Chef De Partie (Kotuwa)

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

Job summary

A vibrant dining establishment in Singapore is seeking a Commis Cook and Chef De Partie who is passionate about modern casual dining and Sri Lankan cuisine. Candidates should have culinary qualifications and relevant experience. Responsibilities include overseeing kitchen operations, adhering to safety protocols, and ensuring quality control. This role offers a supportive work environment and staff benefits including medical insurance and work-life balance.

Benefits

Basic Salary with Birthday Leave

Staff Meals Provided

Comprehensive Medical & Dental Insurance

Good Career Progression

Qualifications

• 1 to 3 years of relevant experience as a Demi Chef or Chef De Partie.
• 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.

Skills

Cooking methods knowledge

Multitasking

Good communication skills

Open mindedness

Education

Nitec / Higher Nitec/ Diploma in Culinary Arts

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.

Staff Benefits

• Basic Salary + Birthday Leave + Staff Discount

• Staff meals will be provided in the restaurant

• Comprehensive Medical & Dental Insurance Coverage

• 5 days work week (Work-Life Balance ) + Good Career Progression