Chef de Partie, Cold Production
$ 2,800 - $ 2,800 / month
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The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.
Primary Responsibilities
Food quality
Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
Constantly assesses freshness, presentation and temperature of food served.
Cost control
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
Hygiene and sanitization
Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are fresh and within its expiry date.
Primary Responsibilities
Food quality
Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
Constantly assesses freshness, presentation and temperature of food served.
Cost control
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
Hygiene and sanitization
Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are fresh and within its expiry date.