Demi Chef de Partie

A CASA DI MARCO PTE. LTD.; Singapore; On-site; SGD 24,000 - 42,000; Full time

Benefits offered by this job

2 days off per week

$50 food meal allowance

Medical and insurance provided

$250 medical in claims

7 days annual leave

Job summary

A CASA DI MARCO PTE. LTD. in Singapore is seeking a Commis / Kitchen Assistant to support Junior Sous Chef and Head Chef in daily kitchen operations.

You will assist in menu preparation, cooking, and mise en place, ensuring recipes, quality standards, and presentation guidelines are followed. You will monitor food quality, hygiene, safety, and portion control, help with inventory, and stay organized during busy service.

Qualifications

• Culinary diploma or relevant professional training preferred.
• Typically 1–3 years of experience in a professional kitchen.
• Knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and hygiene regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong teamwork and communication skills.

Responsibilities

• Assist the Junior Sous in the preparation and cooking of menu items.
• Ensure food is prepared according to recipes, quality standards, and presentation guidelines.
• Organize and maintain mise en place before service.
• Monitor food quality, freshness, and portion control.
• Follow food safety, hygiene, and sanitation standards (e.g., HACCP requirements).
• Support inventory management, including stock rotation and minimizing waste.
• Maintain cleanliness and organization of the assigned kitchen section.
• Assist during busy service periods to ensure timely food delivery.
• Report equipment issues, shortages, or quality concerns to senior chefs.

Skills

Food preparation techniques

Time management

Attention to detail

Teamwork and leadership potential

Organization and multitasking

Kitchen safety procedures

Education

Culinary diploma or equivalent

Job description

Reports To: Junior Sous Chef / Head Chef

Key Responsibilities

• Assist the Junior Sous in the preparation and cooking of menu items.
• Ensure food is prepared according to recipes, quality standards, and presentation guidelines.
• Organize and maintain mise en place (ingredients and workstation setup) before service.
• Monitor food quality, freshness, and portion control.
• Follow food safety, hygiene, and sanitation standards (e.g., HACCP requirements).
• Support inventory management, including stock rotation and minimizing waste.
• Maintain cleanliness and organization of the assigned kitchen section.
• Assist during busy service periods to ensure timely food delivery.
• Report equipment issues, shortages, or quality concerns to senior chefs.

Requirements

• Culinary diploma or relevant professional training preferred.
• Typically 1–3 years of experience in a professional kitchen.
• Knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and hygiene regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong teamwork and communication skills.

Skills

• Food preparation and cooking techniques
• Time management
• Attention to detail
• Teamwork and leadership potential
• Organization and multitasking
• Knowledge of kitchen safety procedures

Employee Benefits include:

• 2 days off per week
• $50 food meal allowance
• Medical and insurance provided
• $250 medical in claims
• 7 days annual leave

Employees with Italian and western cuisine experience preferred.

no quota available.