About The Company
Liberte HR are partnering with our client to open a new modern Filipino restaurant, Hayop, in Amoy Street. Hayop will look to be champion Filipino cuisine locally in Singapore, and represents an extension and elevated interpretation of the popular Philippines-based concept, Manam.
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
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:
- o Setting up and cleaning kitchen equipment
- o Dishwashing
- o Cleaning of kitchen surfaces, floors, and storage areas
- o 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.
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
Human Resource
- Guidance of Junior team members (i.e. Commis) to ensure they get up to speed with the Restaurants operating procedures
- Assist the Chef and Sous Chef in executing training programs for the Kitchen and Service Team
Requirements
- Minimum 2 years of experience in a professional kitchen
- Basic Food Safety Course Level 1
- Good communication and interpersonal skills
- Ability to converse in English
- Good Teamwork skills
- Good organization and planning skills
- Time management
- Ability to skillful multitask
- Problem analysis and problem-solving
