Chef de Partie

DJ HOSPITALITY PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading hospitality group in Singapore is seeking dedicated individuals for food production roles across its restaurants. Candidates will ensure high standards of hygiene, quality control, and teamwork in a fast-paced environment. Responsibilities include menu item production, waste management, and maintaining professional relationships with co-workers. If you are passionate, reliable, and enjoy working under pressure, this is the perfect opportunity for you.

Qualifications

• Ability to communicate in English.
• Able to work in a team environment.
• Highly responsible and reliable individual.
• Able to work well under pressure in a fast-paced environment.

Responsibilities

• Produce menu items to Executive Chef's standards.
• Ensure hygiene and health standards are maintained.
• Report equipment failures and hazards.
• Control food waste and report appropriately.
• Adhere to stock rotation and portion control.
• Maintain high standards of food production and presentation.
• Clean and sanitize work surfaces and equipment.
• Maintain professional relationships with staff.
• Assist in recipes and costing with the Executive Chef.
• Participate in monthly stock takes.
• Perform miscellaneous duties as assigned.

Skills

Communication in English

Teamwork

Responsibility

Stress management

Job description

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment