Chef De Partie

10 hours ago

Central Region, Singapore 67 Pall Mall Singapore Ltd. Full time $40,000 - $60,000 per year

Report to – Senior Sous Chef / Head Chef

Key Areas of Responsibility

  • That all food on the given section is prepared in accordance with established recipe cards and methods.
  • Supervise and coordinate activities within your designated section of the kitchen
  • That there are sufficient quantities of ingredients to prepare the required mise en place by communicating with the relevant Sous Chef/Head Chef in a timely manner.
  • That all dishes and mise en place are tasted to ensure correct flavour and seasoning and checked with Head Chef/Sous Chef.
  • That dishes are plated to the required the portion control and visual standard before being sent into the club for service.
  • To ensure appropriate levels of production in direct relation to the level of business.
  • That the kitchen is organised kept clean by following the correct procedures to meet the statutory food hygiene and food safety standards.
  • That all equipment / utensils in the section are correctly handled and maintained.
  • That suggestions are made in order to participate in menu planning as appropriate.
  • That mistakes are avoided by regularly checking standards and requirements with the senior team
  • That the section team are guided, organised and supervised to the required standard
  • To ensure the kitchen is run to a consistently high standard in the Head Chef's absence
  • To ensure all dishes are correctly presented before being sent into the club for service
  • To ensure all 'mise en place' is tasted as it is prepared, and all dishes are tasted to ensure correct flavour and that recipes have been properly followed.
  • To ensure mise-en-place and food stuffs are correctly stored at all times with accurate preparation date and use by date labels in line with our Food Safety policies.
  • To ensure menu ideas are provided as appropriate to assist with menu planning.
  • To ensure all junior kitchen staff comply with all kitchen standards, rules and regulations.
  • To ensure you seek to continuously improve by learning and developing new skills and keeping up to date with latest developments in the sector
  • Helping in any area of the club when circumstances dictate

(We regret that only shortlisted candidates will be notified.)

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