CHEF DE PARTIE / DEMI CHEF

ABR Holdings Limited; Singapore; On-site; SGD 28,000 - 36,000; Full time

Job summary

ABR Holdings Limited is seeking a Kitchen Assistant to support the Outlet Chef in daily kitchen operations. The role involves supervising a single shift, coordinating food orders, and ensuring compliance with NEA, HACCP, HALMQ and related regulations.

You will also participate in training new staff, assist with new and promotional menus, and help maintain equipment and cleanliness across the kitchen.

Qualifications

• Assist Outlet Chef in the operation of the kitchen.
• Supervise the kitchen team of a single shift to attain efficiency.
• Involve in the training process of new staff.

Responsibilities

• Assist Outlet Chef in all aspects of new, special and promotion menu implementation.
• Ensure kitchen runs in compliance with NEA, HACCP, HALMQ and other government regulations.
• Supervise kitchen crew in cleaning duties.
• Order kitchen inventory to meet determined safe levels.
• Coordinate customer food orders and direct the crew for timely preparation.
• Maintain kitchen equipment in good condition through the maintenance program.
• Ensure consistency in the quality of all food items prepared.

Skills

Kitchen supervision

Food safety

Staff training

Job description

Job Description

RESPONSIBILITIES

• Assist the Outlet Chef in the operation of the kitchen. Supervise the kitchen team of a single shift to attain efficiency in operations.
• Work closely with Outlet Chef on daily kitchen operation management.
• Involve in the training process of new staff.
• Assist Outlet Chef in all aspect in the implementation of new, special and promotion menu.
• Ensure that the kitchen runs in compliance with NEA, HACCP, HALMQ and other Government authority’s regulations.
• Supervise kitchen crew in the cleaning duties.
• Order kitchen’s inventory to meet determined safe level.
• Coordinate all the customer food orders and give direction to the crew so that all orders can be prepared in a timely and orderly manner.
• Maintain in good condition for all kitchen equipment by following maintenance program.
• Ensure consistency in standard and quality of all food items prepared.