- Sentosa Gateway Southern Islands Southwest (Singapore) Singapore
Full Time Chef De Partie, F-B Culinary (Attractions - Destination Experience) Jobs, Salary up to SGD 4,000 in RESORTS WORLD AT SENTOSA PTE. LTD. Southwest (Singapore) - Maukerja
Chef De Partie, F-B Culinary (Attractions - Destination Experience)
RESORTS WORLD AT SENTOSA PTE. LTD.
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Job Description
Responsibilities
[Attraction: Universal Studios Singapore]
Job Responsibilities:
Section Operations & Food Production:
Set up the workstation with required mise en place, tools, equipment and supplies in accordance with established standards.
Review production schedules and par levels to establish daily priorities and ensure operational readiness.
Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.
Ensure consistency in food preparation, portioning and presentation standards.
Supervision & Team Coordination:
Supervise and guide junior kitchen team members within the assigned section.
Ensure team compliance with health, safety and food hygiene regulations.
Communicate operational needs and supply requirements to the Executive Chef in a timely manner.
Inventory & Cost Control:
Assist in controlling inventory levels and managing stock to minimize wastage.
Monitor food cost and ensure efficient utilization of ingredients.
Support requisition processes and ensure proper stock rotation.
Workplace Standards & Equipment Maintenance:
Inspect cleanliness and working condition of tools, equipment and supplies to ensure compliance with standards.
Maintain organization, cleanliness and sanitation of work areas at all times.
Job Responsibilities:
Certificate in Culinary Skills, GCE ‘O’ Levels or equivalent qualification.
Minimum 4 years of relevant experience in the F&B industry. Experience in QSR will be an added advantage.
Prior supervisory experience is preferred.
Good understanding of food cost control and inventory management.
Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.
Strong culinary and section management skills.
Ability to prioritise tasks and manage daily production efficiently.
Knowledge of food safety, hygiene, and HACCP standards.
Leadership capability to guide and develop junior team members.
Job Responsibilities:
Section Operations & Food Production:
Set up the workstation with required mise en place, tools, equipment and supplies in accordance with established standards.
Review production schedules and par levels to establish daily priorities and ensure operational readiness.
Prepare and fabricate meat, fish, and poultry for menu items according to recipes and specifications.
Ensure consistency in food preparation, portioning and presentation standards.
Supervision & Team Coordination:
Supervise and guide junior kitchen team members within the assigned section.
Ensure team compliance with health, safety and food hygiene regulations.
Communicate operational needs and supply requirements to the Executive Chef in a timely manner.
Inventory & Cost Control:
Assist in controlling inventory levels and managing stock to minimize wastage.
Monitor food cost and ensure efficient utilization of ingredients.
Support requisition processes and ensure proper stock rotation.
Workplace Standards & Equipment Maintenance:
Inspect cleanliness and working condition of tools, equipment and supplies to ensure compliance with standards.
Maintain organization, cleanliness and sanitation of work areas at all times.
Job Responsibilities:
Certificate in Culinary Skills, GCE ‘O’ Levels or equivalent qualification.
Minimum 4 years of relevant experience in the F&B industry. Experience in QSR will be an added advantage.
Prior supervisory experience is preferred.
Good understanding of food cost control and inventory management.
Ability to work independently or collaboratively in a fast-paced environment with minimal supervision.
Strong culinary and section management skills.
Ability to prioritise tasks and manage daily production efficiently.
Knowledge of food safety, hygiene, and HACCP standards.
Leadership capability to guide and develop junior team members.
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