Chef de Partie

SUNSET METT SING Pte Ltd; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A leading multinational hospitality group in Singapore seeks a Chef de Partie to prepare outstanding food products in a fine dining environment. The ideal candidate will have 3-4 years of kitchen experience and be adept at following health and safety guidelines. This role offers a dynamic environment where teamwork and time management are essential.

Qualifications

• Minimum 3-4 years of kitchen experience, previously worked in a fine dining concept.
• Understands oral and written instructions in English.
• Handles multiple priorities and works under stress.

Responsibilities

• Prepares and ensures outstanding food quality according to recipes.
• Completes assigned prep work in an efficient time frame.
• Supports the Sous Chef in daily operations.

Skills

Food preparation

Time management

Teamwork

Compliance with health guidelines

Job description

Sunset Hospitality Group is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.

SHG operates over 81 venues and with presence in 22 countries with a commitment to deliver authentic & diverse hospitality experiences that bring people together, all around the world.

METT Singapore, a Heritage Icon in the heart of Fort Canning Park.

The hotel blends colonial charm with contemporary soul. Just minutes from Orchard Road, this lifestyle hotel features 84 rooms and suites, 2 pools, and exclusive venues for dining, wellness, and social connection. With every detail designed to inspire meaningful moments, METT Singapore is a destination where simplicity meets refined living.

The Chef de Partie is responsible for preparing all food products in all kitchen sections and making them ready for in-house service or dispatching to delivery.

Your day-to-day responsibilities:

• 2.1 Prepares and ensures outstanding food quality, appearance, and consistency that adhere to restaurant’s recipes and standards
• 2.2 Completes assigned prep work duties in an efficient time frame
• 2.3 Support the Sous Chef in the daily operation and work
• 2.4 Moves prepared food out of the prep area continuously
• 2.5 Works together in a team-oriented environment to produce foods in a timely and orderly manner
• 2.6 Assists in ensuring the accuracy and quality of received food products and other supplies as required for daily operations
• 2.7 Keeps all workstations and equipment as clean as possible at all times. Follows a cleaning schedule for designated equipment and storage areas
• 2.8 Keeps sanitation solutions up to Company codes at all times and ensures that all utensils, plate ware, glassware, storage containers, serving dishes, and equipment are always clean and sanitized
• 2.9 Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations
• 2.10 Collaborates to create new ideas for their sections
• 2.11 Constantly develop skills and knowledge
• 2.12 Performs other duties pertinent to this job as assigned.

Knowledge, Skills, and Experience:

• 4.1 Minimum 3-4 years of kitchen experience, previously worked in a fine dining concept
• 4.2 Understands oral and written instructions in English
• 4.3 Handles multiple priorities and works under stress
• 4.4 Maintains all international standards of health guidelines for food preparation and safety
• 4.5 Passes all required job-related tests
• 4.6 Ability to perform manual labor