Chef De Partie

DHI DOWNTOWN PTE. LTD.; Singapore; On-site; SGD 29,000 - 47,000; Full time

Job summary

DHI DOWNTOWN PTE. LTD. is seeking an experienced Kitchen Supervisor to oversee daily operations in our Western and Asian cuisine kitchen. You will supervise staff, ensure efficiency, and maintain consistent quality and presentation for guests and associates.

Responsibilities include hygiene and safety, stock control, training, and effective interdepartmental communication to deliver prompt service. A minimum of 2 years in kitchen operations is required, with ability to supervise a shift.

Qualifications

• Minimum 2 years of experience in Kitchen operations.
• Have a good knowledge of Western and Asian cuisine to carry out duties efficiently.
• Be able to supervise and manage a shift.
• Be able to supervise subordinate associates.
• Be willing and able to train and motivate staff.
• Excellent communication skills.
• Willingness to work in shifts.

Responsibilities

• Prepares food efficiently and hygienically as per standard recipes.
• Hands-on supervision of work operations.
• Assist the Sous Chef in the day-to-day operation of the kitchen and help maintain high standards of food preparation and presentation.
• Support the Sous Chef in ensuring prompt service and smooth operation of the kitchen.
• Works in all areas of food preparation as directed.
• Assists with Buffets decoration items and show pieces.
• Develops recipe cards and products; participates in menu design development.
• Ensures hygiene, cleanliness and tidiness in all areas of the kitchen and storage.
• Participates in the training and development of associates.
• Coordinate operations between departments and maintain professional behavior.
• Motivate staff to follow SOPs and communicate effectively with colleagues.

Skills

Kitchen operations

Western & Asian cuisine

Staff supervision

Training & motivation

Communication skills

Shift work

Job description

Key responsibilities

• General Duties

  • Prepares food for guests and associates efficiently, economically, and hygienically as per the standard recipes following the standards and procedures

  • Hands on supervision of work operations

  • Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation

  • Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times

  • Works in all areas of food preparation as and when directed

  • Assists with Buffets decoration items and show pieces

  • Develops recipe cards and products

  • Participates in development of dishes for menu designs

  • Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers

  • Participates in the training and development of associates

• Hygiene & Safety

  • Ensures hygiene, cleanliness and tidiness in all areas of the kitchen, storage areas, and cool rooms/freezers.

  • Ensures safe and correct use of the equipment, tools and machinery.

  • Responsible for the hygiene, sanitation, tidiness of the working and storage areas

  • Ensures that the standards of uniform grooming and personal hygiene are maintained

  • Maintain a safe and a secure working environment

  • Initiate action to correct a hazardous situation and notify supervisors/managers of potential danger

  • Adhere to the company’s security and emergency policies and procedures.

  • Be familiar with property safety, current first aid and fire emergency procedures

• Purchasing & Stock Control

  • Participates in making food requisitions and daily market lists

  • Monitor and control the quality and quantity of food stock.

  • Implement & monitor purchasing and stock control procedures

• Training

  • Participates in the training and development of associates.

  • Trains and develops associates using the company’s guidelines

  • Takes part in all scheduled training at his/her level

  • Instruct staff, provide one on one instruction to staff members as and when required

• Communication

  • Coordinate operations between other departments/units

  • Demonstrate and maintain at all times a professional behavior and positive attitude

  • Motivate and encourage associates to practice use of SOP at all times.

  • Interact with department and other associates in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication

  • Maintain, implement and supervise effective interpersonal relationships and skills

  • Deal effectively with guests and associates from a variety of cultures

  • Work together effectively and efficiently as part of a team

  • Any other duties as directed.
    

Requirements

• Minimum 2 years of experience in Kitchen operations.

• Have a good knowledge of Western and Asian cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner

• Be able to supervise and manage a shift

• Be able to supervise subordinate associates.

• Be willing and able to train and motivate staff

• Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards.

• Excellent communication skills.

• Willingness to work in shifts.