CHEF DE PARTIE

NM BISTRO PTE. LTD.; Singapore; On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Manager to support the Head Chef and Sous Chef in efficiently running a bustling restaurant. This role involves ensuring the kitchen operates smoothly, maintaining high standards of food preparation, and fostering a cohesive team environment. You will play a crucial role in staff training, managing daily kitchen operations, and ensuring compliance with health and safety regulations. If you're passionate about culinary excellence and team leadership, this opportunity is perfect for you.

Qualifications

• Experience in managing kitchen operations and staff.
• Strong communication skills for team coordination.

Responsibilities

• Support Head Chef in managing restaurant operations.
• Ensure kitchen is prepared and compliant with standards.
• Allocate duties and manage staff during service.

Skills

Team Management

Food Preparation

Health and Safety Compliance

Training and Development

Job description

Job Description:

To support the Head Chef and Sous Chef in managing the restaurant as a successful profit centre, maximizing guest satisfaction through effective planning, organisation, and control of production and administration within the company's standards.

To foster harmony and cohesion between the kitchen brigade and service staff, ensuring the DOMO team functions as a unified group.

Requirements:

Operational

1. Ensure the sushi section is fully prepared before the restaurant opens for Lunch and Dinner.
2. Allocate duties and responsibilities to staff at the start of each shift.
3. Prepare the weekly rota.
4. Brief staff on menu changes and communicate any special events.
5. Manage the team efficiently during service.
6. Oversee the kitchen team during service, maintaining high standards of cooking.
7. Keep the kitchen area clean and compliant with health and safety standards.
8. Ensure all staff are trained in food preparation and cooking.
9. Maintain appropriate stock levels of ingredients for daily service and weekends.
10. Ensure all kitchen equipment is in good working order.
11. Conduct ongoing training with the team.
12. Perform yearly appraisals and discuss training and development plans with team members.