Chef de Partie – Kitchen Operations Lead

About the role

Join Paul Bakery’s Singapore kitchen as a Chef de Partie, leading daily food production while maintaining the brand’s high quality standards. You will supervise junior chefs, coordinate with the Sous Chef, and ensure smooth, safe, and cost‑effective operations in a fast‑paced environment.

Key responsibilities

• Prepare daily food items and meet restaurant quality standards.
• Coordinate kitchen workflow with the Sous Chef to optimise production.
• Supervise, train and motivate junior chefs and commis staff.
• Estimate daily production needs and inspect raw and cooked food for quality compliance.
• Maintain hygiene, safety, and sanitation standards throughout the kitchen.
• Operate and maintain kitchen equipment, reporting any malfunctions promptly.
• Monitor guest satisfaction, operational efficiency and cost control.
• Collaborate with other departments and contribute creatively to menu development while controlling costs.

Required profile

• Minimum 3 years of relevant experience in the food and beverage industry.
• Professional culinary qualification or equivalent kitchen work experience.
• Strong cooking skills with creativity in specials and plating.
• Ability to stay calm and effective in a high‑volume kitchen.

Required skills

• Food preparation and production techniques.
• Menu development and cost control.
• Operation and maintenance of kitchen equipment.
• Food safety, storage and sanitation procedures.

What we offer

• 5‑day work week.
• Competitive salary (SGD 2,520‑2,600 per month).
• Medical coverage, meal allowance and laundry reimbursements.
• Opportunities for career growth within the Paul Bakery network across ASEAN.