CHEF DE PARTIE

NKS GOURMET PTE. LTD.; Singapore; On-site; SGD 45,000 - 75,000; Full time

Job summary

NKS GOURMET PTE. LTD. in Singapore is seeking an experienced Senior Chef to organize the kitchen's activities, lead cooks, and ensure high-quality dishes reach customers.

You will develop recipes, plan menus, oversee cleanliness and equipment, approve plated dishes, and manage orders to prevent shortages; you must have 2–5 years of chef experience and strong leadership and communication skills.

Qualifications

• Minimum 2–5 years of chef experience.
• Proven ability in kitchen management.
• Strong leadership and communication skills.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Check freshness of food and ingredients.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Develop recipes and determine how to present the food.
• Approve and polish dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.

Responsibilities

• Organize kitchen activities and supervise cooks and other food preparation workers.
• Develop and present dishes to ensure high quality and customer satisfaction.
• Plan menus and ensure consistency in serving sizes and quality of meals.
• Inspect cleanliness and functionality of equipment and work areas.
• Direct food preparation processes and related activities to maintain efficiency.

Skills

Kitchen leadership

Communication

Culinary expertise

Menu planning

Quality control

Staff supervision

Dish presentation

Trend awareness

Job description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Requirements

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes