Section Chef Lead — Prep, Quality & Team Coaching

Sth Traders; Singapore; In loco; SGD 36.000 - 54.000; Tempo pieno

Descrizione del lavoro

Sth Traders is seeking a Chef de Partie to supervise a kitchen section, ensuring every dish is prepared, plated, and served to standard. You will work under the Head Chef, maintain mise en place, and lead junior kitchen staff to deliver consistent quality.

Responsibilities include following recipes, controlling portion sizes, monitoring hygiene and food safety, managing stock levels, and contributing to menu development.

Mansioni

• Manage and oversee the daily operations of an assigned kitchen section.
• Prepare, cook, and present dishes according to established recipes and standards.
• Ensure food is prepared and served on time during operational hours.
• Maintain consistency in food quality, taste, portion size, and presentation.
• Ensure proper preparation and mise en place before service.
• Supervise and coordinate the work of Commis Chefs and kitchen assistants.
• Assign daily duties and monitor staff performance.
• Train and guide junior kitchen staff in food preparation and cooking techniques.
• Maintain teamwork, discipline, and efficiency within the kitchen section.
• Support the Head Chef and Sous Chef in daily kitchen operations.
• Ensure all dishes meet the restaurant's quality and presentation standards.
• Check the freshness, quality, and condition of ingredients.
• Follow standard recipes and portion-control requirements.
• Monitor food taste, texture, temperature, and presentation before serving.
• Recommend improvements to menu items and cooking processes.

Conoscenze

Team leadership

Food safety

Food preparation

Quality control

Inventory management

Menu development

Descrizione del lavoro

Sth Traders is seeking a Chef de Partie to supervise a kitchen section, ensuring every dish is prepared, plated, and served to standard. You will work under the Head Chef, maintain mise en place, and lead junior kitchen staff to deliver consistent quality.

Responsibilities include following recipes, controlling portion sizes, monitoring hygiene and food safety, managing stock levels, and contributing to menu development.