Job Summary:
Reporting to the Sous Chef, the Chef de Partie (Cold Kitchen) is responsible for overseeing the preparation, presentation, and quality of all cold dishes, including salads, appetizers, charcuterie, canaps. The role requires creativity, precision, and adherence to food safety standards while maintaining the high culinary standards of PARKROYAL COLLECTION Marina Bay, Singapore.
Key Responsibilities:
- Prepare and present high-quality cold dishes, including salads, cold appetizers, pts, cured meats, seafood platters, and fruits.
- Ensure all cold kitchen items meet the restaurant's standards for taste, portioning, and visual appeal.
- Assist in menu development for seasonal and special event offerings.
- Ensure proper stock rotation, minimize waste, and maintain accurate food inventory.
- Monitor and maintain hygiene and sanitation standards in compliance with Singapore's food safety regulations (SFA).
- Follow HACCP guidelines and ensure all food handling, storage, and preparation meet safety standards.
- Maintain cleanliness and organization of the cold kitchen, including refrigeration and workstations.
- Conduct regular checks on food quality and freshness.
- Work closely with other kitchen sections to ensure smooth service flow.
- Assist in training junior kitchen staff on cold kitchen techniques and plating standards.
- Communicate effectively with the culinary and service teams to meet guest expectations.
Requirements:
- Experience: Minimum 3 years in a professional kitchen, with at least 1 year in a cold kitchen (garde manger) or similar role in a hotel or upscale restaurant.
- Skills:
Proficiency in cold food preparation and sauce-making.
Strong knowledge of food safety and hygiene standards.
Creative plating and presentation skills.
Ability to work under pressure in a fast-paced environment. - Education: Culinary diploma or equivalent certification preferred.
- Attributes: Team player, detail-oriented, and passionate about culinary excellence.
Working Conditions:
- Shift work, including weekends and public holidays.
- Fast-paced, high-pressure environment.
