Chef de Partie

CA CONCEPTS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant group in Singapore is seeking passionate individuals for various roles. Candidates will produce menu items to the Executive Chef's standards, maintain hygiene, manage food waste, and uphold presentation quality. The role requires teamwork, communication in English, and the ability to work under pressure in a fast-paced environment. Join our team to strive for success together.

Qualifications

• Ability to communicate in English.
• Highly responsible and reliable.
• Ability to work well under pressure in a fast-paced environment.

Responsibilities

• Produce all items to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure equipment failures are reported.
• Control food waste and stock rotation.
• Maintain close professional relationships with staff.

Skills

Food & Beverage experience

Teamwork

Ability to work under pressure

Job description

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! 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