Chef de Partie

Culinary - Pastry Grand Park City Hall, Singapore


Description

Job Responsibilities: 

  • To assist the Junior Sous Chef / Sous Chef in the management and supervision of the related food preparation, kitchen operations as assigned and adhere to restaurant policies, procedures, standards and local legislations 
  • To be pro-active towards the training and development of kitchen staff, focusing on achieving consistent quality products and ensuring that the kitchen staff are motivated, disciplined and productive 
  • To assist as required in creative food preparation, while being aware and goal oriented towards the established financial budgets 
  • To be aware of financial budgets and goals and consistently seek ways to maximize revenue and profit 
  • To ensure all food items are prepared per standard recipe while maintaining portion control and minimise wastage 
  • To manage kitchen inventory that food stock levels are of adequate quantity and quality in relevance to hotel occupancy and functions forecast 
  • To ensure that all relevant buffet / display set up are prepared ahead of guests' arrival and in adherence with hotel standards
  • To delegate responsibilities to team members, manage and consistently provide feedback on team members work performance  
  • To be aware of new items, which are introduced onto the market and keep up with the latest product trends 
  • Any other suitable task as and when assigned by the Junior Sous Chef / Sous Chef

 
Job Requirements: 

  • Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential 
  • Creativity and extensive knowledge of food products, modern trends and techniques
  • Strong leadership and people management skills