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Title:  Chef De Partie, F&B All-Day Dining

Job Requisition ID:  1395

Primary Responsibilities

  • Set up workstation with required mise en place, tools, equipment and supplies according to standards 

  • Transport supplies from the storeroom and stock in designated areas 

  • Fabricate meat, fish and fowl for menu items 

  • Assist in controlling inventory and managing stocks 

  • Maintain the organization, cleanliness and sanitation of work areas and equipment 

 

Requirements

  • Certificate in Culinary Skills / GCE 'O' level or equivalent 

  • Minimum 1-year of culinary experience at a supervisory level in a hotel restaurant 

  • Good interpersonal communication and problem-solving skills 

  • Able to work independently or as a team in a fast-paced environment with minimum supervision 

  • 5 working days per week with the ability to work on weekends/public holidays and rotating shifts 

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