Chef De Partie

1 week ago


Singapore LUXEVOUR PTE. LTD. Full time
Roles & Responsibilities

1. Food Preparation and Cooking

  • Prepare and cook meals following recipes and maintaining high-quality standards.
  • Ensure each dish is consistently presented and portioned correctly.
  • Manage and oversee a designated kitchen section (e.g., grill, pastry, sauté, or vegetables).

2. Supervision and Team Coordination

  • Lead and guide junior chefs and kitchen staff within your section.
  • Efficiently delegate tasks to ensure smooth workflow during service.
  • Offer training and mentorship to commis chefs and apprentices.

3. Inventory and Stock Management

  • Keep track of stock levels in your section and coordinate replenishment with the Head Chef or Sous Chef.
  • Minimize food waste by following proper storage and portioning practices.
  • Assist in performing inventory checks and maintaining par levels.

4. Health and Safety Compliance

  • Maintain cleanliness and hygiene standards in your section.
  • Ensure adherence to food safety and kitchen safety regulations.
  • Report any equipment issues or safety hazards promptly.

5. Menu Development

  • Contribute creative ideas for new dishes and improvements to the menu.
  • Participate in tastings and feedback sessions to assist in menu planning.

6. Service Coordination

  • Ensure timely preparation and delivery of all dishes from your section during service.
  • Communicate effectively with the Head Chef, Sous Chef, and other sections to ensure seamless service.

Contact 90996648 for more enquiries

Tell employers what skills you have

Recipes
Menu Development
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Sanitation
Mentorship
Compliance
Team Coordination
Pastry
Hospitality
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