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Chef De Partie (VUE) at OUE Restaurant
Singapore, , Singapore -
Full Time

Start Date

Immediate

Expiry Date

26 May, 26

Salary

0.0

Posted On

25 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking, Recipe Execution, Menu Preparation, Cooking Techniques, Ingredient Usage, Consistency Maintenance, Quality Control, Hygiene Standards, Sanitation Standards, Multitasking, Working Under Pressure

Industry

Hospitality

Description
RESPONSIBILITIES To execute and cook with perfection according to the Executive Chef's recipes and specifications. Preparing given menus by the Executive Chef in collaboration with the restaurant team. Ability to execute different cooking methods, processes and techniques with a wide usage of ingredients and equipment. Maintaining consistency in the dishes that have been cooked. To ensure the quality of raw ingredient use is in line with guidelines. Ensuring that there are sufficient produce and ingredient supplies in the station. To provide input in the presentation of dishes. To optimize all kitchen processes with attention to speed and quality. To enforce strict hygiene, sanitation and health standards set up by the management. Any other duties as assigned by the management or manager. Previous work experience as Chef de Partie in Fine Dining Concept and kitchen cooking experience. Ability to multitask and work under pressure. Culinary related qualification preferred, a combination of practical experience and education may be considered. Annual Leave, Family Care Leave & Paid Medical Leave Annual Wage Supplement Performance Bonus & Annual Salary Increment Group Medical, Hospitalisation & Dental Insurance Long Service Award Professional Growth & Development Education Assistance External Training Sponsorship Staff Discounts Staff Referral Scheme Staff Meals Provided
Responsibilities
The role involves executing and cooking dishes perfectly according to the Executive Chef's specifications and preparing assigned menus in collaboration with the restaurant team. Responsibilities also include maintaining dish consistency, ensuring ingredient quality, optimizing kitchen processes for speed and quality, and enforcing strict hygiene standards.