Chef de Partie (Italian Cuisine)

Job Purpose To oversee a specific section of the kitchen and ensure the preparation, cooking, and presentation of high-quality Italian dishes in accordance with the restaurant's standards, food hygiene laws, and workplace safety guidelines in Singapore. Key Responsibilities 1. Food Preparation & Cooking • Prepare and cook authentic Italian dishes (e.g., pasta, risotto, antipasti, pizza, etc.) according to standard recipes and portion sizes. • Maintain consistency in food quality, taste, and presentation. • Monitor mise end place for the designated section. 2. Section Management • Supervise and guide junior kitchen staff (e.g., Commis) in the assigned section. • Ensure all equipment and tools are used safely and maintained in good working condition. 3. Hygiene, Safety & Compliance • Comply with Singapore Food Agency (SFA) and National Environment Agency (NEA) regulations on food hygiene and sanitation. • Maintain cleanliness and hygiene in the kitchen section at all times. • Ensure proper storage and labelling of food items following FIFO/FEFO methods. • Observe all Workplace Safety & Health (WSH) practices as per MOM regulations. 4. Inventory & Stock Control • Assist in stock rotation, inventory control, and reporting of wastage. • Inform Sous Chef/Head Chef of low stock levels and assist with receiving and checking deliveries. 5. Collaboration & Communication • Coordinate with other sections to ensure smooth service during peak periods. • Attend briefings, training, and evaluations as required by management. Job Requirements Qualifications & Experience • Minimum 8 years of experience in an Italian kitchen, preferably in a similar Chef de Partie role. • Diploma or Certificate in Culinary Arts (preferably with Italian cuisine specialization). • Valid Food Hygiene Certificate recognized by NEA (mandatory in Singapore). Skills & Attributes • Strong knowledge of traditional and modern Italian cuisine. • Excellent kitchen and time management skills. • Team player with good communication and leadership qualities. • Able to work on weekends, public holidays, and rotational shifts. Working Conditions • 5-day work week / Rotating shifts • Standing for extended periods in a hot kitchen environment • Complying with hygiene audits and regular inspections