Chef de Partie

SG Hotels Pte Ltd; Singapore; On-site; SGD 36,000 - 51,000; Full time

Job summary

The Duxton Reserve Singapore is seeking a Chef de Partie to take ownership of daily kitchen operations and deliver high‑quality dishes that reflect the hotel’s standards.

You'll work closely with the Sous Chef to uphold hygiene, food safety, and efficient kitchen operations while mentoring junior team members and ensuring guest satisfaction. Shift work including weekends and public holidays is required.

Qualifications

• Minimum 2–3 years of relevant experience in a professional kitchen, preferably in a hotel.
• At least 1 year as a Chef de Partie or in a similar role.
• Strong knowledge of culinary techniques, food preparation, kitchen operations, and section management.
• Able to work shift work including weekends and public holidays.

Responsibilities

• Preparation and presentation of high-quality dishes
• Ensure consistency, efficiency, and adherence to hotel standards
• Work closely with the Sous Chef to uphold hygiene and food safety standards
• Supervise and mentor junior team members
• Maintain high standards of quality and efficiency
• Maintain high standards of cleanliness and food hygiene

Skills

Culinary techniques

Teamwork & communication

Mentoring juniors

Time management

Job description

About the role

Join the team at The Duxton Reserve Singapore as a Chef de Partie, where you'll take ownership and play a vital role in delivering exceptional culinary experiences for our guests. In this position, you'll be part of the preparation and presentation of high-quality dishes, ensuring consistency, efficiency, and that every plate reflects the standards of the hotel. You'll work closely with the Sous Chef to uphold the highest standards of hygiene, food safety, and kitchen operations.

Key responsibilities

• Preparation and presentation of high-quality dishes
• Ensure consistency, efficiency, and adherence to hotel standards
• Work closely with the Sous Chef to uphold hygiene and food safety standards
• Supervise and mentor junior team members
• Maintain high standards of quality and efficiency
• Maintain high standards of cleanliness and food hygiene

About you

• Able to work shift work including weekends and public holidays
• Minimum 2–3 years of relevant experience in a professional kitchen, preferably in a hotel environment
• At least 1 year as a Chef de Partie or in a similar role
• Strong knowledge of culinary techniques, food preparation, kitchen operations, and section management
• Proven ability to supervise and mentor junior team members while maintaining high standards of quality and efficiency
• Strong teamwork, communication, organisational, and time management skills