Chef (Contractual)

American Club, The; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premium culinary establishment in Singapore is looking for an experienced Chef de Partie. The role involves preparing and presenting high-quality à la carte Western dishes while ensuring compliance with food safety regulations. Candidates must have strong experience in Western cuisine, a Basic Food Hygiene Certificate, and the ability to work independently. This position requires a commitment of 44 hours per week, including weekends. The establishment offers a monthly meal allowance and a contract period of up to 3 months.

Benefits

Monthly meal allowance

Qualifications

• Minimum 4 years' experience as a Chef de Partie in Western cuisine.
• Commit 44 hours per week throughout the contractual period, including weekends and public holidays.

Responsibilities

• Manage mise-en-place, prepare, cook, and present dishes according to the restaurant’s recipes and standards.
• Maintain high standards of food hygiene, safety, and sanitation.
• Monitor stock, assist with inventory and ordering as needed.
• Contribute to cost control by efficiently using ingredients.
• Assist other kitchen staff by cross deploying during crunch times.

Skills

Strong experience in delivering high-quality à la carte Western cuisine

Ability to work independently under tight timelines

Education

Basic Food Hygiene Certificate

Job description

We are looking for

Chefswith strong experience in delivering high-quality à la carte Western cuisine, and the ability to work independently under tight timelines.

Requirements

• BasicFood Hygiene Cert
• Minimum 4 years' experience as a Chef dePartiein Western cuisine
• Commit 44 hours per week throughout the contractual period, including weekends and public holidays

What you need to know

• Monthly meal allowance provided
• Working Hours: 10.30am to 9.45pm
• Contractual Period: Up to 3 months

Key responsibilities include (but not limited to)

• Managemise-en-place,prepare, cook, and present dishesaccording tothe restaurant’srecipes andstandards
• Maintainhigh standardsof food hygiene, safety, and sanitation.Ensure compliance with HACCP and all food safety regulations
• Monitor stock,assistwith inventory and ordering as needed
• Contribute to cost control by efficiently using ingredients andmaintainingproper storage
• Assistother kitchen by cross deploying during crunch times