- Singapore
Kerja Separuh Masa Junior Chef de Partie [5 Days], Gaji tinggi SGD 3,000 di GREENWOOD F & B PTE. LTD. - Maukerja
Kongsi
Simpan
Lokasi Kerja
Penerangan Kerja
Tanggungjawab
Key Responsibilities:
Assisting the Chef de Partie in preparing, cooking, and presenting dishes according to restaurant standards
Maintaining a high level of food quality and consistency in assigned sections of the kitchen
Supporting daily mise en place and ensuring ingredients are properly prepared and stored
Following recipes, portion controls, and presentation standards as directed by senior chefs
Ensuring the kitchen and workstations are kept clean, hygienic, and well-organised at all times
Assisting in receiving and storing deliveries, checking for quality and freshness of ingredients
Working closely with the kitchen team to ensure smooth operations during service
Requirements:
At least 1 year of kitchen experience, preferably in a similar role or as a Commis Chef in a busy restaurant
Basic cooking knowledge with a willingness to learn and develop culinary skills
Ability to follow instructions and work under the guidance of senior chefs
Strong sense of teamwork, reliability, and a positive work attitude
Understanding of basic food safety and hygiene practices
“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.
Assisting the Chef de Partie in preparing, cooking, and presenting dishes according to restaurant standards
Maintaining a high level of food quality and consistency in assigned sections of the kitchen
Supporting daily mise en place and ensuring ingredients are properly prepared and stored
Following recipes, portion controls, and presentation standards as directed by senior chefs
Ensuring the kitchen and workstations are kept clean, hygienic, and well-organised at all times
Assisting in receiving and storing deliveries, checking for quality and freshness of ingredients
Working closely with the kitchen team to ensure smooth operations during service
Requirements:
At least 1 year of kitchen experience, preferably in a similar role or as a Commis Chef in a busy restaurant
Basic cooking knowledge with a willingness to learn and develop culinary skills
Ability to follow instructions and work under the guidance of senior chefs
Strong sense of teamwork, reliability, and a positive work attitude
Understanding of basic food safety and hygiene practices
“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.
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