Chef De Partie

OUR STORY

Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts.

Keef the Beef's signature dish The PL was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction. sweetens the steak and creates the multi-dimensional flavour.

Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT)

DUTIES & RESPONSIBILITIES

CHEF DE PARTIE

. Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant.

. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

. Coordinates daily tasks with Head Chef.

. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

. Ensure that the production, preparation and presentation of food are of the highest quality at all times.

. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

. Full awareness of all menu items, their recipes, methods of production and presentation standards.

. Follows good preservation standards for the proper handling of all food products at the right temperature.

. Operate and maintain all department equipment and reporting of malfunctioning.

. Ensure effective communication between staff by maintaining a secure and friendly working environment.

. Establishing and maintaining effective inter-departmental working relationships.

. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business

. Personally responsible for hygiene, safety and correct use of equipment and utensils.

. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

. Checks periodically expiry dates and proper storage of food items in the section.

. Consults daily with Head Chef on the daily requirements, functions and also about any last-minute events or reservations.

. Assess quality control and adhere to restaurant service standards.

. Possess food safety qualifications.

. Carry out any other duties as required by management.