Total 3 job vacancies by Second Chapter Pte. Ltd.

A demi chef de partie, palay a crucial role in the kitchen,

preparing and cooking meals to the restaurant standard

Mentoring and leading junior kitchen staff by nurturing their skill

Ensure consistent quality in dishes and prepare top quality dishes

Managing kitchen inventory effectively, oversees the storage and usage of ingredients, minimizing waste and maintaining optimal freshness.

Coordinate with suppliers, manage orders, and keep meticulous records of inventory level

upholding kitchen hygiene and safety is essential

Maintaining cleanliness and organizing within the section, managing kitchen equipment and meeting hygiene standards

1. Setting up the kitchen prior to a Restaurant opening

2. Preparing a particular kithcen station by bringing all food containers to point in the line

3. Cooking a specific portion of each plated meal

4. Assisting with marinating, cutting and precooking foods

5. Cleaning the kitchen before the restaurant closes

6. Cleaning and sanitising the kitchen area

7. Wrapping unused items and storing them in proper areas at the end shift

8. Plating food creatively and maximising customer enjoyment

9. Upholding kitchen hygiene and safety

10. Managing kitchen inventory effectively

11. Work in previous fine dining enviroment will be a advantage

Able to work in a fine dining enviroment

Prepping various ingredients such as meats and vegetables

Measuring out meal ingredients according to a recipe

Collabrating with the Executive Chef and Cooks to prepare meals

Cleangin up the kithcen space after cooking each meal and ensuring the prep area and kitchen area is cleaned and sanitized at the end of shift

Maintaining a pantry stock record

Rotating stock items as per established procedures.

Restocking the pantry and fridge or freezer as necessary

Properly storing food items as appropriate temperatures

Ordering new ingredients as requires