Chef De Partie (Pulau Tekong)

NTUC Foodfare Co-operative Ltd; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading food service provider in Singapore is seeking a Chef De Partie who has expertise in leading a kitchen team and specialized skills in at least one cuisine. The ideal candidate must have a minimum of 4 years of experience in a hot kitchen environment and the ability to work permanent midnight shifts. Responsibilities include ensuring high-quality food production, supervising workstations, and coaching kitchen staff on sanitation procedures.

Qualifications

• Minimum 4 years of working experience in hot kitchen, preferred hotel/catering/buffet.
• Able to commit to midnight shift from 8 PM to 8 AM, permanently.

Responsibilities

• Ensure all food items produced meet service and quality standards.
• Supervise various work stations to enhance productivity.
• Support Junior Sous Chef/Sous Chef in daily operations.
• Coach and guide kitchen staff in sanitation procedures.

Skills

Leading a kitchen team

Specialist skillset in at least one cuisine

Communication skills

Job description

Shift Timing:
Rotating Shifts (1-hour break): 8:00 AM – 6:00 PM / 10:00 AM – 8:00 PM
Night Shift (3-hour break): 8:00 PM – 8:00 AM(For Male Staff)

Note: Night shift duties may involve physical tasks traditionally handled by male employees.

Job Description

• As a Chef De Partie I/ll, an ideal candidate has to have knowledge and experience in leading a kitchen team and have a specialist skillset in at least one cuisine.

• He/she will need to ensure all food items produced in kitchen are in accordance to service and quality standard.

• He/she will need to supervisor various work station to ensure productivity and implement new ways of working (wherever required).

• Responsible in supporting Junior Sous Chef/Sous Chef in day-to-day operations,

• Ensure manpower, operations and service standards are met, consistency in high quality food, handle production orders, keeps up to date on new products, recipes and preparation techniques.

• Responsible to coach and guide all kitchen staff and ensure the team adhere to sanitation procedures.

• Ensure portioning and menus are followed as plan and will need to have good communication skills.

Job Requirements

• Minimum 4 year of working experience in hotkitchen (preferred hotel / catering / buffet)

• Able to commit midnight shift from 8pm to 8am, permanently.