Chef De Partie (Asian Cuisine, Central Kitchen)

SODEXO SINGAPORE PTE. LTD.; Singapore; Sur place; SGD 36 000 - 58 000; Plein temps

Résumé du poste

SODEXO SINGAPORE PTE. LTD. is seeking a Chef De Partie with strong expertise in Indian cuisine to join our Foodfab at Mandai. You will cook, portion, and plate dishes according to the menu during service.

You will lead and train junior staff, ensure HACCP compliance, manage inventory, and assist in menu costing and promotions. The role requires 3-5 years of relevant experience and a passion for high-volume production.

Qualifications

• Minimum 3-5 years of relevant experience as a Chef De Partie or similar role specializing in Indian cuisine.
• Experience in hotel, restaurant, catering, banquet, central kitchen, institutional catering, or high-volume food production environment.
• Strong knowledge of authentic Indian cooking techniques, spices, ingredients, and regional cuisines.

Responsabilités

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).
• Ensure consistency in taste, presentation, portion control, and food quality across all food production activities.
• Support large-scale catering, banquet functions, institutional dining, and bulk meal production while meeting service timelines.
• Monitor food preparation and cooking processes to maintain quality, safety, and efficiency.
• Ensure all kitchen areas, equipment, utensils, and workstations are maintained in a clean and sanitary condition.
• Comply with all company policies and government regulations relating to food safety, hygiene, and workplace safety standards.
• Conduct and record daily temperature checks for refrigerators, freezers, and cooked food in accordance with food safety requirements.
• Assist the Sous Chef and Head Chef in menu planning, recipe standardization, food costing, and special promotions.
• Manage inventory, stock rotation (FIFO), and minimize food wastage.
• Supervise and guide Assistant Cooks, Kitchen Helpers, and other junior kitchen staff to ensure smooth kitchen operations.
• Ensure sufficient mise en place and availability of menu items throughout service periods.
• Report equipment malfunctions and maintenance issues promptly to management.
• Support kitchen operations during peak periods and perform any other duties assigned by management.

Connaissances

Indian cuisine

Food safety

Leadership

Teamwork

Formation

Culinary certification

Description du poste

Working Location : Foodfab @ Mandai

Working Hours : Mon - Fri, 5am to 3pm

Key Responsibilities

• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

• Ensure consistency in taste, presentation, portion control, and food quality across all food production activities.
• Support large-scale catering, banquet functions, institutional dining, and bulk meal production while meeting service timelines.
• Monitor food preparation and cooking processes to maintain quality, safety, and efficiency.
• Ensure all kitchen areas, equipment, utensils, and workstations are maintained in a clean and sanitary condition.
• Comply with all company policies and government regulations relating to food safety, hygiene, and workplace safety standards.
• Conduct and record daily temperature checks for refrigerators, freezers, and cooked food in accordance with food safety requirements.
• Assist the Sous Chef and Head Chef in menu planning, recipe standardization, food costing, and special promotions.
• Manage inventory, stock rotation (FIFO), and minimize food wastage.
• Supervise and guide Assistant Cooks, Kitchen Helpers, and other junior kitchen staff to ensure smooth kitchen operations.
• Ensure sufficient mise en place and availability of menu items throughout service periods.
• Report equipment malfunctions and maintenance issues promptly to management.
• Support kitchen operations during peak periods and perform any other duties assigned by management.

Key Requirements

• Minimum 3-5 years of relevant experience as a Chef De Partie or similar role specializing in Indian cuisine.
• Proven experience in the hotel, restaurant, catering, banquet, central kitchen, institutional catering, or high-volume food production environment.
• Strong knowledge of authentic Indian cooking techniques, spices, ingredients, and regional cuisines.
• Experience in large-volume meal production and catering operations is highly preferred.
• Ability to prepare curries, tandoor items, rice dishes, snacks
• Good understanding of food safety, HACCP, hygiene, and sanitation practices.
• Strong organizational and time-management skills with the ability to work under pressure in a fast-paced environment.
• Ability to supervise and train junior kitchen team members.
• Good communication and teamwork skills.
• Culinary certification or relevant professional qualification is an advantage.