Chef De Partie (Japanese Restaurant) - Only Singaporeans
- Plans, prepares and cooks menu items as directed by the Sous / Head Chef.
- Assists in the development and planning of menus, including future food trends, new styles of service and concepts.
- Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.
- Demonstrates and instructs cooks in food preparation and cooking skills.
- Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.
- Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.
- Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.
- Maintains a consistent understanding of food costing, sales mix and menu planning.
- Enforces controls to minimize food and supply waste and pilferage.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.
- Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.
- To take responsibility for contributing towards own development and attend training sessions or courses when required.
- Support safe work habits and a safe working environment at all times.
- Plans, prepares and cooks menu items as directed by the Sous / Head Chef.
- Assists in the development and planning of menus, including future food trends, new styles of service and concepts.
- Ensures that customers are given a prompt and efficient service with timely food preparation and delivery.
- Demonstrates and instructs cooks in food preparation and cooking skills.
- Compiles all food orders for the section, ensuring food quality and cost are in line the restaurant standards.
- Ensures stock, deliveries and wastage are all checked and recorded in line with the restaurant food standards.
- Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.
- Maintains a consistent understanding of food costing, sales mix and menu planning.
- Enforces controls to minimize food and supply waste and pilferage.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Responsible for stock taking of ingredients, utensils, supplies and equipment within the section of work.
- Ensures that food storage areas are maintained in accordance with the kitchen’s Hygiene, health and safety policies and procedures.
- To take responsibility for contributing towards own development and attend training sessions or courses when required.
- Support safe work habits and a safe working environment at all times.
Como Cuisine
Como Cuisine
via FastJobs
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