Title: Chef De Partie, F&B Fine Dining (Thai Cuisine)
Primary Responsibilities
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Set up workstation with the required mise en place, tools, equipment and supplies according to standards
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Transport supplies from the storeroom and stock in designated areas
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Fabricate meat, fish and fowl for menu items
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Assist to control the inventory and managing stocks
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Maintain the organization, cleanliness and sanitation of work areas and equipment
Requirements
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Certificate in Culinary Skills / GCE 'O' level or equivalent
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Minimum 4 years’ experience in F&B industry in a fine dining restaurant (preferably Thai)
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Good interpersonal communication and problem-solving skills
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Able to work independently or as a team in a fast-paced environment with minimum supervision
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5 working days per week with the ability to work on weekends/public holidays and perform rotating shifts.