Chef De Partie

67 Pall Mall Singapore Ltd.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

In einem etablierten Gastronomiebetrieb in Singapur suchen wir einen talentierten Koch, der die Verantwortung für die Küchenorganisation und die Einhaltung der Lebensmittelsicherheitsstandards übernimmt. In dieser Rolle werden Sie das Küchenteam leiten, die Qualität der Speisen sicherstellen und aktiv an der Menüplanung mitwirken. Wenn Sie eine Leidenschaft für die Gastronomie haben und in einem dynamischen Umfeld arbeiten möchten, ist dies die perfekte Gelegenheit für Sie, Ihre Fähigkeiten weiterzuentwickeln und in einem kreativen Team zu glänzen.

Qualifications

• Erfahrung in der Küchenorganisation und Lebensmittelsicherheit.
• Fähigkeit, das Küchenteam zu führen und zu koordinieren.

Responsibilities

• Zubereitung von Speisen gemäß Rezeptkarten und Methoden.
• Überwachung der Küchenaktivitäten und Gewährleistung der Hygiene.

Skills

Küchenorganisation

Lebensmittelsicherheit

Teamführung

Menüplanung

Geschmackstest

Education

Abschluss in Gastronomie oder verwandtem Bereich

Tools

Küchengeräte

Rezeptkarten

Job description

Report to – Senior Sous Chef / Head Chef

Key Areas of Responsibility

1. That all food on the given section is prepared in accordance with established recipe cards and methods.
2. Supervise and coordinate activities within your designated section of the kitchen.
3. Ensure sufficient quantities of ingredients to prepare the required mise en place by communicating with the relevant Sous Chef/Head Chef in a timely manner.
4. Taste all dishes and mise en place to ensure correct flavour and seasoning and check with Head Chef/Sous Chef.
5. Plate dishes to the required portion control and visual standard before being sent into the club for service.
6. Ensure appropriate levels of production in direct relation to the level of business.
7. Keep the kitchen organized and clean by following correct procedures to meet statutory food hygiene and food safety standards.
8. Correctly handle and maintain all equipment/utensils in the section.
9. Participate in menu planning by making suggestions as appropriate.
10. Avoid mistakes by regularly checking standards and requirements with the senior team.
11. Guide, organize, and supervise the section team to the required standard.
12. Run the kitchen to a consistently high standard in the Head Chef’s absence.
13. Ensure all dishes are correctly presented before being sent into the club for service.
14. Taste all mise en place as it is prepared, and ensure all dishes are tasted to confirm correct flavour and adherence to recipes.
15. Store mise-en-place and food stuffs correctly with accurate preparation date and use by date labels in line with our Food Safety policies.
16. Provide menu ideas as appropriate to assist with menu planning.
17. Ensure all junior kitchen staff comply with all kitchen standards, rules, and regulations.
18. Continuously improve by learning and developing new skills and keeping up to date with the latest developments in the sector.
19. Help in any area of the club when circumstances dictate.

(We regret that only shortlisted candidates will be notified.)