Chef De Partie, F&B Culinary (Attractions & Destination Experience)
-
HarbourFront MRT, Bukit Merah
8 Sentosa Gateway, Singapore, 098269
- Full Time
- 5 Day Week
S$3500 - 4000 / month
[Attraction: Universal Studios Singapore]
Job Responsibilities:
Section Operations & Food Production:
- Set up the workstation with required mise en place, tools, equipment and supplies in accordance with established standards.
- Review production schedules and par levels to establish daily priorities and ensure operational readiness.
- Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.
- Ensure consistency in food preparation, portioning and presentation standards.
Supervision & Team Coordination:
- Supervise and guide junior kitchen team members within the assigned section.
- Ensure team compliance with health, safety and food hygiene regulations.
- Communicate operational needs and supply requirements to the Executive Chef in a timely manner.
Inventory & Cost Control:
- Assist in controlling inventory levels and managing stock to minimize wastage.
- Monitor food cost and ensure efficient utilization of ingredients.
- Support requisition processes and ensure proper stock rotation.
Workplace Standards & Equipment Maintenance:
- Inspect cleanliness and working condition of tools, equipment and supplies to ensure compliance with standards.
- Maintain organization, cleanliness and sanitation of work areas at all times.
Job Responsibilities:
- Certificate in Culinary Skills, GCE ‘O’ Levels or equivalent qualification.
- Minimum 4 years of relevant experience in the F&B industry. Experience in QSR will be an added advantage.
- Prior supervisory experience is preferred.
- Good understanding of food cost control and inventory management.
- Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.
- Strong culinary and section management skills.
- Ability to prioritise tasks and manage daily production efficiently.
- Knowledge of food safety, hygiene, and HACCP standards.
- Leadership capability to guide and develop junior team members.
About the Employer
BRN/UEN: 200502573D
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