Chef De Partie (Hot Kitchen)

Cacao Social Pte Ltd; Singapore; In loco; SGD 36.000 - 52.000; Tempo pieno

Descrizione del lavoro

Cacao Social Pte Ltd in Singapore is seeking a conscientious CDP to support our kitchen and production teams. You will lead daily food preparation, maintain hygiene and safety standards, and help drive consistent quality across menu items.

Collaborate with Head Chef and R&D to develop new dishes, manage production schedules, and monitor costs while supervising junior staff. This is a hands-on, fast-paced role ideal for culinary professionals who value teamwork and excellence.

Mansioni

• Comply with hygiene, food safety and sanitation standards.
• Adhere to workplace safety policies and procedures.
• Ensure kitchen meets regulatory health and safety requirements.

Descrizione del lavoro

Position: CDP

Department: Kitchen / Production

Purpose of Job

To ensure efficient hot kitchen operations by upholding food safety and hygiene standards, managing production costs, supporting product innovation, and maintaining team productivity while consistently delivering high-quality culinary products.

Main Duties and Responsibilities

1. Hygiene, Safety & Compliance

• Comply with the organisation’s personal hygiene, food safety, and sanitation standards at all times.

• Adhere strictly to workplace safety and health (WSH) policies and procedures.

• Ensure the kitchen environment meets all regulatory health and safety requirements to prevent accidents and food safety incidents.

2. Kitchen Operations & Production

• Carry out daily food preparation and kitchen duties as assigned by immediate superiors.

• Follow instructions and recommendations from Head Chef / Chef de Cuisine to complete daily tasks efficiently.

• Coordinate daily kitchen operations to meet production schedules and quality standards.

• Estimate daily production requirements and ensure adequate preparation.

• Check the quality of raw and cooked food products to ensure standards are consistently met.

• Ensure food production, preparation, and presentation meet the highest quality standards at all times.

• Apply proper food handling, storage, and preservation methods, including temperature control.

• Maintain knowledge of standard procedures related to food preparation, receiving, storage, and sanitation.

3. Team Supervision & Communication

• Supervise and guide junior chefs or commis where required.

• Provide daily feedback and report operational or quality issues promptly.

• Support a collaborative and productive kitchen work environment.

4. Product & Menu Development

• Collaborate with the product and R&D teams to develop new products and improve existing recipes.

• Follow R&D Standard Operating Procedures (SOPs) during product development.

• Conduct costing for new menu items to ensure profitability and alignment with budget objectives.