CHEF DE PARTIE

Roles & Responsibilities

• Manage and operate a designated kitchen section independently and efficiently.
• Prepare, cook, and present dishes according to standard recipes and quality guidelines.
• Ensure food is produced on time and meets quality and presentation standards.
• Monitor stock levels and communicate with the Sous Chef or Head Chef for ordering and inventory control.
• Maintain cleanliness and organization of the workstation and equipment.
• Train and supervise commis chefs or kitchen assistants assigned to the section.
• Follow all hygiene, health, and safety regulations, including proper food handling and storage procedures.
• Assist in the development of new dishes and daily specials.

Email for more details :

ashley.so@sospiri.sg

Tell employers what skills you have

Recipes

Leadership

Ingredients

Quality Control

Food Safety

Cooking

Food Quality

Inventory

Sanitation

Fine Dining

Inventory Control

Team Player

Catering

Pastry

Hospitality