Chef De Partie

Singapore, Singapore

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Responsibilities:

Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards
Assist with overseeing the daily operation of the kitchen
Prepare the daily mis-en-place and food productions
Execute and maintain standard recipes, cooking techniques and presentation to assure consistency
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Ensures that food storage areas are maintained in accordance with the kitchen\xe2\x80\x99s hygiene, health and safety policies and procedures
Monitor Kitchen maintenance and report any defects of operating equipment to the Head Chef / Chef de Cuisine
Any other ad-hoc tasks assigned by the Head Chef

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