LY12- Chef De Partie / Station chef - Fine Dine | Shift | Up to $3600

• Position Title: Chef De Partie
• Location : Newton
• Working Days : 44hrs per week including weekend and PH
• Salary : $2,500 - $3,600 Gross (Depends on Experience)

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Roles & Responsibilities

. Assist in all preparations as instructed. Clean, cut and trim all the different vegetables, make all the basic sauces and stocks, make all the basic preparations and mise en place as instructed.

. Check all the kitchen equipment to make sure that they are in good working condition, and report to supervisor on any problems. Prepare the necessary work orders to the maintenance department

. Check on the proper storage and adequate temperature for all products to avoid the development and growth of any bacteria.

. Be aware of the danger of contaminated food and the need to proper checking and turnover of the mise en place in the refrigerators. Report to supervisors on any problems arise and take the appropriate actions.

. Assist in collecting all the food from the general storeroom, check that the requisitions are properly filled by the store man, and report to supervisor if any problem arises. Keep the transport food trolley clean, ready and in good order.

. Assist in preparing the finishing work of all dishes of section during the service period, as instructed by supervisor

. Maintain proper cleanliness of the work station at all times clean, sanitize working tools several times a day in accordance with NEA health rules.

. Assist in cleaning the refrigerator, setting up the work station for the day and involving the Stewarding personnel in general cleanliness, sanitation and staff personal cleanliness and hygiene

. Attend any training sessions as instructed by supervisor, and always strive to keep abreast of any new procedures, and regularly work on upgrading general knowledge with the help of supervisor.

. Take notes on new recipes, new procedures, keep learning process going at all times so as to improve professional knowledge

. Maintain a professional and positive attitude towards colleagues and supervisors, and abide by the established house rules and employees hand book and ensure a smooth running of the section/restaurant kitchen

. Keep proper, discipline work practices at all times, check on personal hygiene and cleanliness, clean uniforms etc.

. In charge of supporting Resident Chef / Sous Chef in monthly COGS and ordering of ingredients and ensure all place and done according to reservation.

. Ensure all kitchen staff discipline and adhere to all safety procedure.

Requirements

. With fine dine experience