Demi Chef de Partie (Breakfast Room Kitchen) - Frasers House, a Luxury Collection Hotel, Singapore

JOB SUMMARY

Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures

CANDIDATE PROFILE

Education and Experience

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen
  

CORE WORK ACTIVITIES

• Adhere HACCP policies and procedures within the hotel
• Maintain cleanliness and hygiene of your work stations and maintenance of equipments
• Communicate with team member of hazardous situation and notify supervisors of potential dangers
• Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods
• Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
• Adhere hotel brand standards
• Establish and maintain effective employee working relationships
• Attend and participates in all kitchen briefings and meetings
• Attend and participate in training sessions as scheduled
• Communicate politely and display courtesy to guests and internal customers