CHEF DE PARTIE

MUFIZ RESTAURANT PTE. LTD.; Singapore; On-site; SGD 67,000 - 95,000; Full time

Job summary

MUFIZ RESTAURANT PTE. LTD. in Singapore is seeking an experienced Senior Chef to organize the kitchen's activities, ensure high quality and contentment, and lead the team in delivering dishes.

You will supervise cooks, develop recipes, plan menus, inspect cleanliness and equipment, and polish dishes before serving, driving consistent standards across all services. The ideal candidate has 2–5 years as a chef with strong leadership, communication skills, and a proven track record in kitchen

Qualifications

• Proven 2–5 years' experience as a chef.
• Exceptional kitchen management ability.
• Outstanding communication and leadership skills.
• Ability to plan menus and ensure uniform serving sizes and quality.

Responsibilities

• Check freshness of food and ingredients.
• Supervise and coordinate activities of cooks and other food preparation workers.
• Develop recipes and determine how to present the food.
• Plan menus and ensure uniform serving sizes and quality of meals.
• Inspect supplies, equipment, and work areas for cleanliness and functionality.
• Control and direct the food preparation process and related activities.
• Construct menus with new or existing culinary creations ensuring variety and quality.
• Approve and polish dishes before they reach the customer.
• Plan orders of equipment or ingredients according to shortages identified.

Skills

Kitchen management

Leadership

Communication

Menu planning

Quality control

Recipe development

Team supervision

Food presentation

Job description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

Requirements

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes