Demi Chef de Partie - Fast-Paced Kitchen, WSQ-Certified

OCEANIX PRIVATE LIMITED; Singapore; Vor Ort; SGD 32.000 - 46.000; Vollzeit

Zusammenfassung

OCEANIX PRIVATE LIMITED is seeking a Demi Chef de Partie in Singapore to support daily kitchen operations and uphold exceptional culinary standards. You will assist the Chef de Partie in food preparation, cooking, and plating for your assigned station, ensuring quality, portion control, and presentation.

The role requires strong knife skills, a relevant culinary qualification, and the ability to work rotating shifts, weekends, and public holidays in a fast-paced dining environment.

Qualifikationen

• Hold a valid WSQ Food Safety Course Level 1 certificate.
• Minimum 1–2 years of experience as a Commis Chef or Demi Chef in a fast-paced restaurant or hotel kitchen.
• Strong knife skills and solid understanding of commercial kitchen equipment.
• Professional certificate or diploma in Culinary Arts.
• Resilience, positive attitude, and ability to work rotating shifts, weekends, and public holidays.

Aufgaben

• Assist the Chef de Partie in managing daily operations, food preparation, and service setup for your assigned kitchen section.
• Prepare, cook, and plate ingredients to meet quality, portion control, and presentation standards.
• Monitor stock levels, track ingredient freshness, and apply FIFO to minimize food waste.
• Maintain cleanliness, sanitation, and safety in compliance with SFA regulations.
• Collaborate with Commis Chefs and senior kitchen management to ensure smooth service during peak hours.

Kenntnisse

Knife skills

Food preparation

Experience as Commis/Demi Chef

Ausbildung

Certificate or Diploma in Culinary Arts

WSQ Food Safety Course Level 1

Jobbeschreibung

OCEANIX PRIVATE LIMITED is seeking a Demi Chef de Partie in Singapore to support daily kitchen operations and uphold exceptional culinary standards. You will assist the Chef de Partie in food preparation, cooking, and plating for your assigned station, ensuring quality, portion control, and presentation.

The role requires strong knife skills, a relevant culinary qualification, and the ability to work rotating shifts, weekends, and public holidays in a fast-paced dining environment.