Chef de partie

Description

Join our team and contribute to delivering exceptional dining experiences in a well-regarded hotel. You'll be responsible for preparing and presenting high-quality dishes, while also playing a role in training and mentoring other culinary staff. This position offers opportunities for career growth and development within a supportive environment.

Responsibilities and Duties

- Culinary Production: - Prepare, cook, and present dishes for the hotel restaurant, adhering to established quality standards. - Maintain high standards for food presentation. - Team Leadership and Training: - Manage and train cooks working within your team. - Contribute to a positive and collaborative kitchen environment. - Menu Development and Innovation: - Assist the Sous Chef and Head Chef in developing new dishes and menu items. - Hygiene and Safety: - Ensure that you and your team maintain high standards of food hygiene and comply with health and safety regulations. - Operational Efficiency: - Monitor portion control and waste management to maintain profit margins.

Qualifications and Requirements

- Culinary Expertise: - Possession of relevant professional culinary qualifications. - At least 2 years of experience in a similar culinary role. - Teamwork and Communication: - Ability to work independently and as a collaborative team player. - Strong interpersonal and communication skills. - Work Flexibility: - Willingness to work rotating shifts, weekends, and public holidays. - Ability to work a 5 day work week. - Eligibility: - Open to Singaporean Citizens and Permanent Residents only.

Working Condition

Salary

Basic Salary 2200