Chef De Partie (Italian Cuisine)

Job Purpose To oversee a specific section of the kitchen and ensure the preparation, cooking, and presentation of high-quality Italian dishes in accordance with the restaurant's standards, food hygiene laws, and workplace safety guidelines in Singapore. Key Responsibilities 1. Food Preparation & Cooking Prepare and cook authentic Italian dishes (e.g., pasta, risotto, antipasti, pizza, etc.) according to standard recipes and portion sizes. Maintain consistency in food quality, taste, and presentation. Monitor mise end place for the designated section. 2. Section Management Supervise and guide junior kitchen staff (e.g., Commis) in the assigned section. Ensure all equipment and tools are used safely and maintained in good working condition. 3. Hygiene, Safety & Compliance Comply with Singapore Food Agency (SFA) and National Environment Agency (NEA) regulations on food hygiene and sanitation. Maintain cleanliness and hygiene in the kitchen section at all times. Ensure proper storage and labelling of food items following FIFO/FEFO methods. Observe all Workplace Safety & Health (WSH) practices as per MOM regulations. 4. Inventory & Stock Control Assist in stock rotation, inventory control, and reporting of wastage. Inform Sous Chef/Head Chef of low stock levels and assist with receiving and checking deliveries. 5. Collaboration & Communication Coordinate with other sections to ensure smooth service during peak periods. Attend briefings, training, and evaluations as required by management. Job Requirements Qualifications & Experience Minimum 8 years of experience in an Italian kitchen, preferably in a similar Chef de Partie role. Diploma or Certificate in Culinary Arts (preferably with Italian cuisine specialization). Valid Food Hygiene Certificate recognized by NEA (mandatory in Singapore). Skills & Attributes Strong knowledge of traditional and modern Italian cuisine. Excellent kitchen and time management skills. Team player with good communication and leadership qualities. Able to work on weekends, public holidays, and rotational shifts. Working Conditions 5-day work week / Rotating shifts Standing for extended periods in a hot kitchen environment Complying with hygiene audits and regular inspections