Recommend a Friend Scheme

Recommend a Friend to AdvanceAdvisory and if they are placed in a permanent job you will receive an introduction fee. Please contact us at
Contact No.: +60 12 218 7120



– Supervises all food preparation and presentation as directed by the Executive Chef and
the Executive Sous Chef in order to ensure right portions and quality as per Company

– Provides continuous training and instructs on how to keep the working areas clean and

– Ensures that preparations are followed according to Company recipes and pictures in
accordance with presentation guidelines are followed

– Follows up on daily routines and proper mise en place in order to ensure that
preparations are made according to existing recipes and pictures

– Tastes food before service in order to guarantee portion and quality control for both
Guests and crew members, as per Company recipes and pictures

– Monitors and controls wastage in order to keep the food cost within the Company

– Ensures proper storage of food in refrigerators and freezers in order to guarantee the
correct use of products, ordering and stock

– Reports any irregularities and defects of equipments to the Public Health Supervisor,
in order to provide a fast and effective solution

– Participates in short daily food production meetings with Chef de Partie (i.e. mise en
place, special functions, menus)

– Provides overall coordination, direction and evaluation of the assigned outlet operation

– In case of need checks all the food requisitions in order to replace the Executive Chef

– Enforces proper uniform procedures in order to guarantee that the staff is properly
dressed, as per Company standards

– Facilitate a work environment that supports a successful safety culture. Is responsible
for ensuring that his/her team implements and maintains an effective Hess
management system. Enforce and promote Safety procedures in the team/Department
under responsibility


– Have a Diploma/Degree in Hotel School Management

– Have at least 1 year experience as Chef de Partie/Chef de Partie Tournant

– Need a HACCP certificate

– At least 1 year experience as Chef de Partie/Chef de Partie Tournant

– Have a decent grasp on the English Language and can speak it with clear proficiency

– May require Knowledge of a third language