Chef De Partie / Clarke Quay/ 5 Days

35 EMBER PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A popular restaurant in Singapore is seeking a Chef De Partie to enhance the kitchen team. The ideal candidate will oversee kitchen operations, maintain high food standards, and collaborate on new dish innovation. Applicants must have at least 2 years of experience in a similar role, demonstrating strong cost management skills and a positive attitude towards teamwork and customer service. This position offers a salary range of S$3,000 to S$3,300 and is part of a 5-day work week.

Qualifications

• Minimum 2 years of experience in a similar industry.

Responsibilities

• Oversee daily kitchen operations and maintain food quality standards.
• Assist with R&D for new menu items and recipes.
• Ensure compliance with all company policies and regulations.
• Establish performance goals for team members.
• Assist in inventory management and ordering supplies.
• Ensure proper storage of food and beverage products.

Skills

Cost management skills

Innovative dish curation

Positive attitude

Job description

About us

Ember Restaurant is looking for a CDP to increase our current kitchen team's headcount. You will be in a systematic and passionate team that inspire to bring good food to our guests everyday!

Position: Chef De Partie

Salary: S$3,000 to S$3,300

Working Days & Hours: 5 days work week

Working Location: Clarke Quay MRT

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)

Job Requirements

• At least 2 years of experience in the similar industry
• Balancing skill in cost management
• Innovative in curating new dishes
• Positive attitude in interacting with both guests and staff