Title:  Chef de Partie, F&B Fine Dining (Izakaya)

Primary Responsibilities

• Set up workstation with the 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 fine dining (Izakaya) environment
• 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 perform rotating shifts