Chef De Partie

Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:

• Follow the Sous Chef / Head Chef's guidance on kitchen operations
  
• Prep required ingredients and sauces
  
• Check, monitor, and ensure adequate supply at the cooking stations
  
• Prepare specific food items and stock up required fresh produce for the day's usage
  
• Adhere to strict hygiene standards and good food handling practices at all times
  
• Be responsible for stock rotation by ensuring the freshness of ingredients to be used
  
• Practice proper inventory management through the safeguarding of stocktaking and ordering of supplies
  
• Any other skill-development or ad-hoc task as assigned
  

Job Requirements:

• 1 or 2 years related experience in a Food &
  Beverage (F&
  B)establishment
  

*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Cooks and CDPs into established Junior Sous Chefs and Sous Chefs

• A valid Food Hygiene Certificate registered with Singapore Food Agency (SFA)
  

*If you do not have a valid food hygiene certificate, the Company will arrange the training and certification

• Able to work under pressure in a fast-paced, yet fun environment
  
• Great communication skills with positive, interpersonal skills
  
• A team player with a good sense of job responsibility and a keen eye for details
  
• Honest willingness to learn and grow with the Company
  

We look forward to receiving your application, and the opportunity to meet you!