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Chef De Partie

4 weeks ago

Singapore GRAND HYATT SINGAPORE Full time
Roles & Responsibilities

You will be responsible to supervise the assigned station / section of the Pastry Kitchen, contributing to the overall success of the restaurant, in accordance with the hotel's standards and financial goals.

In this role, you will:

  • Assists the Sous Chef and Pastry Chef in ensuring that all culinary standards in the section comply with company and Hotel Policies and Procedures
  • Monitor food and operating costs and minimize food wastage
  • Train team members in the assigned section of kitchen with the skills necessary for them to perform their function
  • Organise and set up the assigned section of the kitchen efficiently to facilitate workflow and maximize productivity.
  • Maintain cleanliness of work areas, equipment and utensils

Qualifications:

  • Minimum 2 years work experience as Chef de Partie or 3 to 4 years as Demi / Commis in the Pastry Kitchen of a hotel or large restaurant with good standards
  • Possess Food & Beverage Safety and Hygiene Policies and Procedures Certificate
  • Knowledgeable of occupational health and safety standards
Tell employers what skills you have

Recipes
Ingredients
Food Cost Management
Productivity
Cakes
Sanitation
Baking
F & B
equipment
Team Work
Pastry
safety standards