Chef De Partie

Gentle Giant Ventures; Singapore; On-site; SGD 42,000 - 54,000; Full time

Benefits offered by this job

Staff meals

Uniform provided

Employee discounts

Training opportunities

Leadership development

Career growth

Team environment

Job summary

Gentle Giant Ventures is seeking a Chef de Partie to take ownership of a designated kitchen section and support the Sous Chef in delivering quality dishes. You will manage mise en place, cooking, plating and uphold hygiene standards during service.

The role requires 2–4 years of kitchen experience and a Food Hygiene Certification, with the ability to work shifts in a café/restaurant environment in Singapore.

Qualifications

• 2–4 years of professional kitchen experience.
• Chef de Partie or section ownership experience preferred.
• Food Hygiene Certification / WSQ Basic Food Hygiene Course required.
• Experience in a cafe, restaurant, or similar F&B environment.

Responsibilities

• Take ownership of your designated kitchen section and prep for service.
• Cook, plate and ensure consistent presentation.
• Maintain high standards of food quality and hygiene.
• Guide junior kitchen team members.
• Collaborate with Sous Chef to ensure smooth service.
• Assist with opening and closing procedures.

Skills

Cooking

Food prep

Teamwork

Leadership

Attention to detail

Organised

Job description

About Us

We're a lifestyle-focused café-bar in Singapore. By day, we serve specialty coffee and reimagined local comfort food; by night, we become a vibrant spot for curated cocktails and casual bites.

We believe in good food, quality ingredients, thoughtful service and creating a welcoming space for our community. As we prepare to open our new outlet in the East, we are looking for passionate and driven individuals to join our growing team and be part of this exciting new chapter.

Role Overview

As a Chef de Partie (CDP), you’ll play an important role in our kitchen team, taking ownership of your designated section and working closely with the Sous Chef to ensure smooth service and consistent food quality.

You’ll be responsible for your section’s preparation, cooking, plating and cleanliness while supporting and guiding junior kitchen team members. This is a hands‑on role suited to someone who is organised, reliable and takes pride in delivering quality food consistently.

Key Responsibilities

Section Management & Cooking

• Take ownership of your designated kitchen section and ensure it is fully prepared and ready for service

• Manage daily mise en place, preparation, cooking and plating for your section

• Execute dishes according to recipes, standards and portion guidelines

• Maintain consistency in food quality, taste and presentation throughout service

• Work closely with the Sous Chef to maintain smooth kitchen flow and service efficiency

• Support other sections and kitchen operations when required

Quality & Kitchen Standards

• Maintain high standards of food quality, portion control and presentation

• Check the quality and freshness of ingredients before use

• Follow proper food handling, hygiene, health and safety standards

• Keep your workstation, equipment and tools clean and organised at all times

• Follow proper stock rotation and help minimise food wastage

Team Collaboration

• Support and guide Commis Chefs and junior kitchen team members

• Share knowledge and assist with training on recipes, preparation and kitchen procedures

• Communicate effectively with the Sous Chef and wider kitchen team during service

• Work closely with the front‑of‑house team to ensure smooth and timely service

• Contribute to a positive and respectful working environment

Kitchen Operations

• Assist with receiving, checking and storing ingredients

• Monitor ingredient usage and stock levels within your section

• Support portion control and food cost management

• Assist with daily kitchen opening and closing procedures

• Maintain kitchen equipment and tools in clean and good working condition

Job Requirements

• 2–4 years of relevant professional kitchen experience, with proven Chef de Partie or section ownership experience preferred

• Experience in a restaurant, café, bistro, all-day dining or similar F&B environment

• Strong cooking and food preparation skills

• Good understanding of kitchen operations, food hygiene and safety

• Able to manage your own section effectively during busy service periods

• Organised, reliable and attentive to detail

• Positive attitude and willingness to learn

• Good team player with effective communication skills

• Comfortable guiding and supporting junior kitchen team members

• Food Hygiene Certification / WSQ Basic Food Hygiene Course required

• Able to work shifts, weekends and public holidays as required

What We Offer

• Competitive salary based on experience

• Staff meals

• Uniform provided

• Employee discounts

• Training and opportunities to develop your culinary skills

• Supportive and collaborative team environment

• Opportunities to develop your leadership skills and grow with an expanding brand

Job Type: Full-time

Benefits:

• Employee discount

• Food provided

Experience:

• Chef: 2 years (Required)

Work Location: In person