Chef De Partie

OUR STORY Keef the Beef is one of Singapore's home-grown restaurant for quality steak dinners. Founded by Keith and his wife Jeanne during the COVID pandemic lockdown, it began as a passion project in their kitchen before moving to a modest outlet in a residential neighbourhood and eventually expanding into a full-fledged restaurant serving a range steak. From USDA, Australian, New Zealand and Argentinian steak cuts. Keef the Beef’s signature dish "The PL" was inspired by the legendary Peter Luger-style butter broiled steak cooked at high temperature. The occurring maillard reaction* sweetens the steak and creates the multi-dimensional flavour. Work Location: 2A Rochester Park, Singapore 139252 (8 minutes walk from Buonavista MRT) DUTIES & RESPONSIBILITIES CHEF DE PARTIE · Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the Restaurant. · Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. · Coordinates daily tasks with Head Chef. · Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. · Ensure that the production, preparation and presentation of food are of the highest quality at all times. · Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. · Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. · Full awareness of all menu items, their recipes, methods of production and presentation standards. · Follows good preservation standards for the proper handling of all food products at the right temperature. · Operate and maintain all department equipment and reporting of malfunctioning. · Ensure effective communication between staff by maintaining a secure and friendly working environment. · Establishing and maintaining effective inter-departmental working relationships. · Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business · Personally responsible for hygiene, safety and correct use of equipment and utensils. · Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. · Checks periodically expiry dates and proper storage of food items in the section. · Consults daily with Head Chef on the daily requirements, functions and also about any last-minute events or reservations. · Assess quality control and adhere to restaurant service standards. · Possess food safety qualifications. · Carry out any other duties as required by management.