Chef de Partie @ City Central Area | $3000 - $4000 | 6 days | Start Fast | Immediate
$ 3,000 - $ 3,000 / month
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Job Description:
To support the Head Chef, Sous Chef and ensure the restaurant is managed as a successful profit centre and maximises guest satisfaction through planning, organising, directing, controlling production and administration within the established company’s standards.
To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff.
Requirements:
Ensure that sushi section is fully prepared before the restaurant is open for business for Lunch and Dinner.
Allocate duties and responsibilities for each member of staff when they start their shift.
Prepare the rota for the coming week.
Brief all staff of any special changes to the menu and also communicate any special events organised for customers.
Run the team efficiently and effectively in the each section during service.
Oversee the kitchen team during service, ensuring optimum performance and high standards of cooking.
Keep the kitchen area neat and tidy and according to health and safety standards.
Ensure that all staff are trained in the preparation and cooking of all related foods.
Maintain par levels of all ingredients and ensure that there is a plentiful supply for lunch and dinner each day and over the weekend.
Ensure that all equipment and resources used by the chef are in good working order.
Maintain ongoing training with the existing team.
Carry out yearly appraisals with each member of the kitchen team and agree about training and development.
Carry out any other reasonable duties and responsibilities as assigned or as considered necessary.
Additional information:
Able to commence work on short notice period
6
days work week, split shift 10am at 10pm (3 to 6pm off time)
Interested candidates, please submit your resume and contact details for consideration to [email protected]
Ho Yu Qing Deborah (R1104551)
Crew by HRnet | HRnet Ventures Pte Ltd
24C2435
To support the Head Chef, Sous Chef and ensure the restaurant is managed as a successful profit centre and maximises guest satisfaction through planning, organising, directing, controlling production and administration within the established company’s standards.
To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff.
Requirements:
Ensure that sushi section is fully prepared before the restaurant is open for business for Lunch and Dinner.
Allocate duties and responsibilities for each member of staff when they start their shift.
Prepare the rota for the coming week.
Brief all staff of any special changes to the menu and also communicate any special events organised for customers.
Run the team efficiently and effectively in the each section during service.
Oversee the kitchen team during service, ensuring optimum performance and high standards of cooking.
Keep the kitchen area neat and tidy and according to health and safety standards.
Ensure that all staff are trained in the preparation and cooking of all related foods.
Maintain par levels of all ingredients and ensure that there is a plentiful supply for lunch and dinner each day and over the weekend.
Ensure that all equipment and resources used by the chef are in good working order.
Maintain ongoing training with the existing team.
Carry out yearly appraisals with each member of the kitchen team and agree about training and development.
Carry out any other reasonable duties and responsibilities as assigned or as considered necessary.
Additional information:
Able to commence work on short notice period
6
days work week, split shift 10am at 10pm (3 to 6pm off time)
Interested candidates, please submit your resume and contact details for consideration to [email protected]
Ho Yu Qing Deborah (R1104551)
Crew by HRnet | HRnet Ventures Pte Ltd
24C2435