Chef De Partie

Description

Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience. His reverence for two of the world’s richest culinary legacies – Japan’ s and Italy ’s – shines through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore. In delivering the signature terra Tokyo Italian Omakase, Chef Seita continues to push boundaries with his culinary creativity, crafting each course from hand-selected seasonal ingredients direct from Japan’s farms and producers.

Responsibilities and Duties

・Preparing, cooking and presenting high quality dishes within the specific section ・Preparing meat, fish and vegetables ・Assisting with the management of health and safety ・Assisting with the management of food hygiene practices ・Managing and training any Commis Chefs ・Monitoring portion and waste control ・Overseeing the maintenance of kitchen and food safety standards ・Ability to perform under pressure

Working Condition

Working hours

・5 days, [Mondays to Fridays:] 10am - 3pm, 5pm-10:30pm, [Saturdays:] 2:30pm - 10:30pm, [Sundays:] Not working

Qualification

Specific skills

・Minimum 2 years working experience in a fine dining establishment ・Knowledge of Japanese Ingredients a plus but not strictly necessary ・Food hygiene certificate

Interview Process

CV screening → 1 interview