Chef De Partie / Demi Chef (5 Days work a week)

COMPASS GROUP (SINGAPORE) PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading catering service provider in Singapore seeks a skilled culinary professional to prepare and serve a variety of dishes while adhering to food safety standards. The role includes assisting in menu creation, managing supplies, and cross-training with the barista team. Candidates must be dedicated to maintaining high safety and cleanliness standards in the kitchen. Join a dynamic team committed to delivering quality food experiences.

Responsibilities

• Prepare, cook, and serve a variety of items in accordance with specific menus.
• Assist the Chef DeParties / Operations Manager / Hospitality Manager in creating new dishes and menus.
• Assist with inventory and managing of supplies.
• Maintain safety and cleanliness standard.
• Ensure quality control and presentation of all food items.
• Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations.
• Ad-hoc duties as assigned by Operations Manager.
• Cross Train with Barista Team including yourself at the Café.
• Manage the dishwasher machine in house.

Job description

Job Responsibilities

• Prepare, cook, and serve a variety of items in accordance with specific menus
• Assist the Chef DeParties / Operations Manager / Hospitality Manager in creating new dishes and menus.
• Assist with inventory and managing of supplies
• Maintain safety and cleanliness standard
• Ensure quality control and presentation of all food items
• Ensure proper handling and storage of all food items in accordance with restaurant standards and sanitation / health regulations
• Ad-hoc duties as assigned by Operations Manager
• Cross Train with Barista Team including yourself at the Café, e.g.: Doing Latte Art / serving drinks, cashiering etc.
• Will need to manage the dishwasher machine in house

Health and Safety Responsibilities

• Adhere to Compass Singapore HSE systems and procedures
• Follow all Emergency Response plans on site
• Follow procedures for identifying, assessing and controlling hazards and risks
• Adhere to and maintain food handling standards and food safety plan at all times