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 Chefs.

• 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 chef on the daily requirements, functions and also about any last-minute events.

• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

• Should be able to set an example to others for personal hygiene and cleanliness on and

off duty.

• Daily feedback collection and reporting of issues as they arise.

• Assess quality control and adhere to restaurant service standards.

• Possess food safety qualifications.

• Carry out any other duties as required by management.