Chef De Partie

Role Overview Pondok Abang is seeking a Chef de Partie to support the preparation and production of halal ready-to-eat and ready-to-cook frozen food in our central kitchen. The successful candidate will manage an assigned production section, guide kitchen assistants, and ensure products consistently meet approved recipes, quality standards, food safety requirements, and production schedules. Job Responsibilities • Prepare and cook food in batches according to approved recipes, production instructions, and daily production targets. • Manage an assigned production section, organising ingredients, equipment, and manpower to complete tasks efficiently. • Ensure consistency in taste, texture, appearance, portion weight, and yield across production batches. • Supervise and guide kitchen assistants and production operators in ingredient preparation, cooking, portioning, and food handling. • Follow approved procedures for thawing, cooking, cooling, packing, freezing, and storage, including required time and temperature controls. • Maintain halal integrity by using approved ingredients and following the company’s halal handling and segregation procedures. • Follow food safety, hygiene, allergen control, and workplace safety procedures. • Complete required production records, including batch details, ingredient usage, cooking temperatures, and product quantities. • Check ingredients before use and report shortages, quality issues, equipment faults, or deviations promptly to the reporting manager. • Coordinate with packing and warehouse teams to ensure products are transferred promptly and handled at the required temperatures. • Minimise food wastage through accurate preparation, portion control, proper stock rotation, and efficient use of ingredients. • Maintain cleanliness and sanitation of workstations, utensils, and production equipment. • Support product trials, recipe improvements, and production troubleshooting when required. • Carry out other relevant kitchen and production duties assigned by management. Job Requirements • At least 2 years of relevant cooking experience, preferably in a central kitchen, catering operation, or food manufacturing environment. • Experience in batch cooking and preparing Malay or regional Asian dishes is an advantage. • Able to follow standardised recipes and scale quantities accurately while maintaining product consistency. • Familiar with safe food handling, temperature controls, hygiene practices, and halal requirements. • Food Safety Course Level 1 certification is preferred; willingness to complete required training is essential. • Able to operate commercial kitchen equipment safely and follow operating and cleaning procedures. • Able to lead a small team and coordinate effectively with other production staff. • Able to read production instructions and maintain accurate basic records. • Reliable, organised, and attentive to detail, with the ability to meet production deadlines. • Able to perform the physical duties of a production kitchen, including prolonged standing and handling ingredients and equipment safely. • Willing to work shifts, weekends, or public holidays when required by the production schedule.