- Eu Tong Sen Street Singapore River Central Region (Singapore) Singapore
ZOUK CLUB Hiring! Full Time Chef De Partie in Central Region (Singapore), Earn up to SGD 2,600 - Ricebowl
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Job Description
Responsibilities
Key Responsibilities
Kitchen Operations
Assist in all aspects of kitchen operations, from food preparation through to final production and service.
Prepare ingredients and food items according to established recipes, specifications, and quality standards.
Ensure all menu items are prepared and presented consistently in accordance with company standards.
Maintain full knowledge of menu offerings, recipes, preparation methods, and presentation requirements.
Food Quality & Safety
Ensure food quality, freshness, taste, and presentation meet company standards at all times.
Adhere to all food safety, hygiene, sanitation, and workplace health regulations.
Follow standard operating procedures related to food preparation, receiving, storage, handling, and sanitation.
Monitor and maintain cleanliness of workstations, kitchen equipment, and food preparation areas.
Cleaning & Maintenance
Perform daily cleaning and maintenance of kitchen areas, equipment, utensils, and storage facilities.
Ensure proper handling, storage, and rotation of food products to minimize wastage and maintain food safety standards.
Operational Excellence
Support smooth kitchen operations by maintaining an organized and efficient work environment.
Proactively identify operational issues and assist in implementing solutions to improve kitchen efficiency and workflow.
Work collaboratively with team members to ensure timely preparation and delivery of food during service periods.
Additional Duties
Carry out any other duties and responsibilities assigned by the Junior Sous Chef or management as required.
Requirements
Qualifications & Experience
Minimum 1 year of relevant experience in a professional kitchen environment.
Experience in food preparation and kitchen operations within a restaurant, hotel, club, or similar establishment is preferred.
Certifications
Valid Basic Food Hygiene Certification (or equivalent food safety certification recognized in Singapore).
Kitchen Operations
Assist in all aspects of kitchen operations, from food preparation through to final production and service.
Prepare ingredients and food items according to established recipes, specifications, and quality standards.
Ensure all menu items are prepared and presented consistently in accordance with company standards.
Maintain full knowledge of menu offerings, recipes, preparation methods, and presentation requirements.
Food Quality & Safety
Ensure food quality, freshness, taste, and presentation meet company standards at all times.
Adhere to all food safety, hygiene, sanitation, and workplace health regulations.
Follow standard operating procedures related to food preparation, receiving, storage, handling, and sanitation.
Monitor and maintain cleanliness of workstations, kitchen equipment, and food preparation areas.
Cleaning & Maintenance
Perform daily cleaning and maintenance of kitchen areas, equipment, utensils, and storage facilities.
Ensure proper handling, storage, and rotation of food products to minimize wastage and maintain food safety standards.
Operational Excellence
Support smooth kitchen operations by maintaining an organized and efficient work environment.
Proactively identify operational issues and assist in implementing solutions to improve kitchen efficiency and workflow.
Work collaboratively with team members to ensure timely preparation and delivery of food during service periods.
Additional Duties
Carry out any other duties and responsibilities assigned by the Junior Sous Chef or management as required.
Requirements
Qualifications & Experience
Minimum 1 year of relevant experience in a professional kitchen environment.
Experience in food preparation and kitchen operations within a restaurant, hotel, club, or similar establishment is preferred.
Certifications
Valid Basic Food Hygiene Certification (or equivalent food safety certification recognized in Singapore).
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