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.