CHEF DE PARTIE

BISMI D S MINIMART; Singapore; On-site; SGD 45,000 - 78,000; Full time

Job summary

BISMI D S MINIMART in Singapore is seeking an experienced Senior Chef to organise the kitchen’s activities, oversee cooks and food prep staff, and ensure every dish meets high standards of quality and presentation.

You will lead menu planning, recipe development, equipment checks, and hygiene controls, while maintaining smooth kitchen operations and mentoring your team to deliver excellent meals consistently.

Qualifications

• Proven min 2 years to 5 years experience as a chef.
• Exceptional proven ability of kitchen management.
• Outstanding communication and leadership skills.

Responsibilities

• Check freshness of food and ingredients.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and determine how to present the food.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Control and direct the food preparation process and related activities.
• Construct menus with new or existing culinary creations ensuring variety and quality.
• Approve and polish dishes before they reach the customer.
• Plan orders of equipment or ingredients according to shortages.

Skills

Kitchen management

Leadership

Communication

Culinary trends

Job description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Requirements

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes