Chef De Partie - Toa Payoh

• Checks the quality of raw materials in assigned areas, as well as storage, handling and usage.
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.
• Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
• Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.
• To ensure that all kitchen Mise en Place is prepared according to production plan.
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.
• To carry out checks of all refrigerators and freezers at least twice daily, for proper functioning and cleanliness.
• To ensure constant rotation of all stocks in the kitchens.
• To ensure highest standards of hygiene are always adhered to throughout Food preparation.
• Responsible for the cleanliness of respective section.
• Ensure all equipment is being maintained and cleaned regularly.
• Always keep workstations clear, clean and tidy.
• Ensures Mise en Place is always done according to Minimum Operating standards and meets with Sous Chef daily to plan daily Food & Beverage activities.
• Assist in other food production areas as and when required.
• Actively participate in all training activities.
• Ensure full co-operation and good relationship with all other service colleagues and departments.
• Participate and serve guests during outside catering as and when assigned.
• Performed any other duties as required by the Executive Chef, Executive Sous Chef from time to time.

Requirements:

• Minimum 3 years’ related experience in high volume kitchen.
• Knowledge in Asian cuisine will be preferred.
• Commitment to work rotating shifts, weekends and public holidays