Chef-De-Partie - Singapore - HAYOP PTE. LTD.

HAYOP PTE. LTD. Singapore

1 week ago

Description

Roles & Responsibilities

New Concept Opening at Amoy Street

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

We are looking for passionate individual's to join us on this incredible journey

Job Summary

The Chef-de-Partie plays a more active role with the Sous Chef to ensure the kitchen is fully prepared to execute and present our guests with delectable dishes. He/she shall assist the Sous Chef in the management of day to day kitchen operations and is responsible for supervising the Commis' and providing them with proper guidance to ensure the Company's standards are consistently met.

Duties and Responsibilities

1.Operations

Support the Head / Sous Chef with daily food preparation to ensure the smooth running of kitchen operations.

Full awareness and ability to prepare and execute all menu items.

Able to estimate and report daily production needs to the Head / Sous Chef and assess the quality of raw and cooked food items to ensure safety standards are met.

Carry out daily kitchen preparation which includes, but is not limited to:

Washing, peeling, and/or cutting a variety of vegetables and fruits

Clean and cut a variety of meats and seafood

Prepare sauces and condiments

Prepare all other ingredients and menu components

Carry out daily general kitchen duties which include, but are not limited to:

Setting up and cleaning kitchen equipment

Dishwashing

Cleaning of kitchen surfaces, floors, and storage areas

Trash disposal

Support the team in recipe development, planning and creation of new dishes

Adhere to food safety and hygiene standards stipulated by the Government and Company.

Assist the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stock and efficient utilization of kitchen equipment.

Foster and promote a cooperative working environment.

Any other duties as assigned by Head Chef or Sous Chef.

2.Service

Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

Participate in service to support the team should the need arise

3.Human Resource

Guidance of Junior team members (i.e. Commis') to ensure they get "caught up to speed" with the Restaurant's operating procedures

Assist the Chef and Sous Chef in executing training programs for the Kitchen and Service Team

Requirements:
-With at least 2 years of experience in a professional kitchen

Comfortable and willing to interact with guests

Well-groomed with a pleasant disposition

Team player

Ability to work independently and in a team

Friendly and courteous

Good communication and interpersonal skills

Ability to converse in English

Good Teamwork,Organization and planning skills

Time management

Ability to skillful multitask

Leadership

Problem analysis and problem-solving

Working Hours

5.5 Working days per week

Default Sunday and Monday Morning Off

Monday (4pm to 10pm)

Tuesday to Saturday (10.30am to 10pm) (Inclusive of 2 hours break)

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

Statutory leaves

Outpatient & dental claim

Hospitalisation & Surgical Insurance Coverage

Training Opportunities

Career Advancement

Tell employers what skills you have

Recipes
Leadership
Ingredients
Food Safety
Cooking
Ability To Work Independently
Interpersonal Skills
Purchasing
Sanitation
Time Management
Human Resource
Team Player
Disposition
Cut

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