Chef De Partie (Asian / Western / Multi Cuisines)

Sodexo Singapore Pte Ltd; Região Norte; Presencial; BRL 100 000 - 167 000; Tempo integral

Resumo da oferta

Sodexo Singapore Pte Ltd is seeking an experienced cook to prepare and serve all food in the kitchen in accordance with the planned menu. The role emphasizes cleanliness, hygiene, and adherence to regulatory standards.

Responsibilities include planning menus with supervisors, supervising kitchen staff when senior chefs are unavailable, and maintaining proper food temperatures and availability during service.

Qualificações

• Minimum 3–5 years' experience in similar capacity.
• Excellent verbal and written communication.
• Ability to organize and manage workflow efficiently.
• Strong interpersonal skills and sensitivity to customer needs.
• Ability to conceptualize program objectives within company goals.

Responsabilidades

• Cook and serve all food in the kitchen according to the menu planned.
• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure that all food are processed according to hygiene and sanitation standards (corporate and government regulations).
• Ensure the safe operation of all cleaning equipment and report any faulty equipment to management.
• Assist in planning menus and recipes with the Unit Manager and Sous Chef; attend weekly service meetings to improve service level.
• Record temperatures for all refrigerators and daily core cooking temperatures.
• Ensure menu items are available in service areas during service times.
• Oversee other kitchen personnel and areas when Junior Sous Chef or Sous Chef is unavailable.
• Perform any other duties as directed by the Sous Chef and Unit Manager.

Conhecimentos

Communication skills

Organizational skills

People skills

Conceptual skills

Descrição da oferta de emprego

About the role

To cook and serve all food in the kitchen according to the menu planned.

Key responsibilities

• Ensure that all kitchen areas are clean and sanitized including food processing equipment, cooking utensils and other light equipment.

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

• Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

• Assist in planning of menus and recipes with the Unit Manager and Sous Chef. Attend weekly service meetings to improve and enhance service level.

• Recording temperature for all refrigerators and Daily Cooking core temperature.

• Responsible to ensure that all menu items are available in service areas throughout service times.

• Responsible to oversee other kitchen personnel and kitchen areas on occasions when Junior Sous Chef or Sous Chef is not available.

• Performs any other duties as directed by the Sous Chef and Unit Manager.

About you

• Minimum 3-5 years' experience in similar capacity with or without qualification.

• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.

• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling an even workflow.

• People Skills – ability to effectively relate to customers and others in all organizational levels, being sensitive to their needs.

• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the framework of the company's objective.