Chef De Partie - Rapid Progression

Job Responsibilities include, but not limited to:

• To ensure mise- en place is prepared fresh for each service, standard set by the Sous Chef
• All food items are correctly stored in daily working station used in rotation with a minimum wastage. 
• Communicate with Chef and Sous Chef to ensure that all promotions and new menus are completed to the agreed standard.
• Consistent preparation and presentation of all dishes which complies to the recipe manual in section as designated by Sous Chef and Executive Chef
• Check the kitchen cleanliness and storage for hygiene purpose
• Check event order on daily basis
• Prepare  buffet, set lunch & dinner for function & Daily routine
• Check & monitor the whole production and operations
• To ensure creative garnishing of all plates is clearly followed to the specification designated by Executive Chef and Sous Chef. 
• To ensure that all dishes are cleanly presented on time for each service with a minimum complaints.
• To order stores for the required daily business and to follow up the correct order in food stock sheets every night to achieve cost and agreed budget.
• To train all trainees in your section according to standard set by the Sous Chef.
• To arrive at work on time according to time sheet, and always be ready for each service.
• Health and safety to comply to Singapore law requirements with minimum complaint.
• Perform all other duties as assigned by supervisors/management.

Benefits

• 5 days work week
• Uniform provided, meal allowance, Bonus + AWS;
• Career Advancement Opportunity
• Fun Working Environment

Employability Partner: NTUC’s e2i (Employment and Employability Institute)