Chef De Parties

  • Job category
  • Job level
  • Contract type
    Full Time
  • Location
  • Salary
    S$2600 - S$3200

Job Description

Position: Chef De parties 


  1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
  2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  3. Coordinates daily tasks with the Sous Chef.
  4. Responsible to supervise junior chefs or commis.
  5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  6. Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
  7. Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
  8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
  9. Full awareness of all menu items, their recipes, methods of production, and presentation standards.
  10. Follows good preservation standards for the proper handling of all food products at the right temperature.
  11. Operate and maintain all department equipment and report of malfunctioning.
  12. Ensure effective communication between staff by maintaining a secure and friendly working environment.
  13. Establishing and maintaining effective inter-departmental working relationships.
  14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
  15. Personally responsible for hygiene, safety, and correct use of equipment and utensils.
  16. Ability to produce their own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  17. Checks periodically expiry dates and proper storage of food items in the section.
  18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions, and also about any last-minute events.
  19. Guides and trains the subordinates on a daily basis to ensure high motivation and an economical working environment.
  20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
  21. Daily feedback collection and reporting of issues as they arise.
  22. Assess quality control and adhere to restaurant service standards.
  23. Carry out any other duties as required by management.


  1. A high standard of spoken and written English.
  2. Flexible working hours subject to the demands of the business.
  3. Able to work under pressure.
  4. Excellent culinary catering talent.


Hotel Management Graduate or Culinary Degree with a minimum of 3 years certification.


At least 3 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.

Closing on 22 May 2021

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