Chef de Partie (CDP)
$ 3,000 - $ 3,000 / Per Mon
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Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!
TEAMWORK MAKES THE DREAM WORK!
We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!
Locations: Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City
Job Description:
Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:
Follow the Sous Chef / Outlet Chef's guidance on kitchen operations
Prep required ingredients and sauces
Check, monitor and ensure adequate supply at the cooking stations
Prepare specific food items and stock-up of required fresh produce for the day's usage
Adhere to strict hygiene standards and good food handling practices at all times
Responsible for stock rotation by ensuring the freshness of ingredients to be used
To practice proper inventory management through the safeguarding of stock taking and ordering of supplies
Any other skill-development or ad-hoc task as assigned
Job Requirements:
1 to 3 years related experience in a Food & Beverage (F&B) establishment
*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Chefs into established CDPs, Junior Sous Chefs and Sous Chefs
Able to work under pressure in a fast-paced, yet fun environment
Great communication skills with positive, interpersonal skills
A team player with a good sense of job responsibility and a keen eye for details
Honest willingness to learn and grow with the Company
TEAMWORK MAKES THE DREAM WORK!
We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!
Locations: Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City
Job Description:
Work closely with the Head Chef to help in the menu preparation together with the back-of-house (BOH) team:
Follow the Sous Chef / Outlet Chef's guidance on kitchen operations
Prep required ingredients and sauces
Check, monitor and ensure adequate supply at the cooking stations
Prepare specific food items and stock-up of required fresh produce for the day's usage
Adhere to strict hygiene standards and good food handling practices at all times
Responsible for stock rotation by ensuring the freshness of ingredients to be used
To practice proper inventory management through the safeguarding of stock taking and ordering of supplies
Any other skill-development or ad-hoc task as assigned
Job Requirements:
1 to 3 years related experience in a Food & Beverage (F&B) establishment
*If you do not have prior experience or limited training, we still welcome your application if you are genuinely keen to learn, grow and develop as we have a long and positive track record of developing our entry-level Commis Chefs into established CDPs, Junior Sous Chefs and Sous Chefs
Able to work under pressure in a fast-paced, yet fun environment
Great communication skills with positive, interpersonal skills
A team player with a good sense of job responsibility and a keen eye for details
Honest willingness to learn and grow with the Company
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