Demi/Chef De Partie

PHOENIX OPCO PTE. LTD.; Singapore; On-site; SGD 42,000 - 65,000; Full time

Job summary

QT Singapore is seeking a Demi/ Chef de Partie to lead kitchen prep and plating for our new F&B outlet in Singapore.

You will cook to standard recipes, supervise junior staff, and maintain hygiene and cost controls to uphold the brand's high service standards.

Qualifications

• Culinary diploma or equivalent certification from a recognized culinary institute.
• Possess a valid Food Hygiene certificate.
• Proven experience in Western and/or Asian cuisine in reputable venues.

Responsibilities

• Prepare food for guests and team members per standard recipes and procedures
• Plan, prepare, and present high-quality dishes in the restaurant
• Maintain cleanliness and hygiene according to safe and sound procedures and food safety standards
• Train and develop junior kitchen staff
• Check ingredients for menus, control portions, and monitor costs
• Support senior chefs and ensure smooth kitchen operation

Skills

Work ethic

Service orientation

Independent worker

Education

Culinary diploma

Food Hygiene certificate

Job description

Are you an experienced player within the Singapore hospitality landscape? We are looking for people just like you! QT Singapore is our latest and one of the most exciting new openings in our company's history. Our first venture into Asia, bringing the unique QT brand and world class service standards to one of the world's leading entertainment, dining and travel destinations.

Aside from being involved from the ground up of what will be one of the most talked about new hotel openings in Singapore in 2024, we offer the following incentives to our staff -

• Market leading, competitive salary packages paid above industry rates
• Unrivalled opportunities for development and growth
• Training and coaching from leading names in global hospitality leadership
• A commitment to employees that work-life balance being paramount to a successfully performing team

We are looking for that 'Top 1%', the best of the best, the 'Names' in the Singapore hospitality scene. We want you to be sharing your flair, wisdom and individuality to launch a completely new brand to the market.

You have been looking for that chance to take your already incredible career to even greater heights, we can give that to you!

The Scope:

A Demi/ Chef de Partie is a skilled and experienced culinary professional responsible for overseeing the preparation, cooking, and presentation in the F&B outlet.

Responsibilities:

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures
• Plan, prepare, and implement high-quality food and beverage products and set-ups in the restaurant
• Work seamlessly with recipes, standards, and plating guides
• Maintain cleanliness and hygiene according to safe and sound procedures as well as established Food Safety Management System standards
• Use all equipment, tools, and machines appropriately
• Prepare menus as requested
• Always maintain a professional and positive attitude towards team members and supervisors
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly
• Conduct regular taste tests and plate presentations to maintain quality standards and uphold the reputation of the establishment
• Assist in training and development of junior staff members
• Check and follow up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control, and cost at all times
• Assist in managing the kitchen's inventory, ensuring that all necessary ingredients are available for daily production
• Understand, practice, and promote teamwork to achieve missions, goals, and overall departmental standards
• Carry out any other related duties as directed by the senior chefs
• Maintain an acceptable degree of knowledge with regard to food product
• Comply with all of the established hotel operational policies & procedures

Qualification:

Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Experience:

Proven experience as a Demi/ Chef de Partie or similar role in Western and/or Asian Cuisine within reputable restaurants or hotels

Possess a valid Food Hygiene certificate

Key Competencies:

• Strong work ethics
• Meticulous and service-oriented
• Ability to work without close supervision and within established time frames