Chef de Partie

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

Job summary

A local hospitality company in Singapore seeks passionate individuals for kitchen roles. As part of a dynamic team, you will produce menu items, uphold high hygiene and safety standards, and manage food production effectively. Ideal candidates should communicate well in English, be reliable, and thrive in high-pressure situations. Join us in delivering exceptional dining experiences across our exciting restaurant locations.

Qualifications

• Strong communication skills in English.
• Ability to collaborate effectively in a team.
• Highly responsible and reliable individual.
• Capable of handling high-pressure situations in a fast-paced environment.

Responsibilities

• Produce menu items to the Executive Chef's standards.
• Maintain hygiene and health safety standards.
• Report equipment failures and hazards.
• Control food waste and follow proper reporting procedures.
• Ensure correct stock rotation to avoid expiration.
• Adhere to portion control standards.
• Maintain high standards of food production and presentation.
• Clean and sanitize work surfaces and storage areas.
• Collaborate with team members professionally.
• Assist with recipes and costing with the Executive Chef.
• Participate in monthly physical stock takes.
• Perform miscellaneous job-related duties as assigned.

Skills

Ability to communicate in English

Teamwork

Responsibility

Ability to work under pressure

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