Chef de partie

1855 F&B PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent food and beverage business in Singapore is seeking a kitchen support staff to assist the Chef De Partie and Sous Chef in daily operations. The role involves ensuring food safety, minimizing kitchen wastage, and maintaining product knowledge. The ideal candidate should be a team player with experience in recipes, cooking, quality control, and inventory management. Flexibility and willingness to help during busy hours are essential. This position offers a dynamic kitchen environment.

Responsibilities

• Support the Chef De Partie and/or Sous Chef in daily operations.
• Ensure minimum kitchen wastage and control stock inventory.
• Maintain knowledge of products and communicate to team members.
• Work with the Sous Chef/Head Chef on new menu/dishes.
• Complete mis en place accordingly.
• Report maintenance issues to the Junior/Sous Chef.
• Adhere to food safety and hygiene practices.
• Follow Company policies and procedures.
• Help in the kitchen during busy service hours.
• Undertake adhoc duties/projects assigned by Head Chef.

Skills

Recipes

Ingredients

Quality Control

Food Safety

Food Hygiene standards

Cooking

Food Quality

Inventory

Team Player

Cost Control

Job description

Roles & Responsibilities

• To support the Chef De Partie and/or Sous Chef in the daily operations and work
• To ensure minimum kitchen wastage and control stock inventory
• To ensure knowledge of the product is maintained and communicated to other team members
• To work with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy service hours if required
• Adhoc duties/projects assigned by Head Chef

Tell employers what skills you have

• Recipes
• Ingredients
• Quality Control
• Food Safety
• Food Hygiene standards
• Cooking
• Food Quality
• Inventory
• Team Player
• Cost Control