Chef De Partie

The Ascott Limited; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hospitality company in Singapore is looking for a dedicated kitchen professional to oversee food preparation at specific stations. The candidate should possess a Professional Certificate in Food & Beverage Services Management, have at least one year of experience, and possess strong culinary skills. Shift work is required. Join a dynamic team ensuring high standards of food quality and cleanliness.

Qualifications

• At least 1 year of experience in the related field.
• Junior Executive specialized in Food/Beverage/Restaurant Service preferred.

Responsibilities

• In charge of specific station in the kitchen and responsible for all dishes prepared.
• Coordinate food production, stock, and quality at the assigned station.
• Supervise demi chef and cooks to ensure duties are completed.
• Ensure timely organization of meals and cleanliness of the work area.
• Monitor and implement portion control to reduce spoilage.

Skills

Culinary

Education

Professional Certificate/NiTEC in Food & Beverage Services Management

Job description

Responsibilities

In charge of specific station in the kitchen and responsible for all dishes that are prepared in this section

Coordinate food production, stock and quality in the relevant station that the Chef de Partie is assigned to

Check all set-ups for restaurant and events and coordinate food display and timing

Supervise demi chef and cooks to make sure duties assigned are completed as per standards.

Ensure station is organized meals go out on time and the work area is clean and orderly

Rotates between different stations whenever needed to learn more

Constantly check the quality of food prepared with regards to taste and temperature as per standard

Maintain uniform presentation and garnish of all dishes as per set standards

Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage

Ensure smooth and effective communication between various kitchen stations.

Supervision on receiving stocks to make sure stocks are received are correct.

Ensure proper and timely maintenance of machineries and equipment, liaising with kitchen in charge if required

Oversee that cleanliness standards are met for equipment, work stations and environment

Adheres to rules and regulations set by the Management

Willing to work shifts

Job Requirements

Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.

At least 1 Year(s) of working experience in the related field is required for this position.

Required Skill(s): Culinary

Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.