CHEF DE PARTIE

SPICE CROWN PTE. LTD.; Singapore; On-site; SGD 39,000 - 58,000; Full time

Benefits offered by this job

Competitive salary

Career development

Training opportunities

Team-oriented culture

Job summary

SPICE CROWN PTE. LTD. is seeking a Chef de Partie to manage an assigned kitchen section, prepare and cook dishes to required standards, and ensure consistent quality, hygiene, and efficiency in operations.

The role emphasizes supervising junior cooks, coordinating with other sections, and upholding strict food safety and hygiene standards in a fast-paced environment. Competitive salary and benefits are offered.

Qualifications

• Minimum 3 years of professional kitchen experience.
• Good knowledge of food preparation, cooking techniques, and kitchen operations.
• Strong organizational and time-management skills.

Responsibilities

• Kitchen Section Management: Manage and oversee the day-to-day operations of the assigned kitchen section.
• Food Preparation & Production: Prepare ingredients and mise en place; cook and present dishes according to recipes and standards.
• Team Coordination: Assist in supervising Commis Chefs and other kitchen staff; provide guidance to junior staff.
• Hygiene & Safety: Maintain high standards of kitchen cleanliness and food safety; monitor equipment and reduce waste.

Job description

Job Overview

The Chef de Partie is responsible for managing an assigned section of the kitchen, preparing and cooking food to the required standards, and ensuring consistent quality, hygiene, and efficiency in kitchen operations.

Key Responsibilities

Kitchen Section Management

• Manage and oversee the day-to-day operations of the assigned kitchen section.
• Prepare and cook food according to recipes, menus, and established standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Coordinate with other kitchen sections to ensure smooth food production and service.

Food Preparation & Production

• Prepare ingredients and mise en place required for daily kitchen operations.
• Cook and present dishes according to established recipes and standards.
• Monitor food preparation and cooking processes to maintain quality and consistency.
• Ensure proper storage, handling, and rotation of food ingredients.

Team Coordination

• Assist in supervising and guiding Commis Chefs and other kitchen staff within the assigned section.
• Support the Sous Chef and Head Chef in maintaining efficient kitchen operations.
• Provide guidance and training to junior kitchen staff where required.
• Maintain teamwork, discipline, and professionalism within the kitchen.

Hygiene & Safety

• Maintain high standards of kitchen cleanliness, food hygiene, and personal hygiene.
• Ensure compliance with food safety and workplace health and safety requirements.
• Monitor kitchen equipment and report any faults or safety concerns promptly.
• Minimize food wastage and ensure responsible use of ingredients and resources.

Requirements

• Minimum 3 years of professional kitchen experience.
• Previous experience as a Chef de Partie or in a similar kitchen role preferred.
• Good knowledge of food preparation, cooking techniques, and kitchen operations.
• Strong organizational and time-management skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Good communication and teamwork skills.

Why Join Us?

• Be part of a dynamic and growing hospitality organization.
• Work alongside an experienced and professional culinary team.
• Competitive salary and attractive benefits package.
• Opportunities for career growth and professional development.
• Positive, supportive, and team-oriented work environment.
• Ongoing training and skill enhancement opportunities.
• Recognition and rewards for outstanding performance.
• Opportunity to contribute to delivering high-quality food and exceptional guest experiences.