CHEF DE PARTIE

Job Summary Take charge of your assigned hot kitchen station at Lola Faye Cafe, preparing and cooking dishes to recipe standards while ensuring food quality, safety, and efficiency during service. Responsibilities • Manage your hot kitchen station independently during service to ensure smooth operations • Prepare and cook dishes following Lola Faye’s recipes and quality standards for taste, portioning, and presentation • Complete daily mise en place and ingredient preparation before service to maintain readiness • Monitor stock levels to control inventory and minimize food wastage • Maintain cleanliness and uphold food safety and hygiene standards throughout kitchen operations • Collaborate effectively with the Head Chef and kitchen team to coordinate service flow • Assist with other kitchen stations and general kitchen operations as needed to support team goals • Support the development and testing of new menu items and specials to enhance offerings Preferred competencies and qualifications • Previous experience in a Chef de Partie, Demi Chef, or Commis Chef role • Experience working in a hot kitchen environment, preferably with Western cuisine • Ability to work independently and manage a station during busy service periods • Knowledge of basic food preparation, cooking techniques, and portion control • Strong organizational skills, responsibility, and attention to detail • Ability to work effectively in a fast-paced environment • Good teamwork and communication skills • Willingness to learn and grow within the Lola Faye team • Experience in brunch, café, or Western cuisine • Skills in preparing pasta, steaks, seafood, and grill items • Experience with recipe development or menu testing • Food hygiene certification Other Information • 📍 Location: Lola Faye Cafe, Singapore • 💼 Position: Chef de Partie — Hot Kitchen • 💰 Salary: $2400 – $2800/month, depending on experience • 🕐 Working Hours: Full-Time / 44 hours per week • 📅 Rest Days: 2 days per week 🤎 WHAT YOU’LL GET • Staff meals • Staff discounts • Training and development opportunities • A hands-on environment to grow with the team • Opportunities to contribute to new menu development