Job Descriptions
- As a Chef De Partie, the incumbent will be working closely with the Sous Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
- The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
- The incumbent must assist the Head Chef and Sous Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources.
- The Chef De Partie has to demonstrate and practice high levels of working hygiene and safety in the kitchen at all times.
Job Requirements
- Degree/Diploma in Culinary Arts / Pastry / Hospitality / Restaurant Management / Restaurant Operations.
- Individuals with 3-5 years of experience in a fine dining restaurant/Michelin-starred establishment.
- Michelin-starred experience is an added advantage.
Working hours
- 5 days
