Senior Chef De Partie

3 weeks ago

Singapur, Singapore Marina Bay Sands Full time

JOB SCOPE

Support Sous Chef to run daily kitchen operations. Train Chef de Partie and Commis to understand kitchen standards and hygiene related topics. Follow standard recipes and guidelines for food presentation, production, and portioning controls. Manage stocks for daily mise en place production, place food order and conduct regular check when doing goods receiving to ensure quality is met.  Knowledge of Las Vegas Sands food & safety hygiene policy, color labelling, recording of food temperature and well verse in handling of kitchen equipment Commit to serving and producing high quality food standard, applying “First in First out” Best kitchen practice and adhering to stringent hygiene standards. Responsible for the food production following the flow from when it gets delivered to the guest plate; be in control of the step by step preparation.  Comply and ensure hygiene policies are strictly adhered to a daily basis being relentless checking and controlling cooks applying all standards in place. Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues. Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product. Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers.  Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. Comply and ensure Marina Bay Sands (Las Vegas Sands Corporation) hygiene policies are strictly adhered to on a daily basis.

REQUIREMENTS

Diploma / Certification in Culinary or Management. At least 5 years of supervision position experience in a 4-5 star hotel or quality restaurant Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment. Excellent logistical, culinary and leadership skills. Fluent in English, knowledge of additional languages is advantages. Willing and able to do shift work. Have a well-groomed and professional appearance. Work inside and continuously maneuver in and around the Kitchen.

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