- Singapore
Kerja Sepenuh Masa Chef de Partie [5.5 Days | VivoCity], Gaji tinggi SGD 3,200 di GFM VIVO CITY PTE. LTD. - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Job Description – Chef de Partie
We are looking for an experienced and dependable
Chef de Partie
to manage an assigned kitchen section and ensure that all dishes are prepared to the restaurant’s quality, presentation and hygiene standards.
Key Responsibilities
Take responsibility for an assigned kitchen section and ensure its smooth daily operation.
Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.
Complete daily mise en place before each service period.
Check the freshness and quality of ingredients before use.
Ensure that customer orders are prepared accurately and served promptly.
Maintain consistency in the taste, quality and presentation of all dishes.
Coordinate with other kitchen sections to ensure efficient food service.
Guide and supervise Commis Chefs, cooks and kitchen helpers.
Assist in training new kitchen employees on recipes and kitchen procedures.
Monitor ingredient levels and inform the Sous Chef or Head Chef when supplies need replenishing.
Minimise food wastage through proper portioning, storage and stock rotation.
Follow food hygiene, sanitation and workplace safety procedures.
Keep the assigned workstation, kitchen equipment and storage areas clean and organised.
Assist with receiving, checking and properly storing food deliveries.
Report equipment faults, ingredient shortages and food-quality concerns promptly.
Support the Sous Chef and Head Chef with daily kitchen operations.
Carry out other duties assigned by the Sous Chef, Head Chef or Kitchen Manager.
Requirements
Relevant experience as a Chef de Partie, Demi Chef de Partie or experienced Cook.
Good knowledge of food preparation, cooking methods and kitchen operations.
Able to manage an assigned kitchen section independently.
Able to follow recipes and maintain consistent food quality.
Good understanding of food hygiene and workplace safety standards.
Strong teamwork, communication and time-management skills.
Able to guide and supervise junior kitchen employees.
Responsible, punctual and able to work efficiently under pressure.
Willing to work shifts, weekends and public holidays as scheduled.
ABOUT US
“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.
Starting out as a seafood wholesaler, Mr Lee drove from client to client in search of buyers. After many barramundis and even more car fresheners, Greenwood Fish Market began in 2003.
Now a family-run seafood restaurant and fish market, we specialise in cold water seafood with a range that’s a tad different from the local scene. From giant halibuts to elusive monkfish, we even carry a collection of over 25 oysters. Our supply spans Canada, Holland, America, New Zealand, Australia and South Korea. Mostly, from friends-turned-suppliers:
Tommy from Korea was our Jeju tour guide before he started sending us seafood. The Wong family in Alaska had been our B&B hosts. Now, they send us hand-caught salmon every season. The list goes on.
So, thanks for being a part of our fishy family. We’re a crazy bunch of fishermen – nothing gets us more excited than sharing about our love for the sea. Stay kick-bass awesome. We hope to see you reel soon.
VISION
We aspire to establish a legacy as Singapore’s most dynamic and trusted seafood specialists with a reputation for exceptional value. Our goal is to offer the widest range of the freshest, healthiest, and highest quality seafood sourced directly from the world’s best fisheries and harvesters.
MISSION
For our Customers
To make the world’s best seafood accessible to everyone by committing ourselves to quality standards
For our Team
To build on our expertise by cultivating a culture of curiosity and open-mindedness
For our Suppliers
To develop our supply chain by continuously growing our network of international supplier
We are looking for an experienced and dependable
Chef de Partie
to manage an assigned kitchen section and ensure that all dishes are prepared to the restaurant’s quality, presentation and hygiene standards.
Key Responsibilities
Take responsibility for an assigned kitchen section and ensure its smooth daily operation.
Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.
Complete daily mise en place before each service period.
Check the freshness and quality of ingredients before use.
Ensure that customer orders are prepared accurately and served promptly.
Maintain consistency in the taste, quality and presentation of all dishes.
Coordinate with other kitchen sections to ensure efficient food service.
Guide and supervise Commis Chefs, cooks and kitchen helpers.
Assist in training new kitchen employees on recipes and kitchen procedures.
Monitor ingredient levels and inform the Sous Chef or Head Chef when supplies need replenishing.
Minimise food wastage through proper portioning, storage and stock rotation.
Follow food hygiene, sanitation and workplace safety procedures.
Keep the assigned workstation, kitchen equipment and storage areas clean and organised.
Assist with receiving, checking and properly storing food deliveries.
Report equipment faults, ingredient shortages and food-quality concerns promptly.
Support the Sous Chef and Head Chef with daily kitchen operations.
Carry out other duties assigned by the Sous Chef, Head Chef or Kitchen Manager.
Requirements
Relevant experience as a Chef de Partie, Demi Chef de Partie or experienced Cook.
Good knowledge of food preparation, cooking methods and kitchen operations.
Able to manage an assigned kitchen section independently.
Able to follow recipes and maintain consistent food quality.
Good understanding of food hygiene and workplace safety standards.
Strong teamwork, communication and time-management skills.
Able to guide and supervise junior kitchen employees.
Responsible, punctual and able to work efficiently under pressure.
Willing to work shifts, weekends and public holidays as scheduled.
ABOUT US
“It all started with one fish”, as founder David Lee says. Particularly, a barramundi in his Honda Civic about 20 or so years ago.
Starting out as a seafood wholesaler, Mr Lee drove from client to client in search of buyers. After many barramundis and even more car fresheners, Greenwood Fish Market began in 2003.
Now a family-run seafood restaurant and fish market, we specialise in cold water seafood with a range that’s a tad different from the local scene. From giant halibuts to elusive monkfish, we even carry a collection of over 25 oysters. Our supply spans Canada, Holland, America, New Zealand, Australia and South Korea. Mostly, from friends-turned-suppliers:
Tommy from Korea was our Jeju tour guide before he started sending us seafood. The Wong family in Alaska had been our B&B hosts. Now, they send us hand-caught salmon every season. The list goes on.
So, thanks for being a part of our fishy family. We’re a crazy bunch of fishermen – nothing gets us more excited than sharing about our love for the sea. Stay kick-bass awesome. We hope to see you reel soon.
VISION
We aspire to establish a legacy as Singapore’s most dynamic and trusted seafood specialists with a reputation for exceptional value. Our goal is to offer the widest range of the freshest, healthiest, and highest quality seafood sourced directly from the world’s best fisheries and harvesters.
MISSION
For our Customers
To make the world’s best seafood accessible to everyone by committing ourselves to quality standards
For our Team
To build on our expertise by cultivating a culture of curiosity and open-mindedness
For our Suppliers
To develop our supply chain by continuously growing our network of international supplier
Peringatan Penting
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