Sous Chef / Chef De Partie

Job Highlights

• Meal Provided
• Career Progression
• Employee Benefits

Job Responsibilities:

• Ensuring compliance to rules and regulations set by the Singapore Food Agency (SFA).
• Take cares of daily food preparation and duties assigned by the Head Chef
• Estimating daily production needs and checking of the quality of raw food before food preparation.
• Coordinates daily tasks with the supervising officers. Allocation of task to the Commis Chef/Kitchen Porter.
• Responsible to supervise Commis Chef/Kitchen Porter.
• Ensuring that the team follows good preservation and proper food handling standards and temperature at all times.
• Guides and trains the subordinates on a daily basis.
• Operates and maintain all kitchen equipment, reporting of any malfunctioning.
• Assist the Head Chef in the menu creation.
• Daily feedback collection and reporting of issues to Head Chef as they arise.

Job Requirement:

• Have a valid Basic Food & Hygiene Certificate
• Min. 2 years working experience in F&B industry
• Passionate about creating new dishes