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Open nowPosted 6 days ago

Chef de Partie

MyCareersFuture94,028 open roles

Pay
SGD 2,900 – SGD 4,200 a month
Where
East, Singapore
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Your applicationOpen nowChef de PartieMyCareersFuture · East, Singapore
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  2. 3.3%3 days
  3. 7.7%7 days
  4. 14.0%14 days
  5. 33.7%30 days
This job: posted 6 days ago

The posting

Summary

You are required to have experience working in the F&B industry and have a proven track record in your area of specialization.

Duties and Responsibilities

  • Prepare Mise-en-place and food items in accurate and standard portion and quantities.
  • Prepare meals as directed and according to recipe, menu specification and expected standard.
  • Attend to any last-minute additional meal order or menu changes due to flight delay.
  • Assist Sous Chef and Production Chef during Food Presentation.
  • Ensure all prepared food is properly labelled with Day Sticker.
  • Ensure meals are prepared according to Work Order timings and are blast chilled accordingly.
  • Ensure personal and food hygiene practices are followed accordingly to standards set by Quality Assurance Department.
  • Help to maintain general cleanliness in the Kitchen area and as well as the equipment for Kitchen use.
  • Ensure staffs adhere to safety rules and regulation practices.
  • Coordinate with the Housekeeping staff on the Kitchen cleaning timing schedules.
  • Monitor and ensure food temperatures are within standard limits and provide training, supervise and assign job to staff.
  • Monitor and check staff attendance against roster and work schedule.
  • Minimize wastage and optimize stock level of raw materials and ingredients.
  • Monitor stock level of raw materials and products in the cold room or freezer.
  • Submit wastage and spoilage report to Production Chef.
  • Check and ensure weight of meals is prepared to specifications.
  • Plan and order dry store items ahead actual requirement.
  • Conduct daily cold room/freezer/equipment inspection.
  • Raise Work Requisition and liaise with Facilities & Flight Kitchen Engineering Department (FE) on breakdown of equipment or damaged facilities.
  • Undertake any other duties assigned by immediate superior.
  • Conduct daily cold room/freezer/equipment inspection.
  • Ensure compliance with all workplace safety, security, and health policies and procedure
  • Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

  • Minimum 3 years of experience in culinary operations
  • Must have a comprehensive culinary background in a specific cuisine
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