Chef de Partie

KORUHR; Singapore; Sur place; SGD 35 000 - 60 000; Plein temps

Résumé du poste

KORUHR in Singapore is seeking a Chef de Partie for a well-established, chef-owned restaurant known for its Middle Eastern-inspired, modern casual dining. You will support the Sous Chef and Head Chef, manage daily mise-en-place, and ensure quality and consistency across all menu items.

You will supervise commis and interns, help with stock checks, assist with menu changes, and maintain high standards of hygiene and safety in a lively team environment.

Responsabilités

• Manages and executes instructions from Sous Chef and Head Chef
• Ensures freshness, quality and accuracy of mise-en-place
• Revises station setup for events and maintains hygiene standards
• Controls food costs via portion control and stock checks
• Oversees staff morale and supports commis and interns
• Adheres to health and safety guidelines and uses required equipment
• Attends meetings and supports management as needed

Description du poste

Our client is a well-established, chef-owned restaurant in Singapore known for its fun and creative, Middle Eastern-inspired menu. Rather than sticking to traditional recipes, the kitchen reimagines classic flavours and ingredients with a modern, casual twist, in a lively, down-to-earth dining setting. The team is energetic and close-knit, with a focus on quality, creativity and great guest experiences.

The Chef de Partie supports and champions the decisions of the Sous Chef, Junior Sous Chef and Head Chef. He/she is responsible for managing and executing instructions from them and maintaining a healthy, happy, communicative and efficient kitchen team.

Reporting to: Sous Chef and Junior Sous Chef

Working Hours

• Shift hours: 9am to 5pm, 12pm to 10pm, 1pm to 10pm, or 2pm to 10pm.
• Minimum of one full shift per week.

Menu Development, Production and Control

• Assists the Sous Chef and Junior Sous Chef in executing the menu and all menu changes in a timely, accurate and hygienic manner.
• Familiarises himself/herself with the composition of all menu items; makes, checks and verifies adjustments to customers' dietary requirements.
• Prepares menu items with close adherence to the kitchen's SOP on recipe and presentation standards.
• Ensures freshness, quality and accuracy of mise-en-place.
• Produces and completes daily mise-en-place in a timely fashion and according to the prep list set by the Sous Chef and Junior Sous Chef.
• Completes station set-up in a timely manner daily and proactively helps with other CDPs' stations.
• Revises station set-up and mise-en-place for special events menus.
• Controls food costs through astute portion control, wastage control and regular stock-taking of the section, as guided by the Sous Chef.

Quality & Service

• Oversees quality control; meets consistent food presentation standards, service procedures and service times set by the Sous Chef and Junior Sous Chef.

Purchasing & Supply

• Reports to the Sous Chef on ingredient requirements and requisitions.
• Checks all deliveries for quality, quantity, weights and freshness, rejecting any items that are not up to the agreed standard and updating both suppliers and supervisors quickly.

Staff Supervision, Productivity and Morale

• Possesses an overall positive attitude towards work, ensures high productivity and good staff morale, and regularly seeks from management what is expected of everyone.
• Responds to and treats colleagues with professional respect and courtesy.
• Oversees and manages the work of commis and interns on their stations in a gentle, patient and constructive manner.
• Proactively offers help where needed.

Occupational Health & Safety

• Adheres to occupational health and safety guidelines as outlined by the company.
• Ensures the use of appropriate equipment and clothing to protect staff safety and prevent accidents.
• Reports any potentially dangerous situations or practices to the Sous Chef or Junior Sous Chef.

Hygiene, Food Safety and Equipment Maintenance

• Keeps up to date with all statutory requirements regarding food preparation operations and occupational health and safety guidelines, and seeks the support of the Sous Chef to maintain a high level of food safety.
• Oversees and carries out the cleaning of designated kitchen areas in accordance with company procedures, predetermined routines and hygiene requirements.
• Reports to the Sous Chef any areas that are not kept to a high level of hygiene and finds ways to rectify them immediately.

Others

• Attends and actively contributes to meetings as required.
• Performs any other duties and responsibilities that may be assigned by management.

Work Location: In person