Pastry Chef de Partie

MARINA BAY SANDS PTE. LTD.; Singapore; Presencial; SGD 42.000 - 66.000; Jornada completa

Descripción de la vacante

MARINA BAY SANDS PTE. LTD. is seeking a Chef de Partie to assist the Sous Chef and Head Chef in preparing, cooking and presenting dishes to the restaurant’s standards. You will run a section with support from Commis Chefs, manage stock, maintain hygiene, and ensure waste controls are followed.

You will develop and supervise the Commis Chefs, adhere to kitchen policies, and report maintenance or safety issues promptly. This role requires strong teamwork and leadership under rotating shifts.

Formación

• Diploma/Degree in Culinary Arts or related field preferred.
• Minimum 5 years of experience in a full fletch kitchen with at least 2 years in a similar capacity.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, professional appearance.
• Demonstrates understanding of role and team coordination.
• Demonstrates time management and resource coordination.
• Clear, professional communication and listening to others.

Responsabilidades

• Work closely with Sous Chef and Head Chef to assist with preparation, cooking and presentation.
• Run a section with the assistance of Commis Chef.
• Manage a section with the assistance of Commis Chefs.
• Prepare and cook food to restaurant standards.
• Develop and supervise Commis Chef on the section.
• Implement waste controls and stock rotation.
• Maintain kitchen cleanliness and temperature records.

Conocimientos

Section leadership

Food safety

Time management

Communication

Educación

Diploma/Degree in Culinary Arts

Descripción del empleo

Job Responsibilities

• As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
• The management of a section with the assistance of Commis Chefs
• The preparation and cooking of food to the restaurant specific standards
• Development and supervision of the Commis Chef on section
• Awareness and implementation of waste controls
• Section stock control and rotation
• Completion of the cleaning schedule for the kitchen
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Detailed Knowledge of the full menu
• Team working
• Compliance with legal requirements under the H&S act 1974 and food hygiene
• Adherence to all policies, procedures, standards, specifications, guidelines and training programs
• Reporting of maintenance issues to the relevant parties
• All restaurant and menu standards adhered to at all times
• Food produced to highest standards and to restaurant specification
• Wastage kept to an absolute minimum
• Stock items used in the correct order
• Ability to give a detailed description of all dishes
• All health and safety requirements met and documentation including cleaning schedules and temperature records completed
• Full support given to Sous and Head Chef and colleagues
• Smooth and efficiently run section, tasks completed in a timely manner
• Regular and consistent training, coaching and support given to Commis chefs

Job Requirements

Education & Certification

• Diploma/Degree in Culinary Arts/ Pastey or related field preferred

Experience

• Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity

Competencies

• Possess food hygiene and safety certification
• Able to work on rotating shifts, weekends & public holidays
• Possess a well-groomed, professional appearance
• Demonstrates a full understanding of their role and carries it out in line with their job description
• Works effectively with the rest of the team
• Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
• Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
• Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.