CHEF DE PARTIE

casa lola; Singapore; On-site; SGD 28,000 - 47,000; Full time

Job summary

casa lola in Singapore is seeking a diligent commis chef to assist in daily kitchen operations. You will prepare ingredients, maintain hygiene, monitor stock, and support the head chef in plating and food presentation.

This role requires HACCP knowledge, ability to follow recipes, and teamwork with the demi-chef and other staff to minimize waste and ensure quality.

Previous experience is appreciated; training is provided in-house.

Qualifications

• HACCP knowledge and hygiene best practices.
• Ability to follow recipes and standards.
• Team player with kitchen staff.

Responsibilities

• Properly cleaning and sanitizing all foodpreparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.
• Accurately measuring meal ingredients for the recipes.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Assisting with the unloading of delivered food supplies.
• Assisting supervisor in inventory duties
• Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards
• Plating and presenting meal items as per sections required
• To be responsible for completing food preparations for your section
• To ensure minimum kitchen wastage.
• To monitor stock movement and be responsible in preparing ordering list for the supervisors in charge
• To ensure knowledge of the product is maintained and communicated to all relevant personnel.
• To learn and record skills and recipes from other members of the department
• Prepare the meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
• Managing and training any demi-chef departies or commis working with you
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins

Skills

Food hygiene

Inventory management

Cutting & prep

Sanitation

Teamwork

Job description

RESPONSIBILITIES AND MEANS

• Properly cleaning and sanitizing all foodpreparation areas according to established standards of hygiene.


• Washing and appropriately storing allcooking appliances, instruments, utensils, cutting boards, and dishes.


• Promptly transferring meal ingredientsfrom storage areas to the kitchen as per the Cook's instructions.


• Accurately measuring meal ingredients for therecipes.


• Receiving deliveries and verifying that allordered items have been delivered and are of good quality.


• Assisting with the unloading of deliveredfood supplies.


• Assisting supervisor in inventory duties


• Performing basic cleaning duties and ensuringthat work stations and kitchen are properly sanitised to meet HACCP standards


• Plating and presenting meal items as per sectionsrequired


• To be responsible for completingfood preparations for your section


• To ensure minimum kitchen wastage.


• To monitor stock movement and beresponsible in preparing ordering list for the supervisors in charge


• To ensure knowledge of the productis maintained and communicated to all relevant personnel.


• To learn and record skills andrecipes from other members of the department


• Prepare the meal ingredients, whichincludes washing, cleaning, peeling, cutting, and chopping fruit, vegetables,poultry, and meat.


• Managing and training any demi-chef departies or commis working with you


• Ensuring you and your team have highstandards of food hygiene and follow the rules of health and safety


• Monitoring portion and waste control tomaintain profit margins