Chef de Partie

OLIVIA RESTAURANT PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is seeking a dedicated kitchen staff member. The role involves producing menu items to high establishment standards, maintaining hygiene and safety protocols, and collaborating effectively with team members. Responsibilities include stock management, portion control, and assisting the chefs to maintain profit margins. Candidates must demonstrate high personal hygiene standards and perform additional duties as required to ensure a clean and safe kitchen environment. This position is vital for delivering exceptional dining experiences.

Responsibilities

• Produce all items relating to the menu to the establishment standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to senior staff.
• Strict control on food waste and reporting waste correctly.
• Correct standard of stock rotation based on best before dates.
• Strictly adhere to portion controls.
• Maintain high standards of food production and presentation.
• Clean and sanitise work surfaces, refrigeration, and stores before the end of the shift.
• Present a high standard of personal appearance.
• Maintain a professional working relationship with staff.
• Ensure kitchen is secure, clean, and safe before leaving.
• Assist in recipes and costing with chef to meet profit margins.
• Attend all required team briefs.
• Participate in monthly physical stock takes.
• Perform miscellaneous job-related duties as assigned.

Job description

Responsibilities

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
• Ensure a close professional working relationship with other members of staff at all times.
• Ensure the kitchen is secure, clean and safe before going off shift.
• Produce recipes and costing in conjunction with the Executive Chef or Sous Chef as required, assisting to maintain that monthly profit margins are met.
• Attend all team briefs as required.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Working Location: 55 Keong Saik Road