CHEF

AYAAN ZAYTOON PTE. LTD.; Singapore; On-site; SGD 76,000 - 109,000; Full time

Job summary

AYAAN ZAYTOON PTE. LTD. in Singapore seeks a Chef de Partie (Section Chef) to lead a kitchen section and maintain high standards of Indian and international cuisine. You will oversee mise en place, cooking, plating and consistency across dishes in a fast-paced, high-volume restaurant.

The role requires at least 5 years of culinary experience, expertise in Indian and international techniques, and strong leadership to train junior staff and ensure food safety and inventory controls.

Qualifications

• Minimum 5 years of relevant professional culinary experience.
• Strong knowledge of Indian and international cooking techniques.
• Experience managing an independent kitchen section.
• Expertise in food preparation, cooking, seasoning and presentation.
• Knowledge of kitchen inventory, food costing and portion control.
• Ability to supervise and train junior kitchen staff.
• Good understanding of food hygiene, safety and storage procedures.
• Ability to work efficiently under pressure in a high-volume restaurant.
• Strong organisational, communication and teamwork skills.

Responsibilities

• Take full responsibility for managing and operating an assigned kitchen section, ensuring smooth daily kitchen operations.
• Prepare, cook and present Indian and international dishes according to established recipes and restaurant standards.
• Specialise in assigned kitchen sections such as curry, tandoor, grill, seafood, sauces, hot kitchen or cold kitchen.
• Organise and supervise daily food preparation, including ingredient cutting, marination, seasoning, sauce preparation and cooking.
• Ensure all dishes are prepared with consistent taste, quality, texture, portion size and presentation.
• Monitor food orders and coordinate with other kitchen sections to ensure timely preparation and service.
• Prepare ingredients and mise en place before service to maintain efficient kitchen workflow.
• Monitor the freshness, quality and availability of ingredients used in the assigned section.
• Maintain proper stock levels and inform the Sous Chef or Head Chef of replenishment requirements.
• Monitor food wastage and implement proper portion control and ingredient utilisation.
• Follow standard recipes, cooking methods and food presentation guidelines.
• Assist the Head Chef and Sous Chef in developing new dishes, recipes and menu improvements.
• Train, guide and supervise Commis Chefs, junior cooks and kitchen assistants assigned to the section.
• Allocate daily duties to junior kitchen staff and monitor their work performance.
• Maintain cleanliness and hygiene of the assigned workstation, cooking equipment, utensils and storage areas.
• Ensure proper food storage, temperature monitoring, labelling and stock rotation.
• Follow food safety procedures and prevent cross-contamination between raw and cooked ingredients.
• Ensure compliance with Singapore food hygiene and safety requirements.
• Check the quality and presentation of dishes before they are sent to customers.
• Coordinate with the Sous Chef and Head Chef regarding kitchen requirements, operational issues and service improvements.
• Monitor equipment condition and report maintenance or repair requirements.
• Assist with food inventory checks, ingredient costing and kitchen operational reports.
• Maintain discipline, teamwork and professional standards within the assigned kitchen section.
• Perform other culinary and kitchen-related duties assigned by the Head Chef or management.

Skills

Indian cuisine

International cuisine

Kitchen management

Food safety

Staff training

High-volume cooking

Inventory & costing

Teamwork

Job description

JOB VACANCY – CHEF DE PARTIE

Position: Chef de Partie (Section Chef)
Monthly Salary: S$6,800 – S$9,800
Minimum Experience: 5 Years
Work Location: Singapore
Cuisine: Indian and International Cuisine

Job Responsibilities

1. Take full responsibility for managing and operating an assigned kitchen section, ensuring smooth daily kitchen operations.

2. Prepare, cook and present a variety of Indian and international dishes according to established recipes and restaurant standards.

3. Specialise in assigned kitchen sections such as curry, tandoor, grill, seafood, sauces, hot kitchen or cold kitchen.

4. Organise and supervise daily food preparation, including ingredient cutting, marination, seasoning, sauce preparation and cooking.

5. Ensure all dishes are prepared with consistent taste, quality, texture, portion size and presentation.

6. Monitor food orders and coordinate with other kitchen sections to ensure timely preparation and service.

7. Prepare ingredients and mise en place before service to maintain efficient kitchen workflow.

8. Monitor the freshness, quality and availability of ingredients used in the assigned section.

9. Maintain proper stock levels and inform the Sous Chef or Head Chef of replenishment requirements.

10. Monitor food wastage and implement proper portion control and ingredient utilisation.

11. Follow standard recipes, cooking methods and food presentation guidelines.

12. Assist the Head Chef and Sous Chef in developing new dishes, recipes and menu improvements.

13. Train, guide and supervise Commis Chefs, junior cooks and kitchen assistants assigned to the section.

14. Allocate daily duties to junior kitchen staff and monitor their work performance.

15. Maintain cleanliness and hygiene of the assigned workstation, cooking equipment, utensils and storage areas.

16. Ensure proper food storage, temperature monitoring, labelling and stock rotation.

17. Follow food safety procedures and prevent cross-contamination between raw and cooked ingredients.

18. Ensure compliance with Singapore food hygiene and safety requirements.

19. Check the quality and presentation of dishes before they are sent to customers.

20. Coordinate with the Sous Chef and Head Chef regarding kitchen requirements, operational issues and service improvements.

21. Monitor equipment condition and report maintenance or repair requirements.

22. Assist with food inventory checks, ingredient costing and kitchen operational reports.

23. Maintain discipline, teamwork and professional standards within the assigned kitchen section.

24. Perform other culinary and kitchen-related duties assigned by the Head Chef or management.

Job Requirements

• Minimum 5 years of relevant professional culinary experience.

• Strong knowledge of Indian and international cooking techniques.

• Experience managing an independent kitchen section.

• Expertise in food preparation, cooking, seasoning and presentation.

• Knowledge of kitchen inventory, food costing and portion control.

• Ability to supervise and train junior kitchen staff.

• Good understanding of food hygiene, safety and storage procedures.

• Ability to work efficiently under pressure in a high-volume restaurant.

• Strong organisational, communication and teamwork skills.

Salary Package

S$6,800 – S$9,800 per month

Salary will be based on relevant experience, culinary expertise, qualifications and ability to manage the assigned kitchen section.