全职 Commis Chef - Junior Cook 工作, 薪水 up to SGD 2,800, BIG BANG OLIVIA & CO. PTE. LTD. Central Region (Singapore) 公司招聘中 - Ricebowl

Chef de Partie (CDP / Station Chef)

Role Overview

We are looking for an experienced, detail-oriented Chef de Partie (CDP / Station Chef) to oversee and execute operations at an assigned kitchen section (e.g., Hot Line, Grill, Sauté, or Larder). You will ensure all dishes leaving your station meet our exact culinary standards for taste, presentation, and consistency. You will also mentor junior cooks and manage section stock levels efficiently.

Key Responsibilities

• Section Leadership: Independently manage and run a designated kitchen station, ensuring timely execution of orders during peak rush periods.

• Quality & Consistency: Prepare and plate dishes strictly adhering to recipes, portion controls, and visual presentation standards.

• Inventory & Wastage Control: Monitor daily stock levels, prepare daily prep lists, rotate ingredients (FIFO), and minimise wastage through disciplined portioning.

• Supervision & Mentorship: Guide, train, and supervise Commis Chefs and kitchen assistants working within your section.

• Sanitation & Regulatory Compliance: Enforce kitchen hygiene, cross-contamination prevention, and safety protocols in accordance with SFA requirements.

• Collaboration: Coordinate smoothly with the Sous Chef and Head Chef regarding daily specials, prep adjustments, and supplier deliveries.

Requirements & Qualifications

• Experience: Minimum 2 to 4 years of hands-on commercial kitchen experience, with at least 1 year in a Demi-Chef or CDP capacity.

• Education & Certification: Diploma/NITEC in Culinary Arts or equivalent practical background

• Competencies: Strong station-cooking techniques, recipe execution, plating precision, and calm composure under high-volume pressure.

• Leadership: Demonstrated ability to direct junior team members and maintain clean, organised section workflows.

Remuneration & Working Arrangements

• Salary: S$2,800 – S$3,800 per month (commensurate with culinary skill level and station expertise).

• Work Schedule: 5 day work week.

• Benefits: Statutory CPF contributions, performance bonus/incentives, medical benefits, staff duty meals, and clear pathways to Junior Sous Chef.