Chef De Partie (Singapore)
Roles & Responsibilities
Job Description
Provide guidance to inmates in ensuring quality meals are planned, prepared and delivered to customers in accordance to dietary requirement and food safety standards. Responsible to impart skills to inmates engaged at Kitchen.
a. Assist YRI in performing operational role for kitchen operations. Tasks include providing On-the-Job Training (OJT) and supervision to inmates at stages like preparation, cooking, dishing and delivery to institutions.
b. Ensure food safety, personal hygiene, workplace safety and production practices are adhered by inmates. Report to Sous Chef for non-compliance.
c. Work with Sous Chef to plan and submit daily indentation of supplies to YRI. Is responsible for doing daily goods receipt and ensuring quality rations are received.
d. Work with YRI and Sous Chef to ensure wastage are controlled and minimized.
e. Conduct daily and scheduled briefing to inmates on good personal hygiene, daily work instruction, proper use of equipment and safe work practices.
f. Conduct daily after-operating inspection and ensure cleaning and sanitation programme is executed by inmates before kitchen closure.
g. Support YRI in operational duties including, but not limited to, the following:
– Ensuring kitchen cleaning is executed well by YRI appointed contractor during kitchen closures.
– Supervise meals/festive packs distributions to institutional loading bays during kitchen closures or festivals.
Key Requirements
a. Is confident and comfortable to work and guides inmates under care
b. Has the ability to work independently and must be able to provide quick resolution to daily issues faced on the ground
