Chef de Partie / Sous Chef – Fine Dining

About the role

We are looking for a motivated Chef de Partie / Sous Chef to join our fine‑dining kitchen team. This entry‑level position offers the chance to work closely with the Head Chef and Executive Chef, delivering high‑quality dishes in a fast‑paced environment.

Key responsibilities

• Assist the Head Chef and Executive Chef in preparing and plating dishes according to restaurant standards.
• Follow established recipes and preparation methods to ensure consistency and quality.
• Prepare and organise mise en place for your station before service begins.
• Cook a variety of ingredients, including meat, vegetables and desserts, while maintaining presentation standards.
• Maintain a clean, tidy and organised workstation throughout the shift.
• Clean and sanitise kitchen areas, utensils, equipment and dishes in line with food‑safety regulations.
• Measure and portion ingredients accurately based on recipes.
• Store food items properly with correct labeling and dating.
• Support a safe, efficient and well‑organised kitchen environment.
• Collaborate with kitchen colleagues to ensure smooth daily operations.

Required profile

• Fresh or entry‑level candidates with experience in a professional fine‑dining kitchen.
• Willingness to work 9‑hour shifts, Monday‑Friday or Tuesday‑Saturday.
• Ability to follow recipes precisely and maintain high standards of taste and presentation.
• Commitment to food safety, cleanliness and proper storage practices.

Required skills

• Korean cuisine
• Japanese cuisine
• Western cuisine
• Italian cuisine

What we offer

• Competitive salary ranging from SGD 2,600 to SGD 4,500 per month, plus overtime pay.
• Full‑time, island‑wide placement with a 5‑day work week.
• Opportunity to develop culinary skills in a reputable fine‑dining environment.