Chef De Partie (VUE)

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 Requirements • 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 Benefits • 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