CHEF DE PARTIE / SENIOR CHEF DE PARTIE

PSGOURMET PTE. LTD.; Singapore; On-site; SGD 33,000 - 61,000; Full time

Job summary

PSGOURMET PTE. LTD. is seeking a skilled kitchen professional to oversee the preparation, cooking and presentation of dishes in our restaurant.

You will work closely with the Sous Chef to deliver quality food to guests consistently while upholding food hygiene and safety standards. The ideal candidate has a minimum professional certificate in Culinary Arts, at least 3 years of relevant experience, and the ability to lead a team in a fast-paced environment.

Qualifications

• Minimum professional certificate in Culinary Arts.
• At least 3 years of relevant working experience.
• Able to lead and be a team player.
• Good communication and interpersonal skills.
• Good Microsoft Office skills.
• Able to work in a fast-paced environment!

Responsibilities

• Oversee food preparation, cooking and presentation to ensure standards.
• Collaborate with Sous/Head Chef to deliver consistent quality.
• Maintain high levels of hygiene and safety in the kitchen.
• Lead, train and support junior chefs as needed.
• Implement new menus and kitchen systems when required.
• Assist with training and attending briefings.

Skills

Leadership

Communication

Interpersonal skills

Microsoft Office

Education

Professional certificate in Culinary Arts

Job description

SUMMARY

This role will be responsible for overseeing the preparation, cooking, and presentation of dishes in the restaurant. You will be working closely with the Sous Chef in contributing towards the delivery of quality food to all our guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen and be a role model to the junior chefs.

RESPONSIBILITIES

• Ensure that all food production meets/exceeds standards
• Work effectively with all kitchen team to ensure a high level of service experience
• Exercise cost control in minimizing wastages and spoilage of food products
• To ensure knowledge of the product is maintained and communicated to all relevant personnel
• To liaise with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
• To ensure mis en place is completed accordingly
• To report any maintenance issues to the Junior/Sous Chef immediately
• Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
• Follows and adheres to Company policies, processes, and procedures accordingly
• To be flexible and willing to help in the kitchen at busy times if required
• To attend trainings/meetings as and when required
• Ad hoc duties/projects assigned by Supervisor

REQUIREMENTS

• Minimum professional certificate in Culinary Arts
• At least 3 years of relevant working experience
• Able to lead and is a team player
• Good communication and interpersonal skills
• Good Microsoft Office skills
• Able to work in a fast-paced environment!