Chef de Partie

Singapore Recreation Club; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

Un club de loisirs à Singapour recherche un Chef de cuisine responsable des opérations alimentaires et de l'organisation des événements de banquet. Le candidat idéal doit avoir une certification en arts culinaires, de l'expérience en cuisine, et des compétences en leadership. Vous aurez l'occasion de créer des menus innovants et de superviser l'équipe de cuisine dans un environnement dynamique.

Qualifications

• 4-5 ans d'expérience pertinente en cuisine avec certification en hygiène alimentaire.
• Capacité à fournir des idées créatives pour les menus et la présentation.
• Compétences interpersonnelles et orientation service excellentes.

Responsibilities

• Gérer les opérations de tous les points de vente FNB et événements de banquet.
• Assister le Chef Exécutif dans l'organisation et la préparation des événements.
• Maintenir des normes élevées d'hygiène et de propreté.

Skills

Créativité culinaire

Gestion du temps

Leadership

Travail d'équipe

Communication

Orientation service

Education

Certificat GCE 'O' niveau / Certification spécialisée en arts culinaires

Job description

Job Purpose:

Accountable for the daily overall Food Service Operations of all SRC FNB Outlets, Banqueting Functions and Food & Beverage Events and Promotions.

Job Responsibilities:

1) Assist Executive Chef & Sous Chef in daily operation, organizing & preparing all banquet events.

2) To ensure & maintain high standard of hygiene and cleanliness in all kitchen areas.

3) To ensure daily that all Mise en Place is checked for freshness & quality.

4) All food presentation & cooking method must follow according to standard recipe.

5) To ensure first in/first out system for all Mise en Place.

6) To ensure section Mise en Place is ready for ala carte operation.

7) Always check and clean all equipment.

8) To assist in preparation of Mise en Place for all banquet events and functions order.

9) To upkeep and maintain good personal hygiene at all times.

10) Conduct on the job training on cooking skills, product knowledge, food safety & food hygiene.

11) Assist chef in creating new menu, new ideas & new concept.

12) Conduct food inventory & maintain food cost control.

13) Others:

• Any other duties/projects as assigned by Supervisor and/or Management
• Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace
• Not engage in any unsafe or negligent act that may endanger yourself or others working around you
• Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

Qualifications and Education Requirements

· GCE “O“ level certificate / Specialist certification in culinary arts

· 4-5 years of relevant experience with Food and Hygiene Certification

Required Skills

· Ability to provide creative innovative in menu, preparation and presentation in culinary forms

· Ability to multitask and have good time management skills

· Strong leadership qualities to lead and motivate team

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation