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Chef De Partie

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Job Duties
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
  • Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
  • Follows proper plate presentation and garnish set up for all dishes.
  • Work in any section of the kitchen when necessary, due to business levels or host shortages.
  • Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
  • Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
  • Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
  • Assists in the building of an efficient team of hosts by taking an active interest in their welfare, safety, training and development.
  • Ensures that all hosts have a complete understanding of and adhere to the hotels policies and procedures.
  • Attends meetings and briefings as instructed by the Executive Chef.
  • Always strive to perform any additional duties and responsibilities given
  • Respond to change in the departmental function as dictated by the industry, company or resort.
  • Develop menus and set standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
  • Work in any section of the kitchen when necessary, due to business levels or host shortages.

Requirements

Qualifications:

  • Diploma of college or university completion and achievements of food and beverage / hotel management.
  • Any courses relating to food preparation or the culinary arts.

Work Experience:

  • Two years or more of kitchen experience. Kitchen experience is essential.

Technical Skills:

  • Advanced MS Office and Outlook platforms.
  • Cutting, Cooking, and Plating Skills.
  • Operations of sections, hotel policies regarding food and beverage operations. In addition first aid is preferred.
  • Familiar with food and hygiene codes, policies and procedures.
  • Sustainable, market exploitation, food cost controlling knowledge and knowledge of kitchen equipment.
  • Very good command over written and spoken English.
  • Excellent attitude under pressure, and after long hours.

Work Environment:

  • Heavy lifting of materials up to 25lbs may be required.
  • Must be able to stand for long periods of time.
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Chinatown / Tanjong Pagar
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