Chef De Partie

Job Summary

To cook and serve all food in the kitchen according to the menu planned.

Responsibilities

• Clean and sanitize all kitchen areas, food processing equipment, cooking utensils, and light equipment to maintain hygiene standards
• Cook and prepare assigned dishes, including main and special/promotion items, following the menu specifications
• Ensure all food processing complies with corporate and government hygiene and sanitation regulations
• Operate cleaning equipment safely and report any faults to management promptly
• Collaborate with Unit Manager and Sous Chef to plan menus and recipes, and participate in weekly service meetings to enhance service quality
• Record refrigerator temperatures and daily cooking core temperatures accurately to ensure food safety
• Ensure availability of all menu items in service areas throughout service times
• Supervise kitchen personnel and kitchen operations in the absence of Junior Sous Chef or Sous Chef
• Perform additional duties as assigned by the Sous Chef and Unit Manager

Preferred competencies and qualifications

• Minimum 3-5 years’ experience in a similar kitchen role, with or without formal qualifications
• Ability to communicate clearly and effectively in verbal and written forms to convey meaning and ensure understanding
• Organizational skills to prioritize, schedule, and coordinate work tasks for smooth workflow
• Interpersonal skills to relate effectively with customers and colleagues at all organizational levels, responding sensitively to their needs
• Conceptual skills to understand overall program objectives and ensure individual tasks align with company goals

• Please note that only shortlisted candidates will benotified. Interested applicants kindly send in a copy of your latest resume.

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• UEN 200416907R • EA License No. 93C4957
• EA Personnel No: R1111089 • EA Personnel Name: Chew MeiXiu