Position: Chef De Partie
- Salary: S$ 2,800- S$ 3,300
- Working Days & Hours: 5 days’ work week
- Working Location: Chinatown (New opening from Nov onwards)
The restaurant:
Join us at Yān Huo, a new chinese cuisine tapas concept in the heart of Chinatown, among the beautiful conservation houses that hold the stories of the past. Our restaurant is not just a place to dine, but a space to gather, reconnect, and celebrate the joy of reunions with friends and family.
At Yān Huo, we bring together the warmth of Chinese cuisine tradition and the excitement of innovation. Our Chinese cuisine tapas-style menu offers both beloved classic dishes and inventive fusion creations that pay homage to our roots while embracing the future.
We're looking for passionate individuals who share our love for food and connection to join our team. If you believe in the magic of a shared meal, where every dish is a moment to bond, we’d love to meet you. Help us create unforgettable reunions, one bite at a time!
Be part of the Yān Huo family.
A concept by Fleursophy Group
Job Duties:
1. Responsible for the day-to-day operation of the kitchen and producing the highest standard of food at all times
2. Assist in research and development (R&D) for new menu items, recipes, products and processes. Improve on existing menu items
3. Comply with all Company policies and procedures to ensure that all statutory regulations complied
4. Establish performance and development goals for team members.
5. Assist Head Chef in ordering stocks to maintain inventory at all times
6. Follow procedures to ensure proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste.
7. Promote teamwork and quality service through daily communication and coordination with other departments
8. Working closely with other Chefs of all levels
9. Perform other duties as directed by management / stakeholders
10. Cook and maintain kitchen Standard Operating Procedures (SOPs)
Job Requirements
1. At least 1 year of experience in the similar industry
2. Balancing skill in cost management
3. Innovative in curating new dishes
4. Positive attitude in interacting with both guests and staff
