Chef de Partie

2 weeks ago

Singapore SATS Full time

Job Title: Chef de Partie (Pastry)
- Job Location: Inflight Catering Centre 1

**About Us**:
SATS is Asia's leading provider of food solutions and gateway services. Using innovative food technologies and resilient supply chains, we create tasty, quality food in sustainable ways for airlines, foodservice chains, retailers and institutions. With heartfelt service and advanced technology, we connect people, businesses and communities seamlessly through our comprehensive gateway services for customers such as airlines, cruise lines, freight forwarders, postal services and eCommerce companies.
- Job Description:
**About Us**:
Headquartered in Singapore, SATS Ltd. is one of the world’s largest providers of air cargo handling services and Asia’s leading airline caterer. SATS Gateway Services provides airfreight and ground handling services including passenger services, ramp and baggage handling, aviation security services, aircraft cleaning and aviation laundry. SATS Food Solutions serves airlines and institutions, and operates central kitchens with large-scale food production and distribution capabilities for a wide range of cuisines.

**Why Join Us**:
At SATS, people are our greatest asset and we build our success on the knowledge, expertise and performance of every contributor, by embracing diversity and uniqueness. As part of our holistic approach and commitment to embracing FAM (Fulfilling, Appreciated, Meaningful) in the workplace, we offer the runway to develop Fulfilling careers that foster your career growth, recognising and Appreciating the strength of talent and capabilities that we continue to build internally; and inspiring and encouraging each other to make Meaningful contributions in the work we do at SATS.

**Key Responsibilities**:

- To plan the roster and deployment of staff, and plan production schedules to ensure OTP (On Time Performance)
- Interpret menu specification; implement and supervise meal production, according to menu specifications and menu cycle
- Train team members in correct specifications and production methodologies before menu changes and liaise with relevant departments (e.g. Hot Kitchen, Japanese Kitchen, Purchasing)
- Conduct staff briefing sessions to keep all staff informed and up to date on company and client requirements
- Carry out raw materials ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
- Ensure staff in CK/PN comply with all procedures, rules and regulations as set out by the SOPs, hygiene guidelines and internal procedures set out by EC or ESC
- To assist the EC & ESC in identifying problems, conducting investigation and resolve routine problems
- Monitor the performance of all machines, equipment, chillers, freezers in CK/PN and report any malfunction or breakdown to Technical & ESC
- Perform daily random sampling of dished items with ESC/CDP to verify dishing specs and correct dishing irregularities
- Monitor and reduce food wastage

**Key Requirement**:

- Formal qualifications as a chef with minimum 5 years of relevant work experience
- Have good knowledge in preparation of cakes, pastry and desserts preparation
- recognised culinary certificate/ qualification and large food production experience would be an advantage
- Ability to work in a large brigade with a multi culture team
- Basic written and spoken English skills required to communicate effectively with team and stakeholders
- A passion for cooking and interest in inflight catering

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