Chef De Partie

BLACK HORSE CONCEPTS PTE. LTD.; Singapore; Vor Ort; SGD 42.000 - 64.000; Vollzeit

Zusammenfassung

BLACK HORSE CONCEPTS PTE. LTD. is seeking a Chef De Partie to oversee day-to-day kitchen operations and ensure smooth food preparation and service in Singapore. You will lead the preparation of noodle dishes, soups, sides and other items according to recipes and SOPs.

You will supervise kitchen staff, manage inventory and costs, maintain high quality and hygiene, and collaborate with management on menu development and new product trials.

Aufgaben

• Oversee and coordinate day-to-day kitchen operations.
• Lead preparation and cooking of noodle dishes, soups, sides, and other menu items according to recipes and SOPs.
• Ensure consistency in food quality, taste, presentation, portioning and serving standards.
• Supervise, coordinate and guide cooks, kitchen assistants and other kitchen staff during prep and service.
• Assist with kitchen manpower deployment, work allocation and daily operational planning based on business requirements.
• Monitor ingredient preparation, stock levels, ordering, receiving, storage, labelling and proper rotation of food supplies.
• Monitor food costs, portion control, ingredient usage and wastage, and implement controls where required.
• Conduct regular checks on food quality, freshness and preparation standards and take corrective action.
• Train and coach kitchen employees on food preparation, cooking procedures, food safety, hygiene and company standards.
• Coordinate with the Assistant Manager and front-of-house team to ensure orders are prepared accurately and efficiently.
• Assist Management with menu development, recipe improvements, new product trials and implementation of new menu items.
• Ensure cleanliness and proper maintenance of kitchen stations, equipment, utensils, storage areas and other back-of-house areas.
• Ensure compliance with applicable SFA requirements, food safety and hygiene standards, WSH requirements and company policies.
• Take charge of kitchen operations during the absence of the senior kitchen lead and report significant issues to Management.
• Perform any other duties reasonably assigned by Management.

Jobbeschreibung

You are employed as a Chef De Partie and your duties shall include:

• a) Oversee and coordinate the day-to-day kitchen operations of the outlet, ensuring smooth and efficient food preparation and service.
• b) Lead the preparation and cooking of noodle dishes, soups, side dishes and other menu items according to the Company’s standard recipes and operating procedures.
• c) Ensure consistency in food quality, taste, presentation, portioning and serving standards.
• d) Supervise, coordinate and guide Cooks, Kitchen Assistants and other kitchen employees during preparation and service periods.
• e) Assist with kitchen manpower deployment, work allocation and daily operational planning based on business requirements.
• f) Monitor ingredient preparation, stock levels, ordering, receiving, storage, labelling and proper rotation of food supplies.
• g) Monitor food costs, portion control, ingredient usage and wastage, and implement appropriate controls where required.
• h) Conduct regular checks on food quality, freshness and preparation standards and take corrective action where necessary.
• i) Train and coach kitchen employees on food preparation, cooking procedures, food safety, hygiene and Company standards.
• j) Coordinate closely with the Assistant Manager and front‑of‑house team to ensure orders are prepared accurately and efficiently.
• k) Assist Management with menu development, recipe improvements, new product trials and implementation of new menu items where required.
• l) Ensure cleanliness and proper maintenance of kitchen stations, equipment, utensils, storage areas and other back‑of‑house areas.
• m) Ensure compliance with applicable SFA requirements, food safety and hygiene standards, Workplace Safety and Health (WSH) requirements and Company policies.
• n) Take charge of kitchen operations during the absence of the senior kitchen lead and report significant operational, manpower, equipment or food quality issues to Management.
• o) Perform any other duties reasonably assigned by Management.