Demi Chef de Partie — Fast-Paced Kitchen Prep Pro

BCH HOTEL INVESTMENT PTE LTD; Singapore; On-site; SGD 30,000 - 42,000; Full time

Job summary

BCH HOTEL INVESTMENT PTE LTD in Singapore seeks a culinary professional responsible for daily production, preparation and presentation for all day dining outlets including in room-dining, lobby lounge and poolside, under supervision of Junior Sous Chef / Sous Chef / Chef de Cuisine.

You will ensure adherence to HACCP, maintain cleanliness, prep mise-en-place across salads, seafood, poultry, and sauces, and maintain brand standards.

Qualifications

• Diploma or vocational certificate in Culinary Skills or related field.
• Minimum 2 years of related experience in full-service restaurants or hotels in high-volume kitchens.

Responsibilities

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Communicate with team member of hazardous situation and notify supervisors of potential dangers
• Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Adhere hotel brand standards
• Establish and maintain effective employee working relationships
• Attend and participates in all kitchen briefings and meetings
• Attend and participate in training sessions as scheduled
• Communicate politely and display courtesy to guests and internal customers

Skills

Culinary skills

Food safety

Education

Diploma / Vocational certificate in Culinary Skills

Job description

BCH HOTEL INVESTMENT PTE LTD in Singapore seeks a culinary professional responsible for daily production, preparation and presentation for all day dining outlets including in room-dining, lobby lounge and poolside, under supervision of Junior Sous Chef / Sous Chef / Chef de Cuisine.

You will ensure adherence to HACCP, maintain cleanliness, prep mise-en-place across salads, seafood, poultry, and sauces, and maintain brand standards.