OUR STORY
Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.
Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour.
Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)
DUTIES & RESPONSIBILITIES
CHEF DE PARTIE
· Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant.
· Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
· Coordinates daily tasks with Chefs.
· 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.
· 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.
· 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.
· Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
· Personally responsible for hygiene, safety and correct use of equipment and utensils.
· 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 chef on the daily requirements, functions and also about 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.
· Possess food safety qualifications.
· Carry out any other duties as required by management.
