Chef De Partie #70471

ANRADUS PTE. LTD.; Singapore; On-site; SGD 30,466 - 36,493; Full time

Job summary

ANRADUS PTE. LTD. is seeking a Commis/Chef De Partie based in Senoko, Singapore. This permanent position offers a salary of up to $3000 plus performance bonuses, with working hours across 5.5 days.

The role requires monitoring food quality, managing kitchen cleanliness, and assisting in food preparation. Ideal candidates will possess a culinary certificate and at least one year of experience, with flexibility for peak times including weekends.

Qualifications

• Minimum 1 year of relevant experience.
• Flexible to work on weekends and public holidays.
• Possession of relevant culinary qualifications.

Responsibilities

• Monitor quality and quantity of ordered items.
• Manage storage and conduct inventory checks.
• Collaborate with Chef and coordinate with Procurement.
• Ensure fulfillment of client orders daily.
• Maintain kitchen cleanliness and safety standards.

Skills

Flexibility to work during peak times

Attention to detail

Collaboration with team

Education

Professional certificate in culinary arts, NITEC, or similar

Job description

Job Description

• Industry/ Organization Type: F & B/Catering & Event
• Position Title: Commis/Chef De Partie
• Working Location: Senoko
• Working Hours: 5.5 days
• Salary Package: Up to $3000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Monitor the quality and quantity of items ordered.
• Manage proper storage and conduct weekly inventory checks.
• Collaborate with the Chef to identify necessary items and coordinate with Procurement for ordering.
• Ensure precise fulfilment of client orders daily.
• Pay close attention to detail to ensure no items are overlooked.
• Coordinate with Operations to schedule timely deliveries.
• Follow all standard operating procedures rigorously.
• Assist in food preparation tasks such as washing, cutting, and prepping, ensuring food meets quality and quantity standards.
• Keep the kitchen clean and uphold hygiene and safety standards.
• Other tasks as assigned by Management.

Qualifications

• Flexibility to work during peak times, including weekends and public holidays.
• Possession of a professional certificate in culinary arts, NITEC, or other relevant culinary qualifications.
• Minimum 1 year of relevant experience.