Anagram Food Lab – Chef De Partie

Overall Job Scope

To assist the Outlet Chef to run the kitchen operations to prepare, cook, and present dishes. You will manage and train the Commis cook, working under your care, assist the Sous Chef and Outlet Chef to develop new dishes and create menus. There is a good career development plan in place for potential candidates.

Responsibilities

• Helps to prepare menus.
• To check, monitor, and ensure adequate supply at the cooking stations.
• To prepare specific food items and fresh produce for the day’s usage.
• To prepare the necessary ingredients for the day’s supply.
• Follow the Sous Chef / Outlet Chef guidance and instruction on kitchen operations.
• To enforce strict hygiene standards and good food handling practice at all times.
• To ensure proper inventory management is in place, stock taking and ordering of supplies are monitored at all times.
• To report to Superior on any discrepancies on food and produce freshness, qualities, and quantities of goods delivered.
• To improve the food preparation methods and base on feedback.
• To assist in other areas of the kitchen when required.

Requirements

• At least 1 year of cooking experience in an F&B establishment.
• Minimum Secondary education or equivalent or culinary certification.
• Possess strong interpersonal skills.
• Good written and verbal communication skills.
• Good working attitude and willingness to pick up new learning.
• Possess good organization skills and goal focus.
• Fast learner and have an eye for details.
• Able to work under pressure.
• A good team player.
• Possess a CAN-DO ATTITUDE.