Chef de Partie / Sous Chef (Fine Dining) [2868]

• Working Days: 5 days per week, Monday–Friday or Tuesday–Saturday
• Working Hours: 9-hour shift, 7am 630pm / 9am to 930pm
• Working Location: Jurong West
• Salary: $2,600–$4,500 + Overtime pay

Job Responsibilities

• Work closely with the Head Chef and Executive Chef to prepare and deliver dishes according to the restaurant’s standards.
• Follow established recipes and preparation methods accurately to maintain consistency and quality.
• Prepare and organise mise en place for the assigned station before service begins.
• Handle the preparation and cooking of various ingredients, including meat, vegetables and desserts.
• Ensure all dishes meet the required quality, taste and presentation standards.
• Keep the workstation clean, tidy and properly organised throughout the shift.
• Clean and sanitise kitchen areas, utensils, equipment and dishes in accordance with food safety requirements.
• Measure and portion ingredients accurately based on the required recipes.
• Store food items properly in suitable containers with the correct labels, dates and identification details.
• Support the team in maintaining a safe, efficient and well-organised kitchen environment.
• Cooperate with kitchen colleagues to ensure smooth daily operations and service

Job Requirements

• With experience in fine-dining experience /professional restaurant kitchen experience
• Experience in Korean, Japanese, Western, Italian cuisine or similar restaurant concepts will be an advantage

Lester Ong Yu Xuan | Reg No : R26162868

The Supreme HR Advisory Pte Ltd | EA No. : 14C7279