CHEF DE PARTIE

9-12 Years

SGD 8,500 - 12,750 per month

Save

Early Applicant

Job Description

Food preparation and cooking: Prepare and cook menu items to a high standard, often specializing in a particular area like fish, meat, or sauces.
Station management: Set up and manage a specific kitchen station, ensuring all ingredients and equipment are ready for service.
Quality control: Ensure all food prepared meets the kitchen's standards for quality, presentation, and portion control.
Supervision and training: Oversee and train junior chefs (commis chefs) and kitchen staff, ensuring they follow proper procedures.
Hygiene and safety: Maintain a clean and sanitary work environment, and ensure all health and safety regulations are followed.
Inventory and waste management: Monitor stock, control waste, and ensure proper storage and rotation of ingredients.
Collaboration: Assist senior chefs (such as the Head Chef or Sous Chef) with menu planning, recipe creation, and other administrative tasks.