Chef De Partie (5days 44hrs / Wine Bar / Sunday off)
$ 4,000 - $ 4,000 / month
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Simplified
・$2,500 - $4,000
・New Opening Wine Bar
・Located at Outram Park
・5 days work 44 hrs / Sunday Off
＜Benefits＞
Competitive salary with room for negotiation for exceptional candidates.
Transportation provided for after-hours shifts.
Annual Leave (AL) and benefits discussed during the interview.
＜Responsibilities＞
Execute all kitchen tasks efficiently and effectively under the guidance of the Head Chef and Sous Chef.
Prepare and plate dishes according to the established recipes and standards, ensuring consistency and quality.
Assist in the preparation of ingredients, including chopping, seasoning, and portioning as necessary.
Maintain cleanliness and organization of work stations, ensuring adherence to food safety and sanitation guidelines.
Support the team during busy service periods by multitasking and prioritizing tasks as needed.
Actively contribute to maintaining inventory levels and notifying supervisors of any shortages or discrepancies.
Collaborate with colleagues to troubleshoot and resolve any kitchen-related issues that may arise during service.
Stay updated on menu changes and special offerings, assisting with the implementation as directed by the culinary leadership.
＜Requirements＞
Proven experience as a Chef de Partie n a high-end restaurant or luxury dining establishment.
Basic knowledge of kitchen operations, including food preparation techniques and kitchen equipment usage.
Familiarity with food safety and sanitation standards, with the ability to maintain a clean and organized work environment.
Strong attention to detail and ability to follow recipes and instructions accurately.
Able to handle the demands of a fast-paced kitchen environment.
Willingness to learn and adapt to new techniques and procedures as directed by the culinary leadership.
Strong problem-solving and communication skills.
EA Personnel Name: Masashi Kinoshita
EA Personnel No: R22110252
EA License No: 22C1267
・New Opening Wine Bar
・Located at Outram Park
・5 days work 44 hrs / Sunday Off
＜Benefits＞
Competitive salary with room for negotiation for exceptional candidates.
Transportation provided for after-hours shifts.
Annual Leave (AL) and benefits discussed during the interview.
＜Responsibilities＞
Execute all kitchen tasks efficiently and effectively under the guidance of the Head Chef and Sous Chef.
Prepare and plate dishes according to the established recipes and standards, ensuring consistency and quality.
Assist in the preparation of ingredients, including chopping, seasoning, and portioning as necessary.
Maintain cleanliness and organization of work stations, ensuring adherence to food safety and sanitation guidelines.
Support the team during busy service periods by multitasking and prioritizing tasks as needed.
Actively contribute to maintaining inventory levels and notifying supervisors of any shortages or discrepancies.
Collaborate with colleagues to troubleshoot and resolve any kitchen-related issues that may arise during service.
Stay updated on menu changes and special offerings, assisting with the implementation as directed by the culinary leadership.
＜Requirements＞
Proven experience as a Chef de Partie n a high-end restaurant or luxury dining establishment.
Basic knowledge of kitchen operations, including food preparation techniques and kitchen equipment usage.
Familiarity with food safety and sanitation standards, with the ability to maintain a clean and organized work environment.
Strong attention to detail and ability to follow recipes and instructions accurately.
Able to handle the demands of a fast-paced kitchen environment.
Willingness to learn and adapt to new techniques and procedures as directed by the culinary leadership.
Strong problem-solving and communication skills.
EA Personnel Name: Masashi Kinoshita
EA Personnel No: R22110252
EA License No: 22C1267
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