Kitchen & Sushi Chef de Partie

2 weeks ago

Singapore SUSHI EDO PTE. LTD. Full time

Being a Chef de Partie C.D.P not only to assist the Head Chef/Restaurant Chef in the kitchen operation and ensure the company's reputation for food quality is maintained at all times.

A Chef de Partie C>D> also responsible for running a specific section of th kitchen.

This type of chef usually manages a small team of workers, which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly.

However, in smaller kitchens a chef de partie may work independently as the only person in their section.

Also known as a line cook or station chef, the chef de partie has a very important role in any kitchen.

The person in this station chef is third in command, with the Head chef/ Restaurant Chef being first in command the sous chef/ Assistant Restaurant Chef being second in command.


Reports to :
Restaurant Chef/ Assistant Restaurant Chef

  • To assist and monitor food stocks and stock movement.
  • To take responsibility for the daily paperwork with regards to ordering.
3. monitor the quality of food prepared and portions served throughout shift.

  • To understand daily departmental costs and how they influence profit and loss results.
  • To ensure minimum kitchen wastage.
  • To learn and record skills snd recipes from other members of the department.
  • To follow and monitor the cleaning schedules for the kitchen and clean the section and other areas as directed.
  • To ensure stock is controlled ans rotated. Accept and store deliveries.
  • Toensure that mis en place is completed in your section.
  • To report any maintenance issues to the Head Chef immediately.
  • To comply the conditions of food hygiene policies.
  • To be flexible and willing to help other departments at busy times if required.
  • To set standards in for Production of the Kitchen in line with company policies.
  • Have a responsible for the administration, operation and coordination of the kitchen.
  • Responsible for guiding the workers and in the performance of their jobs in accordance to the restaurant policies and procedures.
  • Supports the chefs as well as other kitchen employees in food production.
  • To assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.
  • To ensure minimum kitchen wastage.
  • To ensuring that food is prepared and served to the clients on time.
  • To ensuring that health and safety standards are upheld in the kitchen.
  • Responsible for achieving financial goals, by minimizing costs without compromise in the quality.
  • Responsible for mplementing the Policies and Procedures in operating the kitchen.
23 To ensuring sufficient operating equipment and supplies for the production

  • Responsible for establishing and maintaining high sanitation standards in all food preparation area.
  • Take responsibility for the daily paperwork with regards to ordering.
  • Attends all scheduled employee meetings brings suggestions for improvement.

Competency Requirements:


A kitchen is a busy and demanding environment to work in and it is essential that chefs are able to keep a cool head in stressful situations.

Organization is another must as a Chef de Partie is responsible for getting a large amount of food out in relatively short space of time and needs to be structure and priorties tasks.

As a chef de Partie is usually responsble for one or more Commis chef, delegation skills are essential as is the ability to work wel as a member of a team.

i

Attention to detail:

  • Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the Company standards.
ii

Flexibility:

  • Demonstrated sbility to be adaptive and accepying of new ideas, and a willingness to approach new challenges and adjusts plans to meet new priorities; able to manage multiple priorities and tasks in the regular course of work.
iii

Professionalism:

  • Rgulates own behaviour, understanding the Company culture and acts appropriately in the execution of duties; Contributes an energetic and positive attitude to the hotel atmosphere.
iv

Decisiveness:

  • Proven Consistency in making sound decisions sometimes in pressurized or timesensitive environments and service.
v

Initiative:

  • Demonstrates the tendency to contribute ideas and initiate new ways of working shows enthusiasm for project work and special assignments.

vi. UndeHotel/Kitchen Operations

vii. Understanding Japanese Dining

viii. Health & Safety, food Safety, the Environment

ix. Financial Management

x. People Skill

xi. Planning for Business

xii. Effective Communication

xiii Supervising People

viv. Unserstanding Differences

xv. Supervising Operations

xvi. Teamwork

xvii. Adaptability
**xviii. Deive for Results

Workplace Abilities:

  • Occasional kneeling, pushing, pulling, lifing;
  • Occasio

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