Chef De Partie

Description

Georges has a humble beginning at Pasir Ris Park. Founded in 1999, it started as a small sea sports centre with a beverage kiosk. It was started by an original group of friends known as the Georges brothers. It slowly evolved into a beach bar serving western grill. In the year 2004, Georges expanded inland and nestled itself along East Coast Road. It retained its rustic and beach allure with a Balinese theme. More importantly, it kept its concept of good food, great music, and friendliness. It is a place to meet regulars and make new friends. It is quite true that no one is a stranger @ Georges, and if you are, this is where strangers become friends!

Responsibilities and Duties

* Must be able work with minimum resources, lead a junior team under the supervision of a Sous Chef. * Preparing specific food items and meal components at your station * Following directions provided by the head chef and Sous Chef. * Collaborating with the rest of the culinary team to ensure high-quality food and service. * Keeping your area of the kitchen safe and sanitary. * Stocktaking and ordering supplies for your kitchen. * Supervise the cooks of arranging chiller, freezer and dry store in proper procedure. * Improving your food preparation methods based on feedback. * Assisting in other areas of the kitchen when required. * Assisting Sous Chef create new menu and suggestion. * Responsibility in maintaining equipment is part of priority in kitchen property. * Report immediate to ‘Maintenance group chat’ if any equipment faulty.

Qualifications and Requirements

* Singaporean or Permanent Resident * Flexible working hours subject to the demands of the business. * Able to work under pressure. * Excellent culinary catering talent * Able to work on weekends, PH and flexible shifts. * A team Player

Working Condition

Working hours

* 5 days / 44 hours, 6 days / 48 hours.

Other benefits

1. Performance Bonus Bi-yearly. payable in February and August at the sole discretion of the Management based on the basics of company sales performance and individual staff performance.* 2. Relocation allowance $10/day: in the event staff worked outside their organic outlet cluster. 3. Commission: Daily commissions based on daily outlet sales. two percent (2%) & four percent (4%) of the day sales shared equally among the Kitchen* 4. Allowances. Footwear for work: S50 for 2 years. 5. Health Allowance: S150 annually (Body Checkup/Dental/Vaccination) Minimum six (6) months employment 6. Birthday Vouchers: S100.00 (kakis App e-voucher/Applicable after confirmation) 7. Motorbike Allowance: $5 per working day 8. Annual Leave: 7 days. Leave increment shall be one (1) day per subsequent year, up to a maximum of fourteen (14) annual days. 9. PH entitlement per MOM 10. one (1) Duty Meal will be provided per shift. 11. Transport will be provided only after 11 pm or transfer between outlets on official duties. 12. 30% Discount for staff purchases.

Interview Process

CV screening → 1 to 2 interviews