Chef De Partie - Republic of Singapore Yacht Club

Roles & Responsibilities

Description

• Arrange all mise en place as assigned by Sous Chef or Executive Sous Chef
• Clear away and store all mise en place items at the end of the service period
• Organize the assigned section of the kitchen efficiently
• Prepare food items according to the standard recipes
• Minimize wastage and spoilage of food items
• Collect food requisitions as requested
• Maintain cleanliness and hygiene in the assigned area
• Perform any other related duties as assigned by the management

Requirements

Other Information

Tell employers what skills you have

Recipes

Ability to Multitask

Ingredients

Quality Control

Food Safety

Restaurants

Quality Management

Cooking

Interpersonal Skills

Food Quality

Inventory

Sanitation

Food Industry

HACCP

Team Player