Chef De Partie

Responsibilities

• Food Preparation & Cooking
• Prepare, cook, and present menu items according to the café's recipes and quality standards.
• Handle both Western and Asian dishes efficiently during lunch and dinner service.
• Ensure food is prepared consistently in terms of taste, portion size, and presentation.
• Monitor cooking times and temperatures to maintain product quality.
• Prepare sauces, stocks, marinades, and mise en place before each service.
• Kitchen Operations
• Manage and oversee the assigned kitchen station.
• Coordinate with Sous Chef, Head Chef, and kitchen team to ensure smooth daily operations.
• Prioritize orders during peak periods while maintaining quality and speed.
• Minimize food wastage through proper portion control and stock rotation.
• Food Safety & Hygiene
• Maintain a clean, organized, and sanitary work environment at all times.
• Comply with Singapore Food Agency (SFA) food hygiene and food safety standards.
• Follow HACCP principles and safe food handling procedures.
• Ensure proper storage, labeling, and rotation of ingredients using FIFO practices.
• Inventory Management
• Monitor daily stock levels for the assigned section.
• Report shortages or damaged ingredients promptly.
• Assist in receiving, checking, and storing deliveries.
• Help conduct regular inventory and stock counts.
• Equipment Maintenance
• Operate kitchen equipment safely and correctly.
• Ensure all kitchen tools and equipment are cleaned after use.
• Report faulty equipment immediately for repair or replacement.
• Teamwork & Supervision
• Train and guide junior kitchen staff, cooks, and kitchen assistants.
• Delegate tasks efficiently within the assigned station.
• Foster teamwork and maintain effective communication with both kitchen and service staff.
• Quality Control
• Ensure every dish meets the café's quality and presentation standards before service.
• Check freshness and quality of ingredients daily.
• Monitor customer feedback and recommend improvements where appropriate.
• Workplace Safety
• Follow workplace safety procedures and use kitchen equipment responsibly.
• Maintain cleanliness to prevent accidents and contamination.
• Wear appropriate PPE and kitchen uniforms during working hours.

Requirements

• Diploma or Certificate in Culinary Arts or equivalent experience.
• Minimum 2-5 years of relevant experience as a Chef or Chef de Partie in a café, restaurant, or hotel.
• Strong knowledge of Western and Asian cuisine preparation.
• Ability to work efficiently under pressure in a fast-paced kitchen.
• Good knowledge of food hygiene and Singapore food safety regulations.
• Positive attitude, leadership skills, and strong teamwork.
• Working Conditions
• Able to work rotating shifts, weekends, and public holidays.
• Comfortable standing for long hours in a fast-paced kitchen environment.
• Able to lift and handle kitchen supplies and ingredients safely.
• Key Performance Indicators (KPIs)
• Consistent food quality and presentation.
• Timely preparation and service of orders.
• Compliance with food hygiene and safety standards.
• Minimal food wastage and effective stock management.
• Positive customer feedback on food quality.
• Efficient teamwork and kitchen productivity.

Additional Information

The Bark Cafe , an al fresco café and restaurant located at Upper Changi Road North, Singapore, serving a combination of Western and Asian cuisine in a high-volume casual dining environment. (HeritageSG) CHEF / CHEF DE PARTIE The Bark Cafe Upper Changi Road North, Singapore Job Summary The Chef / Chef de Partie is responsible for managing a designated kitchen section while ensuring the consistent preparation and presentation of high-quality Western and Asian dishes. The role requires maintaining food quality, kitchen hygiene, operational efficiency, and compliance with Singapore food safety regulations.

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