Chef de Partie Required in Malaysia - Male and Female

A Chef de Partie, also known as a station chef or line chef, is responsible for running a specific section of a commercial kitchen, such as the sauté, pastry, grill, or fish station. Operating under the direction of the Sous Chef or Executive Chef, they oversee the entire daily lifecycle of their assigned area—from calculating inventory and executing prep work (mise en place) to cooking and plating complex dishes during service. They manage any junior cooks or apprentices assigned to their line, teaching them culinary techniques and ensuring that every item leaves the station precisely cooked, seasoned, and timed to hit the pass concurrently with the rest of the table's order