Chef de Partie

DOMO DINING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local dining establishment in Singapore is seeking a kitchen manager to support the Head Chef and Sous Chef. You will oversee kitchen operations, ensure staff are properly trained, and maintain high standards of food preparation. The ideal candidate will have experience in kitchen management and a strong ability to lead teams effectively.

Qualifications

• Experience in kitchen management preferred.
• Strong leadership skills and ability to train staff.
• Knowledge of sushi preparation and health standards.

Responsibilities

• Support Head Chef and Sous Chef to ensure smooth operation.
• Ensure kitchen is ready for service before opening.
• Oversee kitchen staff during service for performance optimization.

Job description

Working location: Raffle City Shopping Centre, Nearest MRT - City Hall

Job Description

To support the Head Chef, Sous Chef and ensure the restaurant is managed as a successful profit centre and maximises guest satisfaction through planning, organising, directing, controlling production and administration within the established company’s standards.

To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that the DOMO team functions as an unified group.

Requirements

Operational

1. To ensure that sushi section is fully prepared before the restaurant is open for business for Lunch and Dinner.
2. To allocate duties and responsibilities for each member of staff when they start their shift
3. Prepare the rota for the coming week
4. Brief all staff of any special changes to the menu and also communicate any special events organised for customers
5. To run the team efficiently and effectively in the each section during service.
6. To oversee the kitchen team during service, ensuring optimum performance and high standards of cooking.
7. To keep the kitchen area neat and tidy and according to health and safety standards.
8. To ensure that all staff are trained in the preparation and cooking of all related foods.
9. To maintain par levels of all ingredients and ensure that there is a plentiful supply for lunch and dinner each day and over the weekend.
10. To ensure that all equipment and resources used by the chef are in good working order.
11. To maintain ongoing training with the existing team.
12. To carry out yearly appraisals with each member of the kitchen team and agree about training and development.