Job Summary: The Chef de Partie plays a crucial role in the kitchen brigade, ensuring the smooth and efficient operation of their assigned section. They are responsible for preparing and cooking dishes to the highest standards, following established recipes and culinary techniques. Additionally, they assist in menu planning, inventory management, and maintaining a clean and organized work environment.
Responsibilities:
- Food Preparation and Cooking: Prepare and cook dishes according to recipes and specifications, ensuring consistency in taste, presentation, and quality.
- Station Management: Oversee the assigned section of the kitchen, including coordinating and delegating tasks to other kitchen staff, such as Commis Chefs and Kitchen Assistants.
- Menu Development: Collaborate with the Head Chef and Sous Chefs to develop new dishes, as well as suggest improvements to existing menu items.
- Inventory Control: Monitor and manage inventory levels for ingredients and supplies, ensuring sufficient stock for daily operations while minimizing waste.
- Quality Control: Conduct regular inspections of food products to ensure freshness and adherence to quality standards. Maintain high standards of hygiene and sanitation in the kitchen.
- Training and Development: Provide guidance and training to junior kitchen staff, assisting them in developing their culinary skills and knowledge.
- Adherence to Health and Safety Regulations: Ensure compliance with food safety regulations, as well as health and safety standards in the kitchen.
- Communication: Maintain open communication with other members of the kitchen brigade, as well as front-of-house staff, to ensure smooth coordination during service.
- Problem-solving: Address any issues or challenges that arise during service promptly and effectively, finding solutions to ensure customer satisfaction.
- Continuous Improvement: Seek opportunities for continuous improvement in kitchen operations, including workflow efficiency, recipe refinement, and cost control measures.
Qualifications:
- Previous experience working as a Chef de Partie or in a similar role within a professional kitchen environment.
- Culinary degree or relevant culinary certification is preferred.
- Strong culinary skills and knowledge of cooking techniques.
- Excellent organizational and time management skills.
- Ability to work well under pressure in a fast-paced environment.
- Attention to detail and a commitment to quality.
- Effective communication and leadership abilities.
- Flexibility in scheduling, including evenings, weekends, and holidays.
Only Singaporean, PR and LTVP holders may apply. Kindly email your CV to [email protected]
