CHEF DE PARTIE

OCEANBRIDGE RECRUITMENT PTE. LTD.; Singapore; On-site; SGD 36,000 - 58,000; Full time

Job summary

OceanBridge Recruitment Pte. Ltd. in Singapore seeks a Kitchen Supervisor to lead the central kitchen team and ensure KPIs are met, with a strong focus on food safety and hygiene. You will work closely with the Executive Chef to address incidents and maintain high standards across operations.

The role covers coordination of scheduling, training, and procurement, with oversight of recipes, menus, and cost targets. Weekend and long-hour work are required in a fast-paced environment.

Qualifications

• Experience in catering, central kitchen, hotel is a plus
• Able to work in a fast-paced environment and handle large volume production
• Willing to work on weekends, public holidays and long hours

Responsibilities

• Provide leadership over the entire kitchen team
• Ensure smooth operation of the central kitchens
• Oversee work performance, scheduling and training of the kitchen team
• Procure kitchen resources including equipment and inventory
• Create seasonal on-trend menus and adjust recipes for cost targets
• Manage and improve culinary operational efficiency
• Conduct regular food tastings and ensure food allergies are safely managed
• Highlight, investigate and report food incidents to the Executive Chef on a timely basis

Job description

Key Responsibilities:

• Ensure all kitchen KPIs are met via collaboration with the Executive Chef
• Ensure high standards of food safety and hygiene
• Ensure that any food incidents are highlighted, investigated, and reported to the Executive Chef
• on a timely basis
• To perform ad-hoc duties being assigned from time to time

Kitchen Operations:

• Provide leadership over the entire kitchen team
• Ensure smooth operation of the central kitchens
• Ensure high standards of hygiene in food preparation
• Oversee the work performance, scheduling and training of the entire kitchen team
• Procure kitchen resources including kitchen equipment and small-ware inventory

Culinary Operational Efficiency:

• Manage and improve culinary operational efficiency
• Create seasonal, on-trend, executable and sustainable menus
• Ensure continuous review of menu to take into consideration feedback from various stakeholders
• Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost
• savings goals
• Conduct food tasting across the central kitchen on a regular basis.
• Ensure food allergies are safely managed

Food Safety:

• Ensure high standards of hygiene in food preparation
• Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis
• Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency
• Ensure the kitchen team is adequately trained to achieve food safety and hygiene in food
• preparation and delivery process

Requirements:

• At least 2 years relevant working experience (Experience in catering, central kitchen, hotel preferred)
• Able to work in face-paced environment and handle large volume production
• Willing to work on weekends, public holidays and long hours