Creative Eateries

Chef De Partie

Creative Eateries| Date Posted: 30-Jun-2020
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Job Nature:
Permanent
Position Level:
Entry Level, Experienced
Job Category:
Qualification:
'N' Levels / 'O' Levels, ITE/ NITEC/ Higher NITEC, Diploma

Job Description

 

Overall Job Objectives

The Chef de Partie oversees a section of the kitchen (i.e. pastry, butchery, fish, sauces and vegetables). This role also prepares, cook and present dishes within his/her specialty. He/she manages, and trains Cook working with him/her and assist the Sous Chef and Head Chef to develop new dishes and menus. He ensures high standards of food hygiene and adheres to the health and safety practices. He/She monitors portion control to reduce wastes and maintain profit margins. He/She should have an organisational flair and possesses the ability to delegate tasks appropriately.

 

Core Responsibilities

Business Management

  • Implement kitchen operations for service excellence
  • Solve problems and make decisions at supervisory level
  • Ensure quality control and presentation of the food
  • Ensure proper handling and storage of all food items in accordance with the standards and sanitation regulations
  • Adhere to Standard Operating Procedures (SOP) and safety procedures
  • Manage productivity improvements

Leadership and People Management

  • Establish relationships for customer confidence
  • Facilitate effective teamwork, communication and engagement at the workplace
  • Provides direction to the kitchen helpers (i.e. Commis Cooks, Kitchen Helper, Stewards)
  • Demonstrate the service vision

Food and Beverage Production and Service

  • Supervise food quality production
  • Understand nutritional and dietary requirements
  • Demonstrate advanced dry heating cooking techniques
  • Demonstrate advanced moist heat cooking techniques
  • Demonstrate sous vide method
  • Grind wet flour
  • Identify meat and its fabrication and utilisation in culinary
  • Identify seafood and its fabrication and utilisation in culinary
  • Understand Asian food culture and technique
  • Understand Halal food requirements (if applicable)
  • Manage site/outlet and equipment maintenance

Service Excellence

  • Project a positive and professional image
  • Respond to service challenges

Workplace Safety and Health

  • Maintain workplace safety and health policies and procedures
  • Apply food safety management systems for food service establishments
  • Conduct F&B hygiene audit

 

Requirement

  • No prior experience required
  • Relevant experience in the F&B industry will be an advantage
  • Basic English and 1 other language
  • WSQ Basic Food Hygiene certificate
  • Willing to work on rotating shifts
  • Willing to work on weekends and public holidays
  • Must be able work in a kitchen environment and able to withstand exposure to heat, steam and fire
  • Work independently and in a team
  • Being physically and mentally fit
  • Work in a fast paced and demanding environment
  • Have strong passion and high energy to deliver quality food and achieve customer’s satisfaction
Company Overview
Creative Eateries