Minimum 5 years of experiences in a full fletch kitchen with at least 2 years in the similar capacity
Competencies
Possess food hygiene and safety certification
Able to work on rotating shifts, weekends & public holidays
Possess a well-groomed, professional appearance
Demonstrates a full understanding of their role and carries it out in line with their job description
Works effectively with the rest of the team
Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources
Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions
Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
Benefits
Health insuranceVision insuranceEquity / stock options
Additional Information
LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!
Be part of our diverse and inclusive team.
Job Responsibilities
- As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef
- The management of a section with the assistance of Commis Chefs
- The preparation and cooking of food to the restaurant specific standards
- Development and supervision of the Commis Chef on section
- Awareness and implementation of waste controls
- Section stock control and rotation
- Completion of the cleaning schedule for the kitchen
- Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
- Detailed Knowledge of the full menu
- Team working
- Compliance with legal requirements under the H&S act 1974 and food hygiene
- Adherence to all policies, procedures, standards, specifications, guidelines and training programs
- Reporting of maintenance issues to the relevant parties
- All restaurant and menu standards adhered to at all times
- Food produced to highest standards and to restaurant specification
- Wastage kept to an absolute minimum
- Stock items used in the correct order
- Ability to give a detailed description of all dishes
- All health and safety requirements met and documentation including cleaning schedules and temperature records completed
- Full support given to Sous and Head Chef and colleagues
- Smooth and efficiently run section, tasks completed in a timely manner
- Regular and consistent training, coaching and support given to Commis chefs
Job Requirements
Education & Certification
- Diploma/Degree in Culinary Arts/ Pastry or related field preferred
Marinabaysands · Marina Bay Sands, Singapore