Chef De Partie / 5 days / Fort Canning

Le Jardin Fort Canning; Singapore; Vor Ort; SGD 31.000 - 40.000; Vollzeit

Zusammenfassung

Fleursophy Group is seeking a Chef De Partie with a strong passion for food and culinary excellence. You will manage daily kitchen operations, support the Head Chef, and contribute to menu development while ensuring strict hygiene and safety standards.

The role requires at least 2 years in a similar setting, leadership potential, and a creative approach to new dishes, with WSQ Food Hygiene certification. Location is Singapore on-site, with teamwork at the core of the role.

Qualifikationen

• Minimum 2 years in a similar role/industry.
• Demonstrated leadership and motivator.
• Strong cost management and portion control skills.
• Creative in developing new dishes and menus.
• Positive attitude and good guest interaction.
• Certification in WSQ Food Hygiene requirements.

Aufgaben

• Oversee day-to-day kitchen operations and deliver consistently high-quality dishes.
• Assist in R&D for new menu items and recipes.
• Ensure compliance with company policies and statutory regulations.
• Set performance goals and develop junior staff.
• Assist Head Chef with stock ordering and inventory control.
• Maintain proper storage, minimize waste and ensure food safety.

Kenntnisse

Leadership

Cost management

Fast learner

Positive attitude

Teamwork

Menu innovation

Ausbildung

WSQ Food Hygiene certificate

Jobbeschreibung

About the Role

Our growing company is on the lookout for a Chef De Partie who hold a strong passion for food, cooking and the culinary industry. Here are Fleursophy Group, what defines us are our Food, People and Ambiance, as we strive to provide the best dining experience to our customers.

Job Duties

• Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times
• Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items
• Comply with all Company policies and procedures to ensure that all statutory regulations complied
• Establish performance and development goals for team members.
• Assist Head Chef in ordering stocks to maintain inventory at all times
• Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Working closely with other Chefs of all levels
• Perform other duties as directed by management / stakeholders
• Cook and maintain kitchen Standard Operating Procedures (SOPs)
• Ensure standards of food hygiene, health and safety are monitored and continually upgraded at the standard required by the NEA.

Job Requirements

• At least 2 years of experience in the similar industry
• Motivated (Leadership), result-oriented(result-driven) and a fast learner
• Balancing skill in cost management
• Innovative in curating new dishes
• Positive attitude in interacting with both guests and staff
• WSQ Food Hygiene certificate