- Upper Paya Lebar Road Tai Seng Southeast (Singapore) Singapore
Full Time Chef De Partie (Asian Cuisine) Jobs, Salary up to SGD 3,300 in COMPASS GROUP Southeast (Singapore) - Maukerja
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Job Description
Responsibilities
Job Responsibilities:
Work closely with their superiors and the kitchen management team to develop and adhere to a budget, ensuring cost-effective procurement and utilization of ingredients and supplies
Monitor food costs, manage inventory, and implement strategies to minimize waste, controlling food usage in line with established standards
Update and maintain data tracking systems to provide accurate financial information for management decisions
Prepare meals in accordance with portion and quality standards specified in recipes, ensuring consistency and excellence in taste and presentation
Keep up to date with the latest culinary trends, and implement changes in recipes or work methods pertaining to menus, daily specials, and promotional activities
Maintain a safe and sanitary kitchen environment by adhering to hygiene and safety regulations set by the company, government, or clients
Ensure the safe operation of all equipment and promptly report any faulty equipment to superiors
Mentor and guide junior kitchen staff to enhance their culinary skills, teamwork, and adherence to safety and hygiene standards
Perform any other related duties as assigned by the immediate superior, adapting to the evolving needs of the kitchen and demonstrating flexibility in managing a variety of tasks
Job Requirements:
Proven experience as a Chef De Partie or equivalent role
Prior Central Kitchen experience
Excellent leadership and communication skills
Detail-oriented, creative, and dedicated to culinary excellence
Good command of written and spoken language skills in English
Work closely with their superiors and the kitchen management team to develop and adhere to a budget, ensuring cost-effective procurement and utilization of ingredients and supplies
Monitor food costs, manage inventory, and implement strategies to minimize waste, controlling food usage in line with established standards
Update and maintain data tracking systems to provide accurate financial information for management decisions
Prepare meals in accordance with portion and quality standards specified in recipes, ensuring consistency and excellence in taste and presentation
Keep up to date with the latest culinary trends, and implement changes in recipes or work methods pertaining to menus, daily specials, and promotional activities
Maintain a safe and sanitary kitchen environment by adhering to hygiene and safety regulations set by the company, government, or clients
Ensure the safe operation of all equipment and promptly report any faulty equipment to superiors
Mentor and guide junior kitchen staff to enhance their culinary skills, teamwork, and adherence to safety and hygiene standards
Perform any other related duties as assigned by the immediate superior, adapting to the evolving needs of the kitchen and demonstrating flexibility in managing a variety of tasks
Job Requirements:
Proven experience as a Chef De Partie or equivalent role
Prior Central Kitchen experience
Excellent leadership and communication skills
Detail-oriented, creative, and dedicated to culinary excellence
Good command of written and spoken language skills in English
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