Chef de Partie - Singapore - INDIGO BLUE KITCHEN PTE. LTD.

Description

• Responsible for helping Sous Chef in the smooth running of Koal's kitchen's daily operations
• 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
• 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, wok, 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 interdepartmental 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.

• GCE O level / SPM

• 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 reachin and walkin fridges
• Excellent knowledge of food hygiene regulations and company quality standards

• 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