Chef De Partie

67 Pall Mall Singapore Ltd.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A premium dining establishment in Singapore is looking for a Senior Sous Chef to oversee kitchen operations. The role involves supervising staff, ensuring food quality, and maintaining a clean kitchen environment. Candidates should possess strong culinary skills and an understanding of food safety standards. This position offers a dynamic work environment where collaboration and excellence are prioritized.

Qualifications

• Strong culinary skills and experience in a kitchen environment.
• Ability to supervise and coordinate kitchen staff effectively.
• Knowledge of food safety standards and procedures.

Responsibilities

• Prepare food according to established recipes.
• Supervise activities within the designated kitchen section.
• Ensure sufficient ingredients are available for service.
• Taste dishes to check for flavor and seasoning.
• Maintain cleanliness and organization of the kitchen.
• Guide and supervise junior kitchen staff to meet standards.

Job description

Report to – Senior Sous Chef / Head Chef

Key Areas of Responsibility

• That all food on the given section is prepared in accordance with established recipe cards and methods.
• Supervise and coordinate activities within your designated section of the kitchen
• That there are sufficient quantities of ingredients to prepare the required mise en place by communicating with the relevant Sous Chef/Head Chef in a timely manner.
• That all dishes and mise en place are tasted to ensure correct flavour and seasoning and checked with Head Chef/Sous Chef.
• That dishes are plated to the required portion control and visual standard before being sent into the club for service.
• To ensure appropriate levels of production in direct relation to the level of business.
• That the kitchen is organised kept clean by following the correct procedures to meet the statutory food hygiene and food safety standards.
• That all equipment / utensils in the section are correctly handled and maintained.
• That suggestions are made in order to participate in menu planning as appropriate.
• That mistakes are avoided by regularly checking standards and requirements with the senior team
• That the section team are guided, organised and supervised to the required standard
• To ensure the kitchen is run to a consistently high standard in the Head Chef’s absence
• To ensure all dishes are correctly presented before being sent into the club for service
• To ensure all ‘mise en place’ is tasted as it is prepared, and all dishes are tasted to ensure correct flavour and that recipes have been properly followed.
• To ensure mise-en-place and food stuffs are correctly stored at all times with accurate preparation date and use by date labels in line with our Food Safety policies.
• To ensure menu ideas are provided as appropriate to assist with menu planning.
• To ensure all junior kitchen staff comply with all kitchen standards, rules and regulations.
• To ensure you seek to continuously improve by learning and developing new skills and keeping up to date with latest developments in the sector
• Helping in any area of the club when circumstances dictate

(We regret that only shortlisted candidates will be notified.)