Chef De Partie (Botanic Garden)

Roles & Responsibilities We are looking for a passionate and skilled Chef de Partie to join the culinary team at Tembusu. Key Responsibilities: • Oversee and manage a specific section of the kitchen (e.g., hot station and grill) • Prepare and present dishes to the highest standards of quality and consistency • Ensure proper handling, storage, and rotation of ingredients • Maintain cleanliness and organisation of the kitchen section in compliance with food safety and hygiene regulations • Assist in menu preparation and recipe development • Support and mentor junior kitchen staff • Work closely with the Sous Chef and Head Chef to ensure smooth service operations Requirements • At least 1 year of experience as a Chef de Partie or Demi Chef • Strong culinary fundamentals and knowledge of various cooking techniques • Ability to work independently and under pressure in a high-volume environment. • Knowledge of food safety and hygiene standards. • Willing to work shifts, weekends, and public holidays.