Chef De Partie

You are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of food.

Essential Functions:

The preparation and cooking of food to the restaurant specific standards

Development and supervision of assigned kitchen section

Section stock control and rotation

Responsible of the cleaning schedule for the kitchen

Keeps outlets clean and complies with food safety standards

Monitors and maintains kitchen tools and equipment

Overall improves kitchen performances

Train team members by observing, providing feedback, communicating expectations, and following up to increase their performance

Works all outlets in the Back of House to assist team during peak times and to maintain service and quality standards

Communicate daily toolbox meeting, shift priorities, and daily productions to all team to ensure they are prepared and set up for success

Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained

Set up the kitchen with tools, and materials to ensure the team has the tools needed to prepare food

Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations

Inspect, count, and perform inventory levels of walk-ins, freezers, prep areas, coolers, and dry storage

Monitor and evaluate products and services provided by suppliers/ vendors to ensure quality standards

Opens for Singaporeans and Singapore PRs only