Demi Chef De Partie

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Responsibilities

• Working closely and assisting Chef De Parties in the preparation of all dishes on patients’ menu and for catering events
• Planning of duty roster, maintaining hygiene standards and cleanliness of the respective kitchen sections
• Co-ordinate, organize and participate in all meal productions pertaining to the kitchen operations
• Check and follow up on the mise-en-place of the patient meal and other cold/hot preparations and productions from the Kitchen to the wards
• Maintain the standards of premix, preset recipes and portion control at all times
• Check on the proper storage and adequate storage temperature for all products to avoid the development and growth of bacteria
• Be informed of the dangers of contaminated food and the need for regular checking and turnover of the mise-en-place in the refrigerators
• Check on personal hygiene, cleanliness of uniforms and sanitation of workstations and work tools
• Report to Sous Chef in the event of any problems that may occur, so that the appropriate course of action can be taken to resolve the problem
• Follow up on any changes in new recipes or work methods pertaining to revised menus in accordance to instructions provided by their supervisor.
• Work closely with their supervisor to determine the quantity of food items and mise-en-place to be produced, bought or prepared for that day, with the intention to exercise the maximum control on wastage and achieve optimum profitability
• Check all equipment belonging to their department and ensure that all are in good working condition and report to the supervisor, for any problems to be solved, to escalate the necessary work/repair order to Facilities Management Department
• Assist in cleaning up the refrigerators, work area and setting up the workstations for the day in the Cold/Hot Production Kitchen. Liaise with kitchen cleaners in general cleanliness and sanitation
• To ensure daily that all food products for their kitchen sections have been delivered, and also report to their supervisor if any products are not of the quality required
• Plan with their supervisor any future events or dishes requiring advance preparation including marinating of various meat and fish, cutting and preparing of vegetables for patient meal and other events.
• Assist in the preparation and finishing work of all dishes during the service period as instructed by their supervisor.

Requirements

• Minimum GCE “N” / “O” Level, NTC 2 or 3 (Food Service) or equivalent, or Diploma in Culinary Skills or equivalent
• At least 5 years of experience in F&B
• Equipped with Basic Food Hygiene Certificate as per NEA regulations

Please be informed that only applications submitted through NHG Career Webpage (corp.nhg.com.sg/Careers), Jobstreet Singapore (jobstreet.com.sg), Singapore Medical Association (sma.org.sg), MyCareersFuture.sg, LinkedIn and WHC appointed recruitment agencies will be considered. If you are accessing this job posting from another recruitment channel, please visit the official channels mentioned above.