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.