Job Purpose
To oversee a specific section of the kitchen and ensure the preparation, cooking, and presentation of high-quality Italian dishes in accordance with the restaurant's standards, food hygiene laws, and workplace safety guidelines in Singapore.
Key Responsibilities
1. Food Preparation & Cooking
- Prepare and cook authentic Italian dishes (e.g., pasta, risotto, antipasti, pizza, etc.) according to standard recipes and portion sizes.
- Maintain consistency in food quality, taste, and presentation.
- Monitor mise end place for the designated section.
2. Section Management
- Supervise and guide junior kitchen staff (e.g., Commis) in the assigned section.
- Ensure all equipment and tools are used safely and maintained in good working condition.
3. Hygiene, Safety & Compliance
- Comply with Singapore Food Agency (SFA) and National Environment Agency (NEA) regulations on food hygiene and sanitation.
- Maintain cleanliness and hygiene in the kitchen section at all times.
- Ensure proper storage and labelling of food items following FIFO/FEFO methods.
- Observe all Workplace Safety & Health (WSH) practices as per MOM regulations.
4. Inventory & Stock Control
- Assist in stock rotation, inventory control, and reporting of wastage.
- Inform Sous Chef/Head Chef of low stock levels and assist with receiving and checking deliveries.
5. Collaboration & Communication
- Coordinate with other sections to ensure smooth service during peak periods.
- Attend briefings, training, and evaluations as required by management.
Job Requirements
Qualifications & Experience
- Minimum 8 years of experience in an Italian kitchen, preferably in a similar Chef de Partie role.
- Diploma or Certificate in Culinary Arts (preferably with Italian cuisine specialization).
- Valid Food Hygiene Certificate recognized by NEA (mandatory in Singapore).
Skills & Attributes
- Strong knowledge of traditional and modern Italian cuisine.
- Excellent kitchen and time management skills.
- Team player with good communication and leadership qualities.
- Able to work on weekends, public holidays, and rotational shifts.
Working Conditions
- 5-day work week / Rotating shifts
- Standing for extended periods in a hot kitchen environment
- Complying with hygiene audits and regular inspections
