CHEF DE PARTIE

Deliciae Hospitality Management Pte Ltd; Singapore; On-site; SGD 39,000 - 61,000; Full time

Job summary

Deliciae Hospitality Management Pte Ltd is seeking a hands-on kitchen professional to support the Executive Chef and assist in daily kitchen operations and outside catering events.

The role involves delegating mise en place, overseeing junior staff, maintaining stock, and ensuring quality control and food presentation across restaurant and catering services. A strong focus on hygiene, safety, and cost control is essential.

Qualifications

• Have good initiative, a self-starter and a team player.
• Positive attitude and good communication skills
• Solutions-oriented, results driven and problem-solver

Responsibilities

• Working closely with the Executive Chef/Chef De Cuisine and assigned personnel, including supporting the Sous and Junior Sous Chef while managing daily kitchen operations and outside catering events.
• Preparation and delegating mise en place as instructed , both verbally and in writing, by superior.
• Ensuring consistency in work performance by overseeing junior kitchen staff members including demi chefs, cook and trainees, while facilitating their understanding of the full range of menus and recipes.
• Maintaining proper stock levels to ensure smooth daily restaurant operations
• Ensuring the proper handling and storage of all food items (First-in-First-out) in accordance with company and Head chef standards.
• Consistently ensuring quality control and food presentation according to standard company recipes (for both restaurant and outside catering), while strictly adhering to portion control practices as established by the head chef.
• Inspecting the quality of food upon receipt and signing off delivery order in accordance with company policy, ensuring that all staff members to use probe thermometer for checking of food temperature during receiving and properly fill out the FSMS monitoring form.
• Assisting the Head chef by providing updates and overseeing stock items that are fast moving and as well as those that are not.
• Ensuring high standards of hygiene and personal grooming, while promoting a safe working environment for oneself and colleagues and adhering to Risk Management and safety practices.
• Demonstrating a passion for challenges and commitment to serving food of the highest quality.
• Assisting in monthly inventory for the entire kitchen.
• Monitoring portion and waste control to maintain profit margins.
• Perform any other duties as assigned by the management/CDC/Restaurant Manager

Skills

Initiative

Team player

Communication skills

Problem-solving

Job description

Responsibilities include, but are not limited to:

• Working closely with the Executive Chef/Chef De Cuisine and assigned personnel, including supporting the Sous and Junior Sous Chef while managing daily kitchen operations and outside catering events.


• Preparation and delegating mise en place as instructed , both verbally and in writing, by superior .


• Ensuring consistency in work performance by overseeing junior kitchen staff members including demi chefs, cook and trainees, while facilitating their understanding of the full range of menus and recipes.


• Maintaining proper stock levels to ensure smooth daily restaurant operations


• Ensuring the proper handling and storage of all food items (First-in-First-out) in accordance with company and Head chef standards.


• Consistently ensuring quality control and food presentation according to standard company recipes (for both restaurant and outside catering), while strictly adhering to portion control practices as established by the head chef.


• Inspecting the quality of food upon receipt and signing off delivery order in accordance with company policy, ensuring that all staff members to use probe thermometer for checking of food temperature during receiving and properly fill out the FSMS monitoring form.


• Assisting the Head chef by providing updates and overseeing stock items that are fast moving and as well as those that are not.


• Ensuring high standards of hygiene and personal grooming, while promoting a safe working environment for oneself and colleagues and adhering to Risk Management and safety practices.


• Demonstrating a passion for challenges and commitment to serving food of the highest quality.


• Assisting in monthly inventory for the entire kitchen.


• Monitoring portion and waste control to maintain profit margins.


• Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

• Have good initiative, a self-starter and a team player.


• Positive attitude and good communication skills


• Solutions-oriented, results driven and problem-solver