Required Qualifications:

• GCE ‘N’ or ‘O’ level or;
• ESS Workplace Literacy and Numeracy level 5 or;
• WSQ Advanced Certificate in Culinary Skills

Job Specifications:

• Supports Sous Chef or Head Chef in day to day operations
• Manages one section of the kitchen

Personal Qualities/Attributes:

• Able to work in a team
• Able to multitask
• Well organized
• Well groomed
• Able to work shift, public holidays and weekends

Possible career paths:

Commis Cook

Chef de Partie / Chef de Cuisine

Assistant Sous Chef

Sous Chef

Executive Chef

Chef-de Partie, Anand Kumar believes that chefs can play a vital role for Singapore’s food industry because they do more than throw ingredients together. ‘The job can be hip and as a cook, you can attain celebrity status like Jamie Oliver and Nigella Lawson. Thanks to people like them, young people who have no idea on what to do with their lives can have role models to follow.’

Extra Mile

‘A Chef de Partie or section head of a restaurant can be involved with food preparation, checking on food quality and hygiene, and creating new menus. As one, I also check with and talk to guests about their food requirements and train staff on aspects of the kitchen.

Interesting Encounters

‘At a gala dinner, I talked with Cherie Blair and Spanish footballer, Raul Gonzalez. Once, a guest asked for a piece of raw beef with no marinade. He wanted to sample the quality of the beef. We gave it to him after warning him about eating it raw. He was so happy with it that he ordered another slab.’

Why I Cook

• Commis Cook
• Sous Chef
• Pastry Chef
• Executive Chef