Chef De Partie

KEEFTHEBEEF PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A Singaporean restaurant specializing in quality steak dinners is seeking a Chef de Partie. The successful candidate will manage food preparation, maintain high-quality standards, and ensure guest satisfaction while working in a dynamic kitchen environment. If you possess valid food safety qualifications and a passion for culinary excellence, we encourage you to apply.

Qualifications

• Possess valid food safety qualifications.
• Experience in high-quality food preparation and restaurant standards.
• Ability to train and guide kitchen staff effectively.

Responsibilities

• Manage daily food preparation and ensure quality standards.
• Coordinate tasks with fellow chefs to meet production needs.
• Ensure guest satisfaction and maintain food cost control.

Skills

Food Preparation

Quality Control

Team Coordination

Communication

Customer Satisfaction

Education

Valid Food Safety Qualifications

Job description

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurants specializing in quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it started as a passion project in their kitchen before opening a modest outlet in a residential neighborhood, eventually expanding into a full-fledged restaurant serving a range of steaks from USDA, Australian, New Zealand, and Argentinian sources.

Keef the Beef’s signature dish, "The PL," was inspired by the legendary Peter Luger-style butter-broiled steak cooked at high temperature. The Maillard reaction* enhances the flavor, creating a multi-dimensional taste experience.

Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buona Vista MRT)

DUTIES & RESPONSIBILITIES

CHEF DE PARTIE

• Manage daily food preparation and ensure tasks meet the restaurant's standards and quality.
• Follow instructions and recommendations from superiors to complete daily tasks.
• Coordinate daily tasks with fellow chefs.
• Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met.
• Ensure that food production, preparation, and presentation are of the highest quality at all times.
• Maintain high levels of guest satisfaction, quality, and control food costs.
• Adhere to standard procedures and policies related to food preparation, receiving, storage, and sanitation.
• Maintain comprehensive knowledge of all menu items, recipes, production methods, and presentation standards.
• Follow proper food handling and preservation standards, including temperature controls.
• Operate and maintain departmental equipment, reporting any malfunctions.
• Promote effective communication and a friendly working environment among staff.
• Establish and maintain good inter-departmental relationships.
• Contribute to menu creation, maintaining quality and controlling costs in a volume food operation.
• Ensure hygiene, safety, and proper use of equipment and utensils.
• Work efficiently to meet deadlines and assist colleagues in doing the same.
• Check expiry dates and proper storage of food items regularly.
• Consult daily with the chef regarding requirements and special events.
• Guide and train subordinates to ensure high motivation and an efficient working environment.
• Set an example in personal hygiene and cleanliness both on and off duty.
• Collect and report daily feedback and issues promptly.
• Monitor quality control and uphold restaurant service standards.
• Possess valid food safety qualifications.
• Perform any other duties as assigned by management.