6723 - Chef De Partie/Cook (Spanish Cuisine)

THE SUPREME HR ADVISORY PTE. LTD.; Singapore; On-site; SGD 31,000 - 33,000; Full time

Benefits offered by this job

AWS

Incentives

Bonus

Job summary

The Supreme HR Advisory PTE. LTD. is seeking a Chef De Partie/Cook specialized in Spanish cuisine in Singapore. You will prepare and cook dishes to our standards, supervise junior staff, manage inventory, and contribute to menu development.

Join a fast-paced kitchen with a 5-day week, 10am–9pm, two hours of breaks. Location options include Guoco Tower Tanjong Pagar or Paya Lebar; salary is SGD 2,800–3,000 plus OT, AWS, incentives and bonuses.

Qualifications

• Experience in Spanish cuisine is preferred.

Responsibilities

• Food Preparation: Prepare and cook dishes according to recipes and standards, ensuring consistency and quality.
• Kitchen Supervision: Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.
• Inventory Management: Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.
• Menu Development: Assist in creating new dishes and updating the menu to keep it current and appealing.
• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.
• Health and Safety Compliance: Adhere to and enforce food safety and sanitation regulations within the kitchen.
• Collaboration: Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.

Skills

Spanish cuisine

Job description

Chef De Partie/Cook (Spanish cuisine)

• 5 days work week, 10am-9pm with 2 hours break


• Salary: $2800-$3000 +OT + AWS + Incentives + Bonus


• Location:Guoco Tower Tanjong Pagar / Paya Lebar


• With cook experience in Spanish cuisine is preferred

Job Description:

• Food Preparation:Prepare and cook dishes according to the restaurant's recipes and standards, ensuring consistency and quality.


• Kitchen Supervision:Oversee and coordinate junior kitchen staff, ensuring they follow procedures and maintain cleanliness.


• Inventory Management:Monitor stock levels, order supplies, and manage inventory to ensure ingredients are fresh and available.


• Menu Development:Assist in creating new dishes and updating the menu to keep it current and appealing.


• Quality Control:Ensure all dishes meet the restaurant's standards for taste, presentation, and hygiene.


• Health and Safety Compliance:Adhere to and enforce food safety and sanitation regulations within the kitchen.


• Collaboration:Work closely with other chefs and kitchen staff to ensure smooth kitchen operations and efficient service.