CHEF DE PARTIE, Singapore

Main Responsibilities
Kitchen Section Management
Manage and oversee a specific kitchen section assigned by the Sous Chef or Head Chef Ensure smooth operations within the assigned station during service Maintain consistency in food quality, taste, and presentation Food Preparation
Prepare and cook dishes according to company recipes and standards Ensure ingredients are properly prepared and stored Assist in daily mise en place preparation Team Support
Supervise and guide Commis Chefs and kitchen assistants Assist in training junior kitchen staff Coordinate with other kitchen sections for smooth service flow Hygiene & Safety
Maintain cleanliness and hygiene standards within the assigned section Follow SFA food safety regulations and workplace safety standards Ensure proper food handling and storage procedures Inventory & Cost Control
Monitor stock usage within the assigned section Assist in reducing food wastage and controlling kitchen costs Report low stock levels to kitchen management