Chef De Partie - Bread Street Kitchen

Marina Bay Sands Pte Ltd; Singapore; On-site; USD 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a skilled Chef de Partie to join their dynamic kitchen team. In this role, you will work closely with the Sous Chef and Head Chef, ensuring that food is prepared and presented to the highest standards. You will manage a section of the kitchen, supervise Commis Chefs, and maintain compliance with health and safety regulations. This position offers a fantastic opportunity to showcase your culinary skills and contribute to a vibrant dining experience. If you are passionate about food and thrive in a fast-paced environment, this is the perfect opportunity for you.

Qualifications

• Minimum 5 years experience in a full-fledged kitchen, with 2 years in a similar role.
• Possess food hygiene and safety certification.

Responsibilities

• Manage a section and assist with food preparation and cooking.
• Ensure compliance with health and safety regulations.
• Train and supervise Commis Chefs.

Skills

Food Hygiene Certification

Time Management

Teamwork

Culinary Skills

Education

Diploma in Culinary Arts

Degree in Culinary Arts

Job description

Job Responsibilities

As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef

• The management of a section with the assistance of Commis Chefs

• The preparation and cooking of food to the restaurant specific standards

• Development and supervision of the Commis Chef on section

• Awareness and implementation of waste controls

• Section stock control and rotation

• Completion of the cleaning schedule for the kitchen

• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc

• Detailed Knowledge of the full menu

• Team working

• Compliance with legal requirements under the H&S act 1974 and food hygiene

• Adherence to all policies, procedures, standards, specifications, guidelines and training programs

• Reporting of maintenance issues to the relevant parties

• All restaurant and menu standards adhered to at all times

• Food produced to highest standards and to restaurant specification

• Wastage kept to an absolute minimum

• Stock items used in the correct order

• Ability to give a detailed description of all dishes

• All health and safety requirements met and documentation including cleaning schedules and temperature records completed

• Full support given to Sous and Head Chef and colleagues

• Smooth and efficiently run section, tasks completed in a timely manner

• Regular and consistent training, coaching and support given to Commis chefsJob Requirements

Education & Certification

• Diploma/Degree in Culinary Arts/ Pastey or related field preferred

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification

• Able to work on rotating shifts, weekends & public holidays

• Demonstrates a full understanding of their role and carries it out in line with their job description

• Works effectively with the rest of the team

• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources

• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions

• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.