- Bukit Timah Central Region (Singapore) Singapore
全职 Demi Chef 工作, 薪水 up to SGD 2,750, KONVIVIALITY PTE. LTD. Central Region (Singapore) 公司招聘中 - Ricebowl
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职位描述
岗位职责
Position summary
The Demi Chef works in an assigned section of the kitchen and supports the Chef de Partie. You prepare and cook dishes to the restaurant’s recipes and standards, keep your station clean and well stocked, and help guide commis and junior kitchen staff. You report to the Chef de Partie, Sous Chef, and Head Chef.
Key responsibilities
Kitchen operations & daily duties
Prepare, cook, and present dishes assigned to your section according to established recipes and standards.
Complete mise en place before service, and make sure all preparation and cooking tasks are done on time and to quality expectations.
Keep your section of the kitchen clean, organised, and working smoothly during service.
Team support & communication
Help guide commis chefs and kitchen assistants on cooking techniques, kitchen procedures, and presentation.
Communicate clearly with team members so that service runs smoothly.
Support the Chef de Partie, Sous Chef, and Head Chef in daily kitchen operations, and cover other sections when needed.
Product quality & consistency
Make sure all dishes from your section meet quality, taste, and presentation standards.
Keep portioning, cooking times, and plating consistent.
Help test and refine recipes and seasonal menu items when asked.
Check ingredients and finished dishes in your section for quality.
Inventory & stock management
Help monitor stock levels for your section, including ordering and receiving supplies.
Reduce waste through good planning, portion control, and correct storage.
Store ingredients correctly and rotate stock using FIFO (First-In, First-Out).
Tell the Chef de Partie, Sous Chef, or Head Chef promptly about low stock or supply issues.
Food safety, hygiene & compliance
Keep high standards of cleanliness, sanitation, and food safety in your section.
Follow all health and safety regulations.
Handle, store, and label ingredients properly, and be mindful of allergens.
Use kitchen equipment safely.
Service & coordination
Coordinate with front-of-house staff and other kitchen sections so that service is timely.
Support special orders, bulk production, and event preparation as needed.
Make sure all orders from your section are completed accurately and efficiently.
Equipment & maintenance
Operate kitchen equipment correctly, and report any faults or maintenance issues immediately.
Help with routine cleaning and upkeep of kitchen tools and machinery in your section.
Requirements
At least 1 to 2 years of kitchen experience in a restaurant, café, or hotel.
Able to work well under pressure in a fast-paced kitchen.
Strong teamwork, communication, and time management.
The Demi Chef works in an assigned section of the kitchen and supports the Chef de Partie. You prepare and cook dishes to the restaurant’s recipes and standards, keep your station clean and well stocked, and help guide commis and junior kitchen staff. You report to the Chef de Partie, Sous Chef, and Head Chef.
Key responsibilities
Kitchen operations & daily duties
Prepare, cook, and present dishes assigned to your section according to established recipes and standards.
Complete mise en place before service, and make sure all preparation and cooking tasks are done on time and to quality expectations.
Keep your section of the kitchen clean, organised, and working smoothly during service.
Team support & communication
Help guide commis chefs and kitchen assistants on cooking techniques, kitchen procedures, and presentation.
Communicate clearly with team members so that service runs smoothly.
Support the Chef de Partie, Sous Chef, and Head Chef in daily kitchen operations, and cover other sections when needed.
Product quality & consistency
Make sure all dishes from your section meet quality, taste, and presentation standards.
Keep portioning, cooking times, and plating consistent.
Help test and refine recipes and seasonal menu items when asked.
Check ingredients and finished dishes in your section for quality.
Inventory & stock management
Help monitor stock levels for your section, including ordering and receiving supplies.
Reduce waste through good planning, portion control, and correct storage.
Store ingredients correctly and rotate stock using FIFO (First-In, First-Out).
Tell the Chef de Partie, Sous Chef, or Head Chef promptly about low stock or supply issues.
Food safety, hygiene & compliance
Keep high standards of cleanliness, sanitation, and food safety in your section.
Follow all health and safety regulations.
Handle, store, and label ingredients properly, and be mindful of allergens.
Use kitchen equipment safely.
Service & coordination
Coordinate with front-of-house staff and other kitchen sections so that service is timely.
Support special orders, bulk production, and event preparation as needed.
Make sure all orders from your section are completed accurately and efficiently.
Equipment & maintenance
Operate kitchen equipment correctly, and report any faults or maintenance issues immediately.
Help with routine cleaning and upkeep of kitchen tools and machinery in your section.
Requirements
At least 1 to 2 years of kitchen experience in a restaurant, café, or hotel.
Able to work well under pressure in a fast-paced kitchen.
Strong teamwork, communication, and time management.
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