Four Seasons
hospitality
DemiChefdePartieIRD,Bar&Lounge
“Demi Chef de Partie - IRD, Bar & Lounge at Four Seasons. Skills: preparation of breakfast, lunch, and dinner food items. supervises and oversees the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as wel”
What You'll Achieve.
Derive a sense of pride in work well done; Be recognized for excellence
Industry & Context.
Must have the right to work in Malaysia, Visa sponsorship is not available for the role, Due to strict work permit regulations, position is applicable to local candidates or candidates with Malaysian Permanent Resident status holder only
What They're Looking For.
Must Have
Ability to lift up to 60lbs, Certificate in related discipline, Able to work a flexible schedule with the ability to work all shifts, weekends and holidays as per business demands and needs, Must be able to speak, read, and write Bahasa Malaysia and English, Must have the right to work in Malaysia
What You'll Do.
supervises and oversees the preparation of breakfast
and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe
sanitary work environment
Participates in the preparation of food items according to guest orders of consistent quality following recipe cards
as well as production
and presentation complete mis en place and set-up station for breakfast
and/or dinner service
Start food items that are prepared ahead of time
making sure not prepare beyond estimated needs
and supervise the work of kitchen employees ensuring that all cultural and core standards are met
maintain and properly clean kitchen equipment
Date all food containers and rotate as per policies
making sure that all perishables are kept at proper check pars for shift use
determine necessary preparation
freezer pull and line set note any out-of-stock items or possible return all food items not used to designated storage areas
being sure to cover/date all assist in setting up plans and actions to correct any food cost control food waste
loss and usage per policies
How You'll Work.
Team & Collaboration
Work harmoniously and professionally with co-workers and supervisors; Be part of a cohesive team with opportunities to learn, grow and develop
Communication Scope
speak, read, and write Bahasa Malaysia and English
Applying for this Demi Chef de Partie - IRD, Bar & Lounge role?
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