Chef de Partie

About the role

The Chef de Partie will lead an assigned kitchen section, preparing and cooking dishes to exact standards while maintaining quality, hygiene and efficiency. You will work closely with the Sous Chef and Head Chef to ensure smooth service and high guest satisfaction.

Key responsibilities

• Manage day‑to‑day operations of the designated kitchen station.
• Prepare, cook and present dishes according to recipes, menus and portion guidelines.
• Maintain consistency in taste, presentation and portion control.
• Coordinate with other stations to ensure seamless food production.
• Oversee ingredient preparation, mise en place and proper storage.
• Supervise and mentor Commis Chefs and junior staff within the section.
• Uphold strict kitchen cleanliness, food safety and equipment maintenance.

Required profile

• Minimum 3 years of professional kitchen experience.
• Previous experience as a Chef de Partie or similar role preferred.
• Ability to work efficiently under pressure in a fast‑paced environment.
• Strong organizational and time‑management capabilities.
• Good communication and teamwork skills.

Required skills

• Food preparation and mise en place.
• Advanced cooking techniques.
• Portion control and plating.
• Kitchen operations and equipment handling.
• Food safety and hygiene standards.

What we offer

• Competitive monthly salary (SGD 7,000 – 13,500).
• Dynamic, growing hospitality environment.
• Opportunities for career progression and professional development.
• Ongoing training and skill‑enhancement programs.
• Supportive, team‑oriented workplace culture.