Chef De Partie

Description

Vibe dining has officially taken over Singapore. Like all things new and natural, Big Wine Freaks lives up to its namesake, setting out to put the fun in funk.

Responsibilities and Duties

・Execute all kitchen tasks efficiently and effectively under the guidance of the Head Chef and Sous Chef. ・Prepare and plate dishes according to the established recipes and standards, ensuring consistency and quality. ・Assist in the preparation of ingredients, including chopping, seasoning, and portioning as necessary. ・Maintain cleanliness and organization of work stations, ensuring adherence to food safety and sanitation guidelines. ・Support the team during busy service periods by multitasking and prioritizing tasks as needed. ・Actively contribute to maintaining inventory levels and notifying supervisors of any shortages or discrepancies. ・Collaborate with colleagues to troubleshoot and resolve any kitchen-related issues that may arise during service. ・Stay updated on menu changes and special offerings, assisting with the implementation as directed by the culinary leadership. ・Embrace opportunities for learning and growth, actively seeking feedback to improve skills and performance.

Qualifications and Requirements

・Proven experience as a Chef de Partie n a high-end restaurant or luxury dining establishment. ・Basic knowledge of kitchen operations, including food preparation techniques and kitchen equipment usage. ・Familiarity with food safety and sanitation standards, with the ability to maintain a clean and organized work environment. ・Strong attention to detail and ability to follow recipes and instructions accurately. ・Able to handle the demands of a fast-paced kitchen environment. ・Willingness to learn and adapt to new techniques and procedures as directed by the culinary leadership. ・High school diploma or equivalent education may be required, although relevant work experience may compensate for formal education requirements. ・Strong problem-solving and communication skills. ・Flexibility and adaptability to meet the dynamic demands of the industry.

Working Condition

Working hours

・5 Days 44 hours, Sunday off

Other benefits

・Competitive salary with room for negotiation for exceptional candidates. ・Opportunity to be part of a dynamic and creative culinary team. ・Transportation provided for after-hours shifts. ・Annual Leave (AL) and benefits discussed during the interview.

Interview Process

CV screening → 1 interview → Working Trial