Chef de Partie

FOC RESTAURANT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local restaurant in Singapore is looking for a kitchen staff member responsible for food preparation and hygiene. Duties include cleaning, receiving deliveries, and assisting in inventory tasks. Ideal candidates should be familiar with food hygiene standards and able to work effectively in a team. This position offers a supportive environment with career growth opportunities and various employee benefits.

Benefits

5 Days work per week

44 hours weekly

Split Shift allowance up to $200 monthly

Referral Fee (Up to $3000)

Uniform provided

Career Growth Opportunities

Employee discount of 25%

Birthday treat for 2pax (Worth up to $150)

Leave Benefits

Medical Benefits

Qualifications

• Experience in a kitchen environment preferred.
• Knowledge of food hygiene standards.
• Ability to work in a team and manage tasks effectively.

Responsibilities

• Clean and sanitize all food preparation areas.
• Receive deliveries and verify orders.
• Assist in inventory duties.

Job description

Benefits

• 5 Days work per week
• 44 hours weekly
• Spilt Shift allowance up to $200 monthly
• Referral Fee (Up to $3000/-)
• Uniform provided
• Career Growth Opportunities
• Employee discount of 25%
• Birthday treat for 2pax (Worth up to $150)
• Leave Benefits
• Medical Benefits

Job Description

• Properly cleaning and sanitizing all food preparation 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 de parties 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