience preferred.
Experience with international hotel brands is an advantage.

Skills & Competencies

Strong technical cooking skills
Ability to supervise and train junior kitchen colleagues
Knowledge of food safety and hygiene standards
Good organizational and time-management skills
Ability to work under pressure
Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses.
To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.
Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.
Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.
To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.
Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.
Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.
He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.
I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships.
Personally, I monitor and follow through on VIP guests' and special dietary requirements.

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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