Chef-De-Partie (Cold Kitchen)

Description

This role centers on the creation and execution of high-quality culinary offerings for the hotel's dining establishment. The individual will play a vital part in ensuring the smooth operation of the kitchen, contributing to menu development, and upholding the highest standards of food preparation and safety.

Responsibilities and Duties

* Prepare, cook, and present food items for the hotel restaurant, adhering to established recipes and quality standards. * Provide guidance and training to fellow kitchen staff, fostering a collaborative and efficient work environment. * Collaborate with the Sous Chef and Head Chef to conceptualize and develop innovative menu items. * Maintain rigorous food hygiene practices and ensure strict adherence to health and safety regulations. * Monitor portion control and minimize food waste to optimize profitability.

Qualifications and Requirements

* Possession of relevant professional culinary certifications or qualifications. * Minimum of two years of practical experience in a comparable culinary role. * Demonstrated ability to work autonomously and collaboratively within a team setting. * Availability to work a five-day workweek, including rotating shifts. * Strong interpersonal and communication skills. * Flexibility to work shifts, weekends, and public holidays. * Open to Singaporean Citizens and Permanent Residents exclusively.

Working Condition

Salary

Basic Salary 2200