Chef De Partie

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

Job summary

A reputable hospitality company in Singapore is seeking a Chef De Partie to manage a specific kitchen station. The ideal candidate should have a Professional Certificate in Food & Beverage Services Management and at least one year of related experience. Responsibilities include supervising kitchen staff, ensuring food quality, maintaining cleanliness, and effectively communicating between kitchen sections. Willingness to work shifts is required.

Qualifications

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

Responsibilities

• In charge of specific station in the kitchen and responsible for all dishes prepared.
• Coordinate food production, stock and quality in assigned station.
• Supervise demi chef and cooks to ensure standards are met.
• Check setups for restaurant and events; ensure smooth communication.
• Maintain cleanliness and organization of work area.

Skills

Culinary

Education

Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent

Job description

Chef De Partie

• 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 Requirement

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

• At least 1Year(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.