West Jobs Chef De Partie (restaurant) Position at MY MASTER PRATA PTE. LTD.

Image MY MASTER PRATA PTE. LTD.
  • Job vacancies posted on: 9 months ago

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Our company MY MASTER PRATA PTE. LTD. is currently looking for candidates who are domiciled in West and surrounding areas with minimum criteria Not Specified and experienced in the field of Accounting/Finance & Banking/Financial, as well as behave in a disciplined and honest manner, to then be placed in the position of chef de partie (restaurant) and be able to work in full time system.

In accordance of our HRD decision, the net salary we can offer is of SGD 2.000 - SGD 5.700 per month which is competitive and can be adjusted to the work capabilities that the candidate offers for our company.

Job Info

Company MY MASTER PRATA PTE. LTD.
Position Chef De Partie (restaurant)
Region West
Career Level Not Specified
Work Experience -
Qualification Not Specified
Type of Work Full-Time
Minimum Salary SGD 2.000
Maximum Salary SGD 5.700

Job Description & Requirements

1. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

3. Coordinates daily tasks with the Sous Chef.

4. Responsible to supervise junior chefs or commis.

5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

6. Ensure that the production, preparation and presentation of food are of the highest quality at all times.

7. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

8. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

9. Full awareness of all menu items, their recipes, methods of production and presentation standards.

10. Follows good preservation standards for the proper handling of all food products at the right temperature.

11. Operate and maintain all department equipment and reporting of malfunctioning.

12. Ensure effective communication between staff by maintaining a secure and friendly working environment.

13. Establishing and maintaining effective inter-departmental working relationships.

14. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

15. Personally responsible for hygiene, safety and correct use of equipment and utensils.

16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

17. Checks periodically expiry dates and proper storage of food items in the section.

18. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

19. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

20. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

21. Daily feedback collection and reporting of issues as they arise.

22. Assess quality control and adhere to hotels service standards.

23. Carry out any other duties as required by management.

24. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

25. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

26. Coordinates daily tasks with the Sous Chef.

27. Responsible to supervise junior chefs or commis.

28. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

29. Ensure that the production, preparation and presentation of food are of the highest quality at all times.

30. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

31. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

32. Full awareness of all menu items, their recipes, methods of production and presentation standards.

33. Follows good preservation standards for the proper handling of all food products at the right temperature.

34. Operate and maintain all department equipment and reporting of malfunctioning.

35. Ensure effective communication between staff by maintaining a secure and friendly working environment.

36. Establishing and maintaining effective inter-departmental working relationships.

37. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

38. Personally responsible for hygiene, safety and correct use of equipment and utensils.

39. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

40. Checks periodically expiry dates and proper storage of food items in the section.

41. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.

42. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

43. Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

Office/Company Address

Country Singapore
Region Southeast Asia
City West
Map Google Map

Benefit

  • Get work experience
  • Bonus for overtime
  • Be taught first
  • Good work environment

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Company Description

My Master Prata Pte. Ltd. is a Singapore-based restaurant chain specialising in nasi lemak and prata. Founded in 2008, the company has grown from a one-man operation to operating numerous locations throughout Singapore. My Master Prata offers traditional dishes such as curry chicken, fish head curry and mutton curry as well as more innovative dishes such as prata wraps, prata burgers and prata puffs. Customers love the variety of flavours and fresh ingredients used. My Master Prata is committed to providing excellent quality and service to its customers and is focused on using only the freshest ingredients in its ingredients. Combining traditional recipes with modern cooking techniques, My Master Prata has developed a unique taste that sets it apart from other restaurants. Sourcing locally for its ingredients and with a growing list of satisfied customers, My Master Prata is a fast-growing business that will continue to serve Singapore's discerning palette for many years to come.

Company Info

  • Industry:
This vacancy is suitable for those of you who live in the following areas: Southeast Asia

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