Chef De Partie

2 weeks ago

Orchard, Singapore The American Club of Singapore Full time $40,000 - $80,000 per year

Responsibilities:

  • Reports to the Executive Sous/ Sous Chef daily for communication of concerns and opportunities
  • Assists in managing the activities of assigned outlet kitchen / section
  • Assists in maintaining food quality and presentation
  • Assists with maintaining kitchen labor and related costs controls
  • Participates in outlet staff scheduling, training, motivating, safety, and recommends counseling where required
  • Involvement with proper product and workflow
  • Involved with SOP Manual procedures for Outlet Kitchen Operations
  • Follows up on quality control with the most economical usage of products
  • Monitors that Job Descriptions of kitchen staff are performed as stated
  • Follows through on proper maintenance and sanitation of kitchen equipment and facilities
  • Involved with implementing progressive staff training and development programs
  • Suggests and assists with menu and recipe upgrading, development, and implementation
  • Ensure effective lines of communication are in place at all levels
  • Adheres to budgets and objectives set and established by the management
  • Attends daily line ups and ensures appropriate information is channeled to subordinates in an effective manner
  • Performs all duties delegated to Management Staff and conducts himself in a "Role Model" manner, to encourage all employees to likewise
  • Conducts training for junior staff on Basics & food handling techniques
  • Adheres to deadlines and objectives for the yearly business plan
  • Ensure daily HACCP system in place.
  • Inspects, supervises and participates in the cleaning of kitchens.
  • Able to handle customers' last minute request special food.

Requirements:

  • Certificate from a recognized culinary institution
  • Minimum of 6 years with progressive positions from Cook I in varying cuisine's in comparable operations (For Chef De Partie role)
  • Strong culinary knowledge on Western with emphasis on American and basic knowledge on Asian cuisine
  • Knowledge of religious dietary requirements
  • Knowledge in Production flow and equipment usage

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