Chef De Partie

67 PALL MALL SINGAPORE LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prestigious dining establishment in Singapore is seeking a dedicated kitchen supervisor responsible for overseeing food preparation and maintaining kitchen standards. The role requires ensuring all dishes meet quality standards and assisting the Head Chef in menu planning. Candidates with experience in kitchen operations and strong food safety knowledge are encouraged to apply.

Qualifications

• Experience in kitchen operations and food preparation.
• Ability to supervise and train junior staff.
• Strong knowledge of hygiene and food safety standards.

Responsibilities

• Ensure food is prepared according to recipes and methods.
• Supervise kitchen activities and staff.
• Maintain cleanliness and organization of the kitchen.
• Assist in menu planning and provide suggestions.
• Ensure high standards during the Head Chef's absence.

Skills

Food preparation skills

Supervision

Knowledge of food safety standards

Menu planning

Team guidance

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 the 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.)