Chef De Partie

American Club, The; Singapore; On-site; SGD 45,000 - 60,000; Full time

Job summary

A prestigious culinary establishment in Singapore is seeking an experienced Chef De Partie to assist in managing kitchen activities and ensure high food quality. Ideal candidates will have at least 6 years of experience, a culinary certificate, and strong knowledge of Western and basic Asian cuisines. The role includes training junior staff and maintaining kitchen operations effectively.

Qualifications

• Minimum of 6 years in progressive positions from Cook I.
• Strong knowledge of Western cuisine with an emphasis on American.
• Knowledge of religious dietary requirements.

Responsibilities

• Assist in managing the activities of assigned outlet kitchen.
• Ensure effective communication at all levels.
• Conduct training for junior staff.

Skills

Culinary knowledge

Food handling techniques

Menu development

Staff training

Customer service

Education

Certificate from a recognized culinary institution

Job description

Responsibilities

• Reports to the Executive Sous/ Sous Chef daily for communication of concerns and opportunities
• Assists in managing the activities of assigned outlet kitchen / section
• Assists in maintaining food quality and presentation
• Assists with maintaining kitchen labor and related costs controls
• Participates in outlet staff scheduling, training, motivating, safety, and recommends counseling where required
• Involvement with proper product and workflow
• Involved with SOP Manual procedures for Outlet Kitchen Operations
• Follows up on quality control with the most economical usage of products
• Monitors that Job Descriptions of kitchen staff are performed as stated
• Follows through on proper maintenance and sanitation of kitchen equipment and facilities
• Involved with implementing progressive staff training and development programs
• Suggests and assists with menu and recipe upgrading, development, and implementation
• Ensure effective lines of communication are in place at all levels
• Adheres to budgets and objectives set and established by the management
• Attends daily line ups and ensures appropriate information is channeled to subordinates in an effective manner
• Performs all duties delegated to Management Staff and conducts himself in a “Role Model” manner, to encourage all employees to likewise
• Conducts training for junior staff on Basics & food handling techniques
• Adheres to deadlines and objectives for the yearly business plan
• Ensure daily HACCP system in place.
• Inspects, supervises and participates in the cleaning of kitchens.
• Able to handle customers’ last minute request special food.

Requirements

• Certificate from a recognized culinary institution
• Minimum of 6 years with progressive positions from Cook I in varying cuisine’s in comparable operations (For Chef De Partie role)
• Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine
• Knowledge of religious dietary requirements
• Knowledge in Production flow and equipment usage