Chef de Partie - Singapore - LSS ZENIYA PTE. LTD.

Description

Responsible for helping Sous Chef in the smooth running of the kitchen's daily operations

Responsible for the smooth and efficient running of a specific station

Responsible for the calling of orders / ensuring food is served within a stipulated time for a specific section

Responsible for ensuring consistency in the quality of food prepared by Demi Chefs

Responsible for running a section, training, supervising Commis / Cooks and Demi Chefs de Partie

Job Description

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques.

Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the Restaurant.

Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinates daily tasks with Head Chef and Sous Chef.

Responsible to supervise Commis cooks.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times

Chef de partie is responsible for one or more stations, such as the grade manger, fryer, noodles and pastry.

Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Follows good preservation standards for the proper handling of all food products at the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Ensure effective communication between staff by maintaining a secure and friendly working environment.

Establishing and maintaining effective inter-departmental working relationships.

Maintaining quality and controlling costs in a volume food business.

Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Demonstrate correct use of equipment and practice work safety.

Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Checks periodically expiry dates and proper storage of food items in the section.

Consults daily with Head Chef and Sous chef on the daily requirements, functions and also any last-minute events.

Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

Daily feedback collection and reporting of issues as they arise.

Assess quality control and adhere to restaurant service standards. Carry out any other duties as required by management.

Job Specifications

Qualifications:

Advanced Cert in Culinary Skills

Experience:

5 - 8 years experience in the kitchen

Skills and Knowledge:

Very good knowledge of ingredients

Very good knowledge of food handling, food preparation and cooking procedures for a specific station

Acute taste for food

Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station

Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges

Excellent knowledge of food hygiene regulations and company quality standards

Personal Qualities:

Passion to cook

Able to work at a fast pace and under pressure

Creative in working with ingredients

Positive attitude

Responsible

Good attention to detail

Good organisational and supervisory skills

Able to work in a team

High standard of personal hygiene