Chef de Partie

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

Job summary

A prominent restaurant in Singapore is seeking a dedicated kitchen manager to support the Head Chef and Sous Chef. You will oversee daily operations, ensure high standards are maintained, and foster teamwork within the kitchen brigade. Key responsibilities include preparing the kitchen for service, training staff, allocating duties, and maintaining health and safety standards. The ideal candidate will demonstrate strong leadership abilities and prior experience in a restaurant kitchen management role.

Qualifications

• Experience in restaurant kitchen management or similar.
• Strong leadership and team collaboration skills.

Responsibilities

• Support the Head Chef and Sous Chef in daily kitchen operations.
• Prepare the kitchen before restaurant hours for Lunch and Dinner.
• Allocate duties for each staff member at the start of their shift.
• Maintain high standards of cooking and efficiency during service.
• Ensure training for all staff in food preparation and safety standards.

Job description

Job Description

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

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.