CHEF DE PARTIE (5 day work week)

About the role

Ensure the consistency in the preparation of all food items Maintain proper rotation of product in all chillers to minimize wastage/spoilage Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Responsible to supervise junior chefs or commis. 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. Full awareness of all menu items, their recipes, methods of production and presentation standards. Good command of spoken English Pleasant and outgoing personality Team player, preferable with good communication and interpersonal skills Positive service attitude, coachable, willingness to learn High standard of personal hygiene Able to work on weekends and public holidays 5 day work week Variable and daily incentive scheme Free shuttle bus from Tanah Merah MRT station

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