CHEF DE PARTIE (ASIAN / WESTERN)

CATERING SOLUTIONS PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A culinary service provider in Singapore is seeking a Chef de Partie to oversee kitchen sections specializing in Asian or Western cuisine. This role will ensure high quality standards in food preparation, train junior staff, and maintain compliance with hygiene and dietary requirements. The ideal candidate will have strong culinary skills and experience in a professional kitchen environment, as well as the ability to monitor inventory and foster collaboration among team members.

Qualifications

• Experience in a professional kitchen environment, focusing on Asian or Western cuisine.
• Ability to train and guide junior kitchen staff effectively.
• Strong knowledge of dietary compliance and hygiene standards.

Responsibilities

• Oversee preparation and cooking of dishes in assigned sections.
• Train and guide junior staff to enhance culinary skills.
• Ensure compliance with portioning, presentation, and dietary requirements.
• Maintain cleanliness and organization in workstations.
• Monitor inventory levels and communicate needs to the Sous Chef.
• Collaborate with other sections for smooth operations.
• Participate in quality control checks and address discrepancies.
• Assist in planning menus aligned with operational needs.

Skills

Culinary skills

Mentoring

Hygiene compliance

Inventory management

Job description

POSITION SUMMARY

The Chef de Partie oversees either the Asian or Western section of the kitchen, ensuring that dishes are prepared to the highest quality standards and in compliance with dietary requirements. This role is crucial in supporting the Sous Chef and maintaining efficiency within the kitchen team. The Chef de Partie also ensures that their section adheres to safety, hygiene, and hospital catering standards while mentoring junior staff.

SUMMARY OF ROLES & RESPONSIBILITIES

Reporting directly to the Sous Chef, the responsibilities and essential job functions of the Chef de Partie are to include but are not limited to the following:

• Oversee the preparation and cooking of dishes in assigned sections. Ensure recipes are followed accurately, and meals are prepared to meet quality and dietary standards.
• Train and guide junior kitchen staff. Mentor team members to enhance their culinary skills and maintain consistency in output.
• Ensure compliance with portioning, presentation, and dietary requirements. Maintain standards for plating, portion sizes, and adherence to patient-specific dietary needs.
• Maintain cleanliness and order in their section: Ensure all workstations and equipment in their section are clean and organized, complying with hygiene regulations.
• Monitor inventory levels for their section. Track usage of ingredients and communicate supply needs to the Sous Chef to avoid shortages.
• Collaborate with other sections. Coordinate with other kitchen sections to ensure smooth operations and timely delivery of meals.
• Participate in quality control check. Regularly assess the quality of dishes prepared and address any discrepancies promptly.
• Provide input on section-specific dishes and assist in planning menus that align with patient and operational needs.

JOB REQUIREMENT:

• 6 days work week
• Working Location: Bugis