Nestled on the pristine Pantai Tengah beach, the PARKROYAL Langkawi Resort is an idyllic seaside haven where balance, simplicity and joy come to life, offering the ultimate beach holiday. Located on the longest stretch of beach in Langkawi, PARKROYAL Langkawi Resort is a collection of 300 modern guest rooms, suites, and 7 spacious exclusive villas, equipped with unique facilities and amenities. Each private villa features a private dip pool with direct access to the beach. Dining options include a speciality restaurant, an all-day dining, an ocean view lounge, and a swim-up bar. Take a swim at the infinity pool on level 5 overlooking the Straits of Malacca and unwind with a drink or two. Featured amenities include 24-hour front desk, business center, gymnasium and a kids' club. Nourish your soul, body and mind with an invigorating spa treatment at our SUASANA Spa. The Role Responsibilities As a Chef de Partie, you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities, including but not limited to: Support the Sous Chef in the daily operation and work of the kitchen section Work according to the menu specifications by the Executive Chef or Sous Chef Keep work area at all times in hygienic conditions according to the standard operating procedures set by the resort Control food stock and food cost in the kitchen section Prepare the daily mise-en-place and food production of the kitchen Provide support to other kitchen section as and when needed Follow the instructions and recommendations from the immediate superiors to complete the daily tasks Ensure the highest standards and consistent quality in the daily preparation Keep up to date with the new products, recipes and preparation techniques Instruct and lead Demi Chef/Commis through their daily requirements in food preparation and actively take part in set up of buffets and functions Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control Train, motivate, recommend discipline, and supervise the work of the kitchen team, ensuring that all cultural and core standards are met Talent Profile Degree, Diploma, or Certificate in Culinary, Food Preparation or equivalent experience Minimum 4 years of relevant work experiences in reputable international chain hotel or resort Minimum of 1 year as Demi Chef or equivalent position Good command of verbal and written English and Bahasa Malaysia to meet the business needs Possess a valid health certificate Knowledgeable of Indian cuisine to carry out the duties and responsibilities for the position Familiar with a variety of cooked food processing, storing and receiving standards Able to set priorities and complete tasks assigned in a timely manner Work well in fast paced environment, remain calm under pressure and able to solve problems Possess good leadership and training skills Knowledgeable in HACCP Able to work on different shifts, weekends and public holidays Show more Show less