Chef De Partie

FORKETTA PTE. LTD.; Singapore; On-site; SGD 32,000 - 52,000; Full time

Job summary

FORKETTA PTE. LTD. in Singapore seeks a dedicated Kitchen Station Lead to manage a designated station, ensuring mise en place and consistent quality. You will prepare, cook, and plate dishes per standardized recipes and assist in menu development with the culinary team.

The role requires hands-on leadership, adherence to food safety standards, and a collaborative approach with the Sous Chef and Head Chef to deliver exceptional dining experiences.

Qualifications

• Experience managing a kitchen station.
• Ability to lead and train junior staff.
• Knowledge of HACCP and food safety standards.

Responsibilities

• Station Management: Run and maintain an assigned kitchen station independently, ensuring proper setup ( mise en place ) before service.
• Food Preparation & Cooking: Prepare, cook, and plate dishes according to standardized recipes and quality benchmarks.
• Staff Supervision & Training: Lead, guide, and train junior staff and commis chefs working within your section.
• Inventory & Stock Control: Monitor stock levels for your station, handle food ordering, and track portion sizes to minimize waste.
• Hygiene & Safety: Enforce strict food safety, sanitation, and HACCP standards throughout your station.
• Menu Collaboration: Assist the Sous Chef and Head Chef in developing new dishes, seasonal specials, or recipe adjustments

Job description

Key Responsibilities & Duties

• Station Management: Run and maintain an assigned kitchen station independently, ensuring proper setup ( mise en place ) before service.


• Food Preparation & Cooking: Prepare, cook, and plate dishes according to standardized recipes and quality benchmarks.


• Staff Supervision & Training: Lead, guide, and train junior staff and commis chefs working within your section.


• Inventory & Stock Control: Monitor stock levels for your station, handle food ordering, and track portion sizes to minimize waste.


• Hygiene & Safety: Enforce strict food safety, sanitation, and HACCP standards throughout your station.


• Menu Collaboration: Assist the Sous Chef and Head Chef in developing new dishes, seasonal specials, or recipe adjustments