CHEF DE PARTIE (RESTAURANT)

KPO CAFE BAR PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A local café in Singapore is seeking a kitchen staff member responsible for preparing and cooking menu items, ensuring food quality and safe handling, and assisting with inventory management and employee training. Ideal candidates should have wok experience and a passion for food safety and quality. This position is integral to delivering outstanding customer satisfaction.

Qualifications

• Experience in a kitchen setting, particularly with wok cooking.
• Know how to prepare and cook various menu items according to recipes.
• Ability to monitor food quality and ensure customer satisfaction.

Responsibilities

• Prepare and cook menu items according to established recipes.
• Ensure safe handling and storage of all food products.
• Coordinate with kitchen staff to manage orders efficiently.
• Assist in training new kitchen staff on operations and safety.

Skills

Wok experience

Food safety knowledge

Menu preparation

Team coordination

Job description

Responsibilities

• Require wok experience.
• Prepare and cook menu items according to established recipes and quality standards.
• Ensure safe handling, storage, and cooking of all food products.
• Monitor food quality and presentation to meet customer expectations.
• Coordinate with kitchen staff to manage orders efficiently during busy periods.
• Inventory management, ordering supplies, and maintaining equipment.
• Assist in training new employees on kitchen operations, safety protocols, and food preparation techniques.
• Assist in developing and updating menu offerings based on seasonal availability and customer preferences.
• Maintain high standards of quality and freshness for all ingredients, conducting regular inspections and quality checks.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures, and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Having a can‑do attitude and be committal.
• Any other ad‑hoc duties assigned, including inventory and costing of items.