CHEF DE PARTIE

Job Description We are seeking a skilled and dedicated Chef de Partie to oversee a designated kitchen section and ensure the consistent preparation of high-quality dishes. The successful candidate will be responsible for maintaining food quality, supporting kitchen operations, supervising junior kitchen staff, and upholding food safety standards. Key Responsibilities • Manage and oversee the daily operations of an assigned kitchen section (e.g. hot kitchen, grill, pastry, garde manger, or other designated station). • Prepare, cook, and present dishes according to established recipes and quality standards. • Ensure consistency in food quality, portion control, and presentation. • Supervise, train, and mentor Commis Chefs and junior kitchen staff within the assigned section. • Coordinate with the Sous Chef and Chef de Cuisine to ensure smooth kitchen operations during service. • Monitor stock levels, assist with ordering ingredients, and maintain proper inventory control. • Minimise food wastage and ensure effective cost control within the assigned section. • Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations, including Singapore Food Agency (SFA) requirements. • Maintain cleanliness and organisation of workstations, kitchen equipment, and storage areas. • Assist in menu development, recipe testing, and seasonal promotions where required. • Support kitchen operations during peak periods and special events to ensure timely service. Requirements • Professional culinary qualification is preferred. • At least 3 years of relevant experience as a Chef de Partie or in a similar role within a professional kitchen. • Strong knowledge of food preparation techniques, kitchen operations, and food safety practices. • Ability to manage a designated kitchen section independently while maintaining high quality standards. • Good leadership, teamwork, and communication skills. • Ability to work efficiently under pressure in a fast-paced environment. • Willingness to work shifts, weekends, and public holidays as required. • Passion for culinary excellence with strong attention to detail and commitment to continuous improvement.