Job Description

Chef de Partie:





All preparation and cooking based on daily production schedule Bulk cooking in central kitchen environment To ensure all packing room activity are as planned and follow To ensure quality of preparations, cooking and packing meet the standard and maintain proper consistency in food quality set by management To ensure required workplace safety, food handling and hygiene standards are followed. To ensure all cook/operator in all production area work are efficiency and productivity Maintain a clean and organized production area Check that quantity and quality of finish goods are proper planned and done based on production schedule Check that quantity and quality of raw material ordered are received and stored in proper condition

Job Requirements

Five years experience or more in western cooking and managing a culinary team in a catering operation Equipped with excellent sense of taste and creativity in food presentation. Ability to perform in a fast-paced environment Required to work on weekend and public holidays Required to start work early in the morning Staying East Preferred (Bedok) 6 days work week * 7am to 5pm