Job Description

Low Tide is looking for Chef de Partie Join Team Low Tide and work with people who are passionate about what they do. Low Tide is Singapore\xe2\x80\x99s first Southeast Asian tropical cocktail bar, bringing the flavours and experiential service once loved by Tiki enthusiasts of the 30s-50\xe2\x80\x99s to the modern day concrete jungle that is Singapore. Run by the founders of Sago House (Asia\'s 50 Best Bars, World\'s 100 Best Bars), their mission statement is to bring this vibrant and eclectic cocktail bar to the masses. Your Role

• Ensuring that all food is of excellent quality, and served in a timely manner.
• To run and supervise any kitchen section to the required standards set by the Head Chef.
• Assist in menu planning, keeping in mind budget, and availability of seasonal ingredients.
• Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
• Appropriately delegate jobs to junior chefs and apprentices and support them in their development.
• Ensure good stock and waste control is practiced.
• Ensure adequacy of supplies at the cooking stations.
• Coordinating kitchen staff, and assisting them as required.
• Enforcing safety and sanitation standards in the kitchen.
• Assist in creating new recipes to keep the menu fresh.
• Help to maintain a climate of smooth and friendly cooperation.
• Perform other duties as assigned by the head chef and management.

• Recognised culinary qualification or similar discipline; Culinary school degree/diploma preferred.
• Minimum 1 year relevant experience in similar role
• Advanced knowledge of the culinary arts and working knowledge of F&B profession principles and practices.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Meticulous with good organizational skills.
• Team player with good interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.

• 5 Day work week
• Salary Range: from $2,400 - $2,800 (based on experience)
• Annual Leave: 7 Days in year one, 14 Days in year two, and 21 Days from year three onwards
• Medical Benefits (Upon confirmation) for full time employees
• Late Night Transport - Operations staff who end work after midnight can claim for transport expenses or use the cab charge