Chef de partie - Singapore - SECOND CHAPTER PTE. LTD.

Description

1. Setting up the kitchen prior to a Restaurant opening

2. Preparing a particular kithcen station by bringing all food containers to point in the line

3. Cooking a specific portion of each plated meal

4. Assisting with marinating, cutting and precooking foods

5. Cleaning the kitchen before the restaurant closes

6. Cleaning and sanitising the kitchen area

7. Wrapping unused items and storing them in proper areas at the end shift

8. Plating food creatively and maximising customer enjoyment

9. Upholding kitchen hygiene and safety

10. Managing kitchen inventory effectively

11. Work in previous fine dining enviroment will be a advantage