job description
Join the prestigious Waldorf Astoria Kuala Lumpur as a Chef de Partie (Malay Banquet) and be part of an exciting pre-opening team that sets new standards in luxury hospitality. At Hilton, we believe in creating unforgettable experiences, and as a Chef de Partie, you will play a pivotal role in crafting exquisite Malay cuisine for high-profile banquets and events.
This is your opportunity to work in a dynamic, world-class kitchen environment where creativity, precision, and passion for culinary excellence are celebrated. You’ll collaborate with a talented team of chefs, contribute to menu development, and ensure every dish reflects the rich heritage of Malay flavors while meeting Waldorf Astoria’s impeccable standards.
If you thrive in fast-paced settings, have a keen eye for detail, and are eager to grow your career with a global hospitality leader, we’d love to hear from you. Apply now and take the next step in your culinary journey with Hilton!
Responsibility
- Prepare and present high-quality Malay banquet dishes in accordance with Waldorf Astoria’s standards and guest expectations.
- Assist the Sous Chef and Executive Chef in menu planning, recipe development, and cost control for banquet events.
- Ensure all food items are prepared fresh, consistently, and in a timely manner to meet service deadlines.
- Maintain a clean, organized, and hygienic kitchen workspace in compliance with food safety and sanitation regulations.
- Train and mentor junior kitchen staff, fostering a culture of teamwork, learning, and professional growth.
- Monitor inventory levels, place orders for ingredients, and minimize waste to optimize kitchen efficiency.
- Collaborate with the banquet team to ensure seamless coordination between kitchen operations and event execution.
- Stay updated on culinary trends, particularly in Malay cuisine, and incorporate innovative techniques into banquet offerings.
Qualifications
- Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum of 3 years of experience as a Chef de Partie or similar role in a luxury hotel, fine-dining restaurant, or high-volume banquet setting.
- Strong expertise in Malay cuisine, including traditional cooking methods, ingredients, and presentation styles.
- Excellent knife skills, time management, and ability to work under pressure in a fast-paced environment.
- Knowledge of HACCP, food safety regulations, and hygiene standards.
- Proven leadership abilities with experience in training and supervising kitchen staff.
- Flexibility to work evenings, weekends, and holidays as required by banquet schedules.
- Passion for delivering exceptional guest experiences and a commitment to continuous culinary improvement.