Chef De Partie (Kotuwa)

Unlisted Collection; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A vibrant dining venue in Singapore is seeking a Commis Cook and Chef De Partie who shares a passion for modern and casual dining experiences with a focus on Sri Lankan cuisine. Responsibilities include overseeing mise en place, ensuring hygiene practices, and following recipes accurately. Candidates must have relevant culinary qualifications and experience, along with a positive attitude and good communication skills. The role offers an engaging work environment and various employee benefits.

Benefits

Basic Salary + Birthday Leave + Staff Discount

Staff meals provided in the restaurant

Comprehensive Medical & Dental Insurance Coverage

Qualifications

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie.
• Open mindedness and positive attitude towards learning and work.
• Good knowledge of cooking methods, ingredients, equipment and processes.
• Able to multitask and work efficiently under pressure.
• Good communications skills.
• Possessing a Food & Hygiene certificate will be an added advantage.

Responsibilities

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Receiving of stock and stock rotation.
• Monitoring food portion and minimizing waste.
• Preparing staff meal on rotational basis.
• Adhere to the schedule set by Sous Chef or Head Chef.
• Following safety protocols and taking necessary precautions in all daily activities.

Job description

Kotuwa has been honoured with the prestigious Bib Gourmand recognition by Michelin. As we expand and relocate to our new home, we’re in search of a Commis Cook and Chef De Partie to join our vibrant family. We’re looking for individuals who share our passion for lively, modern, and casual dining experiences, with a focus on showcasing the rich flavors of Sri Lankan cuisine.

Job Description

• In charge of the daily mise en place and ordering for the assigned section.
• Carry out given recipes and instructions with precision and speed.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Receiving of stock and stock rotation.
• Monitoring food portion and minimizing waste.
• Preparing staff meal on rotational basis.
• Adhere to the schedule set by Sous Chef or Head Chef.
• Following safety protocols and taking necessary precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.).

Job Requirement

• Nitec / Higher Nitec/ Diploma in Culinary Arts or equivalent.
• Minimum with 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie.
• Open mindedness and positive attitude towards learning and work.
• Good knowledge of cooking methods, ingredients, equipment and processes.
• Able to multitask and work efficiently under pressure.
• Good communications skills.
• Possessing a Food & Hygiene certificate will be an added advantage.

Benefits

• Basic Salary + Birthday Leave + Staff Discount.
• Staff meals will be provided in the restaurant.
• Comprehensive Medical & Dental Insurance Coverage.