Chef de Partie

3 weeks ago

Singapore STRUMM'S HOLDING PTE. LTD. Full time

Roles & Responsibilities

Summary / Objective

The Chef de Partie works closely with the Outlet Chef to ensure exceptional food quality, hygiene, and safety throughout every shift. This involves preparing, cooking, and presenting dishes with meticulous attention to detail. They lead and train commis cooks, fostering a team environment that prioritizes cleanliness and adheres to all health and safety regulations. Additionally, they play a vital role in cost control by monitoring portion sizes and minimizing waste to optimize profit margins.

Beyond culinary expertise, the Chef de Partie provides on-the-job training for staff, fostering a positive and professional work environment. They also demonstrate strong problem-solving skills by addressing work-related issues efficiently. This role may also involve completing administrative tasks as assigned by Outlet Management.

Roles & Responsibility

Solve problems and make decisions at supervisory level

Identify and report symptoms that could lead to potential problems at the workplace using appropriate tools and techniques
Identify the root causes of the problems with team members
Determine a preferred solution using appropriate methods
Execute implemented solution as part of the outlet's current standard operating procedures
Feedback on the effectiveness of the implemented solution and implementation plan using appropriate techniques and criteria

Execute and implement customer experience guidelines

Project a positive and professional image
Deliver company service standards to the customer
Respond to service challenges

Implement and execute quality control procedures

Implement and execute standards according to quality control guidelines
Ensure food beverage portioning is in accordance to standards
Ensure high-quality presentation of food

Supervise daily operations

To achieve operational excellence
To service excellence
Perform quality control checks for kitchen environment
Stock management

Use the primary features of the company's IT systems including but not limited to a point-of-sale (POS) system, the company's ERP system and reservation platforms

Adhere to company guidelines on the usage of the various IT platforms

Adopt productivity and innovative mindset

Apply techniques and tools for potential productivity improvements
Analyse and feedback productivity in various work areas

Be a role model of the service vision

Promote a customer-centric culture within the kitchen environment to achieve service excellence
Demonstrate the characteristics of a role model that reflect the organisation's vision, mission and values
Apply effective leadership skills, including being a role model to motivate staff

Develop self to maintain professional competence at supervisory level

Use appropriate methods of communication to delegate responsibilities and duties to staff
Seek feedback from staff to enhance team cohesion and ensure common understanding of goals and requirements

Lead in a diverse service environment with effective communication of information

Supervise and work in a diverse service environment

Facilitate onboarding, training and evaluate staff performanance

Implement training initiatives aligned with outlet plan
Contribute to staff development through performance reviews

Kitchen Equipment Management

Implement equipment maintenance plans

Workplace Safety, Health, and Hygiene

Implement F&B safety and hygiene policies and procedures

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and.

Roles & Responsiblity