Chef de Partie

The primary role is to ensure the preparation, cooking, presentation of meals and maintain hygiene standard in the kitchen.

Job Responsibilities

- To assist and receive instruction from Head Chef in running the station in the kitchen

- Inspect food preparation and serving area to ensure observance of safe, sanitary food handling practices

- To produce the highest quality of Preparation and managing waste

- Season and cook food according to recipes of the Head Chef

- Observe and test food to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils

- Weigh, measure and mix ingredients according to recipes or personal judgement, using various kitchen utensils and equipment

- Portion, arrange and garnish food and serve to guest. Ensure that food produced is consistently of high quality

- Ensure chillers are organised in an effective and efficient way

Requirement

- Experience in local / Asian cuisine
- Self-motivated and dependable

Benefits

• Annual eben claim (Holiday, HP etc) amounting to $500
• 1 month AWS
• Bonus
• Annual Increment

Working location - Singapore Funeral Parlour

Address : 91 Tampines Link Singapore 528746