Chef de Partie — Precision Prep & Kitchen Lead

THEVAR PTE. LTD.; Singapore; On-site; SGD 28,000 - 42,000; Full time

Job summary

THEVAR PTE. LTD. is seeking a dedicated kitchen professional to oversee daily food preparation, maintain quality, and ensure presentation standards across menu items.

You will collaborate with the Sous Chef and Head Chef, monitor storage, check expiry dates, train staff, and help meet deadlines for events while upholding hygiene policies.

This full-time role requires keeping work areas clean and organized, reporting malfunctions, and continuously updating recipes and techniques.

Responsibilities

• Full awareness of all menu items, recipes, methods of production and presentation standards
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving and storage
• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Company.
• Comply with the conditions of the food hygiene policies
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation technique
• Maintains cleanliness and organization in all work areas
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and any last-minute events.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Checks periodically expiry dates and proper storage of food items in the section.
• Daily feedback and reporting of issues as they arise.
• Guides and trains the subordinates to ensure high motivation and economical working environment.
• Able to estimate the daily production needs, to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Carry out any other duties as required by management.

Job description

THEVAR PTE. LTD. is seeking a dedicated kitchen professional to oversee daily food preparation, maintain quality, and ensure presentation standards across menu items.

You will collaborate with the Sous Chef and Head Chef, monitor storage, check expiry dates, train staff, and help meet deadlines for events while upholding hygiene policies.

This full-time role requires keeping work areas clean and organized, reporting malfunctions, and continuously updating recipes and techniques.