Chef de Partie (Singapore)
Specialisation: Hospitality / F&B
Education Qualification: Primary/ Secondary/ O level
Work Location : Anywhere In Singapore, Singapore
Salary Range : S$ 2,200.00 – 2,600.00
Posted Date : December 14, 2023
Roles & Responsibilities
Responsibilities:
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
- Coordinates daily tasks with the Sous Chef
- Responsible to supervise junior chefs or commis
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Follows good preservation standards for the proper handling of all food products at the right temperature
- Operate and maintain all department equipment and reporting of malfunctioning
- Ensure effective communication between staff by maintaining a secure and friendly working environment
- Establishing and maintaining effective inter-departmental working relationships
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
- Checks periodically expiry dates and proper storage of food items in the section
- Consults daily with Sous Chef and Executive chef on the daily requirements
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty
- Daily feedback collection and reporting of issues as they arise
- Assess quality control and adhere to hotels service standards
- Carry out any other duties as required by management
Requirements:
- 3 years of relevant experience in the F&B industry
- Professional qualifications in culinary or relevant kitchen work experience are mandatory
- Great cooking skills, creative in developing specials, and excellent plating skills
- A cool head and ability to work in a fast-paced environment
