Chef de Partie – Fine Dining Kitchen

About the role

Join a dynamic culinary team at a renowned fine‑dining venue in Singapore. As a Chef de Partie you will be responsible for preparing high‑quality dishes, maintaining kitchen standards, and supporting the head chef during busy service periods.

Key responsibilities

• Prepare and cook menu items according to recipes, quality and presentation standards.
• Regulate oven, broiler, grill and roaster temperatures and monitor food logs.
• Thaw frozen items safely, portion dishes accurately and garnish plates.
• Communicate with service staff about specials, out‑of‑stock items and guest needs.
• Maintain cleanliness, safety and security procedures, reporting any hazards or incidents.
• Assist in inventory management by identifying excess items for daily specials.

Required profile

• Technical, trade or vocational school qualification in culinary arts.
• Minimum three years of relevant kitchen experience, preferably in a fine‑dining environment.
• No supervisory experience required.
• Ability to stand, walk, lift up to 25 lb and perform repetitive motions for extended periods.

Required skills

• Food safety and hygiene knowledge.
• Portion control and plating techniques.
• Temperature regulation of cooking equipment.
• Ability to follow detailed recipes and checklists.