Senior Chef de Partie

Senior Chef De Partie – Brasserie Astoria, Singapore
We are seeking passionate and dedicated Senior Chef De Partiesto join our enthusiastic team at Brasserie Astoria, as we bring the iconic brasserie experience to Singapore.
Brasserie Astoria Singapore brings a unique blend of timeless sophistication and modern elegance to one of Singapore's most iconic landmarks, the Victoria Theatre & Concert Hall. With roots dating back to the 1800s, this beautifully restored heritage building stands as a symbol of Singapore's rich cultural history. The brasserie aims to recreate the international charm and refined atmosphere of its Stockholm counterpart, while embracing the vibrant energy of its Singapore setting. Here, we focus on offering guests an exceptional dining experience, anchored in warm, knowledgeable service and a carefully crafted menu, all within the grandeur of this historic venue.
Key Responsibilities includes:
1.
Managing a Section of the Kitchen
Oversee and manage a specific section of the kitchen (e.g., pastry, grill, sauce, fish, or hot kitchen).
Ensure that dishes are prepared and served according to Brasserie Astoria’s standards of quality and presentation.
Supervise and train junior kitchen staff within the section, ensuring proper technique and execution.
2.
Leading and Supervising the Kitchen Team
Lead a team of commis chefs and demi chefs, ensuring smooth daily operations within your designated section.
Delegate tasks effectively, ensuring that each team member understands their role and responsibilities during service.
Monitor performance and provide constructive feedback to junior staff to help them improve their skills.
3.
Food Preparation and Cooking
Prepare, cook, and plate dishes according to the restaurant’s menu and standards.
Ensure all ingredients are prepared and cooked to the highest quality, maintaining consistency in taste, texture, and presentation.
Take responsibility for the timing of dishes within your section to ensure service runs smoothly.
4.
Menu Development and Specials
Work closely with the head chef or sous chefs in creating and developing new menu items or seasonal specials.
Ensure that menu items are innovative while maintaining a balance of flavor, texture, and presentation in line with the restaurant’s concept.
Implement changes or special menu items effectively, making sure all team members understand their preparation and presentation.
5.
Stock and Inventory Management
Oversee the stock and inventory levels for your section, ensuring all ingredients are well-stocked and fresh.
Assist in ordering supplies and ensure that stock is rotated properly to minimize waste.
Ensure the section is organized, with ingredients and equipment stored correctly and ready for use.
6.
Maintaining Food Safety and Hygiene Standards
Adhere to and enforce all food safety and health regulations, ensuring that your section follows proper hygiene practices at all times.
Maintain cleanliness and organization in the section and ensure all equipment is cleaned and sanitized after use.
Ensure food is stored at the correct temperatures and all preparation meets safety standards to prevent contamination.
7.
Quality Control and Consistency
Monitor the quality of food at every stage, from preparation to plating, ensuring consistency in taste, texture, and presentation.
Regularly check food being sent out to ensure it meets the restaurant’s standards before it reaches the customer.
Take responsibility for rectifying any issues with dishes before they are served.
8.
Training and Mentorship
Train and mentor junior chefs in your section, ensuring they learn proper techniques and standards.
Provide ongoing feedback and support to the team to help them grow in their roles and improve their culinary skills.
Lead by example, demonstrating strong cooking skills and a positive attitude in the kitchen.
9.
Efficient Time Management and Organization
Ensure the section runs efficiently during service, keeping up with the pace of a busy kitchen.
Organize prep work in advance to minimize stress during service hours.
Prioritize tasks effectively, ensuring timely delivery of dishes while maintaining quality.
10.
Communication with the Front of House and Kitchen
Maintain clear and effective communication with the front-of-house team to ensure that orders are understood and managed correctly.
Collaborate with the head chef, sous chefs, and other chefs de partie to ensure smooth kitchen operations.
Address any issues or special requests promptly and efficiently during service.
11.
Assisting in Menu Planning and Cost Control
Assist in managing food costs by minimizing waste and optimizing the use of ingredients within your section.
Monitor the portioning of ingredients and ensure consistency to keep costs within budget.
Contribute to menu planning discussions with a focus on cost control and profitability without compromising quality.
12.
Handling Special Requests and Dietary Restrictions
Handle special requests and dietary restrictions with care, ensuring that dishes are prepared accordingly while maintaining taste and presentation.
Communicate any dietary restrictions or special requests to the team and ensure they are accommodated properly.
13.
Adhering to Health and Safety Protocols
Ensure that your section follows the restaurant's health and safety procedures at all times.
Report any kitchen safety hazards immediately and take steps to mitigate potential risks in your area of responsibility.
At Brasserie Astoria, we are committed to working with talented professionals and providing ample opportunities to grow and evolve in the fine dining industry.
Employee Benefits Include:
Competitive Salary
Opportunities to attend relevant industry courses (e.g. WSET)
Staff Meals
Birthday Leave
Staff Discounts at Restaurants under the Unlisted Collection Group
If you are an enthusiastic, motivated individual with a commitment to excellence, we invite you to join our Back of House team and help us create extraordinary dining experiences at Brasserie Astoria.
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