Demi Chef de Partie

DNATA SINGAPORE PTE. LTD.; Singapore; On-site; SGD 29,000 - 42,000; Full time

Job summary

DNATA SINGAPORE PTE. LTD. is seeking a culinary operations professional with a proven track record in a specific cuisine to join our kitchen team.

You will prepare mise-en-place, portion foods, and assist the Sous Chef and Production Chef during food presentation while maintaining high standards of hygiene and safety. The role requires attention to calibration with recipes and timelines. Candidates should have at least two years of experience and a strong background in a designated cuisine,

Qualifications

• Minimum 2 years of experience in culinary operations.
• Must have a comprehensive culinary background in a specific cuisine.

Responsibilities

• Prepare Mise-en-place and prepare food items in accurate and standard portion and quantities.
• Prepare meals as directed and according to recipe, menu specification and expected standard.
• Attend to any last-minute additional meal order or menu changes due to flight delay.
• Assist Sous Chef and Production Chef during Food Presentation.
• Ensure all prepared foods are properly labelled with Day Sticker.
• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
• Ensure staffs adhere to safety rules and regulation practices.
• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
• Ensure food temperatures are within standard limits.
• Provide training, supervise and assign job to staff.
• Monitor and check staff attendance against roster and work schedule.
• Minimize wastage and optimize stock level of raw materials and ingredients.
• Monitor stock level of raw materials and products in the cold room or freezer
• Submit wastage and spoilage report to Production Chef and check and ensure weight of meals is prepared according to specifications.
• Plan and order dry store items ahead actual requirement.
• Conduct stock check of Airline float stocks and submit report to Dry Store.
• Conduct daily cold room/freezer/equipment inspection.
• Undertake any other duties assigned by immediate superior.
• Ensure compliance with all workplace safety, security, and health policies and procedure
• Perform any ad-hoc duties as assigned by the reporting manager or department head

Skills

Culinary operations

Cuisine specialization

Job description

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

• Prepare Mise-en-place and prepare food items in accurate and standard portion and quantities.

• Prepare meals as directed and according to recipe, menu specification and expected standard.

• Attend to any last-minute additional meal order or menu changes due to flight delay.

• Assist Sous Chef and Production Chef during Food Presentation.

• Ensure all prepared foods are properly labelled with Day Sticker.

• Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.

• Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.

• Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.

• Ensure staffs adhere to safety rules and regulation practices.

• Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.

• Ensure food temperatures are within standard limits.

• Provide training, supervise and assign job to staff.

• Monitor and check staff attendance against roster and work schedule.

• Minimize wastage and optimize stock level of raw materials and ingredients.

• Monitor stock level of raw materials and products in the cold room or freezer

• Submit wastage and spoilage report to Production Chef and check and ensure weight of meals is prepared according to specifications.

• Plan and order dry store items ahead actual requirement.

• Conduct stock check of Airline float stocks and submit report to Dry Store.

• Conduct daily cold room/freezer/equipment inspection.

• Undertake any other duties assigned by immediate superior.

• Ensure compliance with all workplace safety, security, and health policies and procedure

• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• Minimum 2 years of experience in culinary operations

• Must have a comprehensive culinary background in a specific cuisine