Iki Concepts – Chef-De-Partie

Chef-De-Partie @ Amoy Street

Job Summary

The Chef-de-Partie plays a more active role with the Sous Chef to ensure the kitchen is fully prepared to execute and present our guests with delectable dishes. He/she shall assist the Sous Chef in the management of day to day kitchen operations and is responsible for supervising the Commis’ and providing them with proper guidance to ensure the Company’s standards are consistently met.

Duties and Responsibilities

1. Operations

 Support the Head / Sous Chef with daily food preparation to ensure the smooth running of kitchen operations.

 Full awareness and ability to prepare and execute all menu items.

 Able to estimate and report daily production needs to the Head / Sous Chef and assess the quality of raw and cooked food items to ensure safety standards are met.

 Carry out daily kitchen preparation which includes, but is not limited to:

- Washing, peeling, and/or cutting a variety of vegetables and fruits

- Clean and cut a variety of meats and seafood

- Prepare sauces and condiments

- Prepare all other ingredients and menu components

 Carry out daily general kitchen duties which include, but are not limited to:

- Setting up and cleaning kitchen equipment

- Dishwashing

- Cleaning of kitchen surfaces, floors, and storage areas

- Trash disposal

 Support the team in recipe development, planning and creation of new dishes

 Adhere to food safety and hygiene standards stipulated by the Government and Company.

 Assist the team in maintaining costing through efficient purchasing and consumption of stock, minimizing wastage of stock and efficient utilization of kitchen equipment.

 Foster and promote a cooperative working environment.

 Any other duties as assigned by Head Chef or Sous Chef.

2. Service

 Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

 Participate in service to support the team should the need arise

3. Human Resource

 Guidance of Junior team members (i.e. Commis’) to ensure they get “caught up to speed” with the Restaurant’s operating procedures

 Assist the Chef and Sous Chef in executing training programs for the Kitchen and Service Team

Requirements:

- With at least 2 years of experience in a professional kitchen

- Comfortable and willing to interact with guests

- Well-groomed with a pleasant disposition

- Team player

- Ability to work independently and in a team

- Friendly and courteous

- Good communication and interpersonal skills

- Ability to converse in English

- Good Teamwork,Organization and planning skills

- Time management

- Ability to skillful multitask

- Leadership

- Problem analysis and problem-solving

Working Hours
5.5 Working days per week
Default Sunday and Monday Morning Off
Monday (4pm to 10pm)
Tuesday to Saturday (10.30am to 10pm) (Inclusive of 2 hours break)

Salary Package:
We offer competitive compensation (based on experience) and benefits packages for full-time employment.

Benefits:
- Statutory leaves
- Outpatient & dental claim
- Hospitalisation & Surgical Insurance Coverage
- Training Opportunities
- Career Advancement