Demi Chef de Partie: Creative Menus & Fast-Paced Kitchen

OLLIM PTE. LTD.; Singapore; On-site; SGD 36,000 - 60,000; Full time

Benefits offered by this job

Monthly variable sales incentive

Annual completion bonus of 1 month’s;

Medical coverage

Group discount (Dining & Salon)

Training & Career Growth

Opportunity to cross-train at Overseas

Job summary

INITIA GROUP in Singapore seeks a Chef De Partie to support the Head and Sous Chefs, delivering high-quality dishes and maintaining documentation for purchases while upholding safety and sanitation standards.

You will plan menus with colleagues, manage daily ingredients, and follow directions from senior chefs. The role emphasizes innovative dish presentation and efficient kitchen processes, with weekend/holiday shifts as required.

Qualifications

• Diploma or Qualification from a culinary school.
• Past experience working in a similar role.
• Ability to work well in a team.
• Good listening and communication skills as well as multi-tasking skills.
• Knowledge of best practices for safety and sanitation.
• Passion for delivering great food and service.
• Flexibility to work shifts, including weekends and public holidays, based on business needs.
• This role may involve standing for extended periods and handling moderately heavy kitchen items as part of daily duties.

Responsibilities

• Plan and execute menus in collaboration with other colleagues.
• Manage ingredients that should be frequently available on a daily basis.
• Follow the directions of the executive and sous chef.
• Ensure adherence to all relevant health, safety and hygiene standards.
• Suggest new ways of presentation of dishes and procedures for optimizing the cooking process.
• Give attention productivity of the kitchen such as speed and food quality.

Skills

Team collaboration

Communication

Multitasking

Listening skills

Education

Diploma or culinary qualification

Job description

INITIA GROUP in Singapore seeks a Chef De Partie to support the Head and Sous Chefs, delivering high-quality dishes and maintaining documentation for purchases while upholding safety and sanitation standards.

You will plan menus with colleagues, manage daily ingredients, and follow directions from senior chefs. The role emphasizes innovative dish presentation and efficient kitchen processes, with weekend/holiday shifts as required.