Hospitality|F&B 3 Years Professional Certificate/NITEC

Job description

The Demi Chef works with Sous Chef and Executive Chef in the purchase and research of all menu items.  The incumbent plans, prepares, sets up and provides quality service in all areas of production of food for all day dining service such as breakfast, lunch, dinner services, Sunday brunch, and promotional events.  The Chef de Partie is responsible for ensuring all preparation is done and ready for meal service, that team follow established recipe and plating guide provided to exact specification, and maintaining and contributing to a positive work environment.


Key Responsibilities:

  • Prepare variety of meats, seafood, poultry, vegetables for cooking in broilers, ovens, grills, fryers and variety of other equipment
  • Stock and maintain sufficient levels of food products to assure smooth service
  • Follow proper plate presentation and garnish set up for all dishes
  • Work in any assigned section within the kitchen
  • Check produce to ensure stock arrives according to order sheet
  • Prevent food spoilage by checking daily for all incoming and outgoing food items
  • Observe and ensure proper food hygiene standards & grooming are practised at all times by cooks
  • Supervise cooks to ensure their sections are well maintained
  • Assist in the controlling food and labour cost.
  • Plan daily food activities
  • Ensure all guests requests are met and of high standards
  • Report any defects to supervisor in-charge

Job Requirements

  • Diploma or equivalent vocational training certificate.
  • Minimum 3 years experience in culinary field
  • Able to work in all kitchens with minimum supervision
  • Knowledge of food cost controls
  • Experience in restaurant production and timing
  • Possess Singapore Basic Food Hygiene Certificate.

Job Role


Position Level

Junior Executive

Capella Hotel, Singapore

Capella Singapore is a luxury 5-star hotel & resort situated on Sentosa Island. At  the heart of our Sentosa Island escape are two restored Tanah Merah colonial bungalows dating back to the 1880s, from which the hotel extends into gardens and grounds framed by the sea. Inspired by Tanah Merah’s Malay translation red earth, architects Foster + Partners designed the resort...