Chef de Partie (Paul Pairet– French Cuisine)

RESORTS WORLD AT SENTOSA PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading culinary team at Resorts World at Sentosa seeks a Kitchen Supervisor with expertise in Western culinary practices. This role requires overseeing food preparation, managing kitchen cleanliness, training team members, and maintaining high standards in food quality and safety. Ideal candidates have a Certificate in Culinary Skills and a minimum of 1 year in a supervisory role within fine dining. Join a vibrant kitchen environment focusing on excellence and teamwork.

Qualifications

• Minimum 1 year of Western culinary experience in a supervisory capacity.
• Excellent verbal and written communication skills.
• Professional demeanor under pressure.

Responsibilities

• Manage workstation cleanliness and organization.
• Oversee food preparation and execution.
• Train team members in culinary skills.

Skills

Culinary techniques

Plating

Food safety practices

Interpersonal skills

Communication skills

Problem-solving skills

Education

Certificate in Culinary Skills / GCE ‘O’ Level or equivalent

Job description

Primary Responsibilities

• Workstation Management: Set up and maintain a clean, organized, and fully stocked workstation. Ensure all machines and equipment are clean and in working condition.
• Food Preparation and Execution: Prepare and fabricate ingredients for menu. Execute dishes to the highest standard, maintaining quality, taste, and presentation.
• Inventory Management: Manage stock levels and track inventory. Minimize wastage to support daily kitchen operations. Participate in daily food ordering and market lists.
• Quality Control and Standards: Ensure consistent high standards of food production and presentation. Maintain quality and consistency in food preparation and cooking.
• Team Management and Training: Assist in training the section's team. Oversee and participate in the activities of team members in cooking, preparing food, and maintaining cleanliness.
• Safety, Hygiene, and Compliance: Ensure compliance with hygiene, safety, and sanitation standards. Comply with safety and security guidelines. Maintain cleanliness and organization of the kitchen and storage areas.
• Collaboration and Support: Collaborate with the Sous Chef and Chef de Cuisine to maintain smooth kitchen operations. Assist the Chef de Cuisine and Sous-Chef in ensuring efficient and high-standard kitchen operations.

Requirements

• Education and Qualifications: Certificate in Culinary Skills / GCE ‘O’ Level or equivalent professional qualification.
• Experience: Minimum 1 year of Western culinary experience in a supervisory capacity within a fine dining environment.
• Culinary Skills: Strong foundation in culinary techniques, plating, and food safety practices.
• Interpersonal and Communication Skills: Excellent interpersonal, communication, and problem-solving skills, with the ability to work independently or as part of a team in a high-pressure, fast-paced kitchen.
• Personal Attributes: A cheerful and professional demeanor is required, along with the ability to work well under pressure while maintaining poise and attentiveness.