Chef De Partie

You are employed as a Chef De Partie and your duties shall include:

a) Oversee and coordinate the day-to-day kitchen operations of the outlet, ensuring smooth and efficient food preparation and service.
b) Lead the preparation and cooking of noodle dishes, soups, side dishes and other menu items according to the Company’s standard recipes and operating procedures.
c) Ensure consistency in food quality, taste, presentation, portioning and serving standards.
d) Supervise, coordinate and guide Cooks, Kitchen Assistants and other kitchen employees during preparation and service periods.
e) Assist with kitchen manpower deployment, work allocation and daily operational planning based on business requirements.
f) Monitor ingredient preparation, stock levels, ordering, receiving, storage, labelling and proper rotation of food supplies.
g) Monitor food costs, portion control, ingredient usage and wastage, and implement appropriate controls where required.
h) Conduct regular checks on food quality, freshness and preparation standards and take corrective action where necessary.
i) Train and coach kitchen employees on food preparation, cooking procedures, food safety, hygiene and Company standards.
j) Coordinate closely with the Assistant Manager and front-of-house team to ensure orders are prepared accurately and efficiently.
k) Assist Management with menu development, recipe improvements, new product trials and implementation of new menu items where required.
l) Ensure cleanliness and proper maintenance of kitchen stations, equipment, utensils, storage areas and other back-of-house areas.
m) Ensure compliance with applicable SFA requirements, food safety and hygiene standards, Workplace Safety and Health (WSH) requirements and Company policies.
n) Take charge of kitchen operations during the absence of the senior kitchen lead and report significant operational, manpower, equipment or food quality issues to Management.
o) Perform any other duties reasonably assigned by Management.