Chef de Partie

Singapore Recreation Club; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A renowned recreational club in Singapore seeks a culinary operations professional to manage day-to-day food service activities, including banqueting and events. The ideal candidate possesses a culinary certification, 4-5 years of relevant experience, and strong leadership and communication skills. Responsibilities include maintaining hygiene standards, assisting in menu preparation, and training kitchen staff. This role offers an opportunity to innovate and contribute to high-quality food service.

Responsibilities

• Assist Executive Chef & Sous Chef in daily operation and banquet event preparation.
• Maintain hygiene and cleanliness standards in kitchen areas.
• Check freshness and quality of all Mise en Place.
• Ensure food presentation follows standard recipes.
• Conduct on-the-job training on cooking skills and food safety.
• Assist in creating new menu items and concepts.

Skills

Creative menu preparation

Time management

Leadership qualities

Team player

Communication skills

Service orientation

Education

GCE 'O' level certificate / Specialist certification in culinary arts

4-5 years of relevant experience with Food and Hygiene Certification

Job description

Job Purpose

Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions.

Job Responsibilities

1. Assist Executive Chef & Sous Chef in daily operation, organizing & preparing all banquet events.
2. To ensure & maintain high standard of hygiene and cleanliness in all kitchen areas.
3. To ensure daily that all Mise en Place is checked for freshness & quality.
4. All food presentation & cooking method must follow according to standard recipe.
5. To ensure first in/first out system for all Mise en Place.
6. To ensure section Mise en Place is ready for ala carte operation.
7. Always check and clean all equipment.
8. To assist in preparation of Mise en Place for all banquet events and functions order.
9. To upkeep and maintain good personal hygiene at all times.
10. Conduct on the job training on cooking skills, product knowledge, food safety & food hygiene.
11. Assist chef in creating new menu, new ideas & new concept.
12. Conduct food inventory & maintain food cost control.

Others

• Any other duties/projects as assigned by Supervisor and/or Management
• Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace
• Not engage in any unsafe or negligent act that may endanger yourself or others working around you
• Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Qualifications and Education Requirements

• GCE “O” level certificate / Specialist certification in culinary arts
• 4-5 years of relevant experience with Food and Hygiene Certification

Required Skills

• Ability to provide creative innovative in menu, preparation and presentation in culinary forms
• Ability to multitask and have good time management skills
• Strong leadership qualities to lead and motivate team
• Dependable and good team player
• Good communication and interpersonal skills
• Excellent Service Orientation