Chef de Partie

PINNACLE RECRUITMENT PRIVATE LIMITED; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

PINNACLE RECRUITMENT PRIVATE LIMITED is seeking a skilled Commis Chef to support daily kitchen operations in Singapore. You will prepare and cook food according to recipes, maintain quality and portion control, and assist senior chefs with menu planning and daily specials. Adhere to food safety and hygiene standards while training junior staff.

The role requires attention to detail, teamwork, and the ability to manage stock and reduce waste in a busy kitchen environment.

Responsibilities

• Prepare and cook food according to recipes, quality standards, and presentation guidelines.
• Manage and supervise a specific section of the kitchen, such as hot kitchen, grill, pastry, or garde manger.
• Ensure all ingredients are properly prepared, stored, and available for service.
• Maintain consistent food quality, taste, portions size, and presentation.
• Assist the Sous Chef and Head Chef with daily kitchen operations.
• Monitor food stock and inform senior chefs of shortages or ordering requirements.
• Follow food safety, hygiene, and sanitation standards at all times.
• Train and guide Commis Chefs and junior kitchen staff when required.
• Maintain cleanliness and organization of the assigned kitchen section.
• Assist with menu preparation, daily specials, and food preparation planning.
• Check food temperatures and ensure proper storage and handling of ingredients.
• Minimize food waste and control portion sizes and kitchen costs.

Job description

Job Responsibilities

• Prepare and cookfood according torecipes, quality standards, and presentation guidelines.




• Manage and supervise aspecific section ofthe kitchen, suchas hot kitchen, grill, pastry, orgarde manger.




• Ensure all ingredientsare properly prepared, stored, and availablefor service.




• Maintain consistent foodquality, taste, portionsize, and presentation.




• Assistthe Sous Chefand Head Chefwith daily kitchenoperations.




• Monitor food stock and inform senior chefs of shortages or orderingrequirements.




• Follow food safety, hygiene, and sanitationstandards at alltimes.




• Train and guide Commis Chefs and juniorkitchen staff whenrequired.




• Maintain cleanliness andorganization of theassigned kitchen section.




• Assist with menu preparation, daily specials, andfood preparation planning.




• Check food temperaturesand ensure properstorage and handlingof ingredients.




• Minimize food wasteand control portionsizes and kitchencosts.