CHEF DE PARTIE

TSH Corporation Limited specialises in offering and distributing the epitome of premium whiskies, cocktails and spirits. Our portfolio comprises nine distinctive concepts: Quaich Bar Collector, Quaich Bar Avant-garde, Quaich Bar Wanderlust, The Other Room, Signature Reserve, Capitol Cigar & Whisky Lounge, The Auld Alliance, The Whisky Store and Whisky Journey. This December, Signature Reserve will collaborate with FOC Restaurant on an exciting new concept that brings together the world of whisky and Catalan cuisine, creating yet another distinctive and elevated hospitality experience within our growing portfolio. As we continue to expand our portfolio and strengthen our presence in the industry, we are seeking passionate, committed and service-oriented individuals to join our team. This is an exciting opportunity for those looking to grow their careers within the premium spirits and hospitality industry and be part of a growing organisation that continues to evolve and introduce new concepts and experiences for its consumers.

General Duties & Responsibilities: Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene. Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes. Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions. Accurately measuring meal ingredients for the recipes. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality. Assisting with the unloading of delivered food supplies. Assisting supervisor in inventory duties. Performing basic cleaning duties and ensuring that work stations and kitchen are properly sanitised to meet HACCP standards. Plating and presenting meal items as per sections required. To be responsible for completing food preparations for your section. To ensure minimum kitchen wastage. To monitor stock movement and be responsible in preparing ordering list for the supervisors in charge. To ensure knowledge of the product is maintained and communicated to all relevant personnel. To learn and record skills and recipes from other members of the department. Prepare the meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat. Managing and training any demi-chef de parties or commis working with you. Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety. Monitoring portion and waste control to maintain profit margins. Any other duties may be assigned from time to time.

Staff Benefits: Annual Leave Medical and Hospitalisation Leave Maternity, Paternity and Childcare Leave Compassionate Leave Marriage Leave Medical & Dental Benefits Insurance Coverage

Job Requirements: Minimum 2 – 3 years of relevant experience in restaurant is advantageous, preferably with at least 1 year operating at Chef de Partie or equivalent level. Experience supervising or guiding Commis Chefs is preferred. Positive, motivated, passionate and seeks opportunities to be multi-skilled and trained. Enjoy working in fast-paced working environment. Attention to detail is essential. Able to do shift work. Flexible with work hours, including weekends and public holidays. Physically fit and able to stand for long hours.