Demi Chef de Partie — Korean Cuisine, Leadership & Growth

MODU K PTE. LTD.; Singapore; On-site; SGD 31,000 - 47,000; Full time

Benefits offered by this job

Sales incentive

Annual bonus

Medical coverage

Group discount

Training & growth

Overseas opportunities

Job summary

INITIA GROUP in Singapore is seeking a Demi CDP to support the CDP and Sous Chef in delivering high-quality dishes, managing purchase orders, and ensuring items arriving are documented.

The role emphasises planning menus with colleagues, maintaining daily ingredient availability, and upholding health and sanitation standards while exploring new presentation ideas to boost efficiency and dining experiences.

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

Teamwork

Communication

Multi-tasking

Food safety

Education

Diploma in Culinary Arts

Past experience in similar role

Job description

INITIA GROUP in Singapore is seeking a Demi CDP to support the CDP and Sous Chef in delivering high-quality dishes, managing purchase orders, and ensuring items arriving are documented.

The role emphasises planning menus with colleagues, maintaining daily ingredient availability, and upholding health and sanitation standards while exploring new presentation ideas to boost efficiency and dining experiences.