Chef de Partie

Verve Holdings Pte Ltd; Singapore; On-site; SGD 29,000 - 42,000; Full time

Job summary

Verve Restaurant Group seeks a motivated Chef De Partie to join our kitchen team at Clarke Quay. You will support the Head Chef, uphold high quality standards, and help maintain smooth kitchen operations in a busy restaurant environment.

We offer full-time permanent employment with 48 hours per week, potential shifts past midnight with transport provided, and a strong focus on hygiene, safety, and teamwork. Singaporean applicants only; salary depends on experience.

Responsibilities

• Support Head Chef in all areas of kitchen management
• Be a team player and promote positive team dynamics in kitchen and restaurant
• Prepare every item in the menu to high quality standards
• Develop a strong knowledge of all menu items/products
• Ensure adherence to kitchen SOPs, food prep hygiene and personal hygiene
• Daily operations – timely delivery of consistent food, stock checks, meet customers’ needs
• Effective stock/fresh food rotation to minimise wastage (FIFO)
• Waste management – in line with regulations and procedures
• Adhering to health and safety standards for kitchen staff as dictated by authorities
• Advising on kitchen equipment requirements
• Ongoing general maintenance and cleanliness of kitchen and prep areas

Job description

Verve Restaurant Group is looking for energetic, dynamic and committed people to join us as Chef De Partie.

Location: Clarke Quay/ Riverside Point

Working days and hours: 5 days a week, 48 hours per week. These positions require selected applicants to work past midnight. Transport will be provided when working after midnight.

Job Types: Full-time, Permanent

Main responsibilities are as follows:

• Support Head Chef in all areas of kitchen management
• Be a team player and promote positive team dynamics in kitchen and restaurant
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’ needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Government authorities
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas

SINGAPOREAN ONLY

Salary depends on experience