Chef de Partie - Singapore - RESTAURANT ZEN PTE. LTD.

RESTAURANT ZEN PTE. LTD. Singapore

5 days ago

Description

Roles & Responsibilities

We are looking for an ambitious and talented chef to join our team at Zén in Singapore.

Zén is the sister restaurant to 3-Michelin star Frantzén in Stockholm. The tasting menu is carefully curated and based on both local and world-class delicacies. Guest can expect the finest ingredients sourced from the region and beyond. The gastronomic experience spans three floors in a classic shophouse building in downtown Singapore.

The successful candidate will

Have 1 year plus experience in the same role
Michelin star experience is preferable, but no essential
Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
Coordinate daily tasks with the Sous Chef
Responsible to supervise junior chefs and interns
Ensure that the production, preparation and presentation of food are of the highest quality at all times
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Follows good preservation standards for the proper handling of all food products at the right temperature
Ensure effective communication between staff by maintaining a secure and friendly working environment
Establishing and maintaining effective inter-departmental working relationships
Personally responsible for hygiene, safety and correct use of equipment and utensils
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
Daily feedback collection and reporting of issues as they arise
Assess quality control and adhere to service standards

Tell employers what skills you have

Recipes
Leadership
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Sanitation
Fine Dining
Authorization
Team Player
Catering
Pastry
Hospitality

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