Demi Chef De Partie

Description

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Responsibilities and Duties

# Food Preparation: ・Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating. ・Measure and weigh ingredients according to recipes and portion sizes. ・Follow standardized recipes and techniques to ensure consistent quality. ・Handle and store food items safely, adhering to hygiene and sanitation standards. # Cooking and Plating: ・Cook and present assigned dishes under the guidance of senior chefs. ・Monitor cooking times and temperatures to ensure food is cooked to perfection. ・Plate and garnish dishes according to established presentation guidelines. ・Ensure that portion sizes and plating aesthetics are maintained consistently. # Station Management: ・Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill). ・Organize and prioritize tasks to ensure timely and efficient food production. ・Stock and replenish ingredients and supplies as needed. ・Maintain cleanliness and organization of the work area. # Quality Control: ・Ensure that all food items meet the restaurant's quality standards. ・Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance. ・Monitor and report any issues or inconsistencies to senior chefs. ・Collaborate with the team to develop new dishes and refine existing recipes. # Collaboration and Communication: ・Coordinate with other kitchen staff to ensure smooth workflow and timely service. ・Communicate effectively with the chef de partie, sous chef, and other team members. ・Follow instructions, ask questions, and seek clarification when needed.

Working Condition

Working hours

・5 days 10am-2:30pm, 5pm-10:30pm

Qualification

Experience

・2~4 years of experience