Chef de Partie

PAUL SINGAPORE PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prominent restaurant in Singapore is seeking an experienced chef to manage food preparation and maintain high quality standards. Responsibilities include supervising junior chefs, coordinating with the Sous Chef, and ensuring guest satisfaction. Candidates need at least 3 years of relevant experience in the F&B industry and culinary qualifications. Attractive benefits offered. Please send your resume to apply.

Benefits

5 days work

Attractive benefits

Qualifications

• 3 years of relevant experience in the F&B industry.
• Creative and excellent cooking and plating skills.
• Ability to maintain hygiene and safety standards.

Responsibilities

• Coordinate daily tasks with the Sous Chef.
• Supervise junior chefs or commis.
• Ensure quality standards in food preparation and presentation.
• Guide and train subordinates for high motivation.

Skills

Great cooking skills

Creative in developing specials

Excellent plating skills

Ability to work in a fast-paced environment

Education

Professional qualifications in culinary

Job description

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Full awareness of all menu items, their recipes, methods of production and presentation standards
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Operate and maintain all department equipment and reporting of malfunctioning
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim
• Checks periodically expiry dates and proper storage of food items in the section
• Consults daily with Sous Chef and Executive chef on the daily requirements
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards
• Carry out any other duties as required by management

Requirements:

• 3 years of relevant experience in the F&B industry
• Professional qualifications in culinary or relevant kitchen work experience are mandatory
• Great cooking skills, creative in developing specials, and excellent plating skills
• A cool head and ability to work in a fast-paced environment

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [e-mail] to apply