Chef De Partie

Ushidoki Wagyu Kaiseki; Singapore; On-site; SGD 40,000 - 54,000; Full time

Job summary

Ushidoki Wagyu Kaiseki in Singapore is seeking a Chef De Partie to lead a designated kitchen section, ensuring every dish meets the restaurant’s exacting standards and presentation. You’ll supervise junior staff, maintain mise en place, and coordinate with peers to delivery consistent service.

Daily tasks include preparing ingredients, cooking, plating, and monitoring portion control while upholding food safety and hygiene.

Qualifications

• Strong foundation in culinary techniques, especially in Japanese or fine-dining cuisine.
• Ability to manage a specific kitchen section independently, including preparation, cooking, and plating.
• Knowledge of food safety, hygiene practices, and kitchen sanitation, with commitment to regulatory compliance.
• Effective communication and teamwork skills, with the ability to guide junior staff and coordinate with colleagues.
• Attention to detail, strong time management, and the ability to perform under pressure during peak service hours.
• Willingness to work flexible hours, including evenings, weekends, and holidays.
• Formal culinary education or relevant professional training is preferred; experience with wagyu or kaiseki-style cuisine is an advantage.

Responsibilities

• Manage a designated kitchen section, including preparation, cooking, and plating to meet quality standards.
• Supervise junior kitchen staff within the assigned section and coordinate with other chefs to ensure smooth service.
• Adhere to food safety and hygiene regulations and maintain mise en place.
• Contribute to menu execution and stock management, supporting continuous culinary improvements.

Skills

Culinary techniques

Section management

Food safety

Communication

Attention to detail

Flexibility

Education

Formal culinary education

Job description

Company Description

Ushidoki Wagyu Kaiseki is a specialty restaurant company based at 57 Tras Street, #01-01, Singapore 078996. The restaurant focuses on delivering high-quality Japanese kaiseki dining with a particular emphasis on premium wagyu beef. Team members work in an intimate, detail-oriented environment where craftsmanship and consistency are highly valued. Joining Ushidoki Wagyu Kaiseki offers the opportunity to contribute to a refined culinary experience and grow within a professional, guest-focused setting.

Role Description

The Chef De Partie is a full-time, on-site position based in Singapore, responsible for managing a designated section of the kitchen and ensuring all dishes meet the restaurant’s quality standards. Daily tasks include preparing ingredients, cooking and plating menu items, maintaining mise en place, and monitoring food quality and portion control. The role involves supervising junior kitchen staff within the assigned section, coordinating with other chefs to ensure smooth service, and adhering to food safety and hygiene regulations. The Chef De Partie also supports menu execution, assists with stock management, and contributes to continuous improvement of kitchen operations and culinary techniques.

Qualifications

• Strong foundation in culinary techniques, especially in Japanese or fine-dining cuisine, with experience as a Chef De Partie or Demi Chef in a professional kitchen.
• Ability to manage a specific kitchen section independently, including preparation, cooking, and plating, while maintaining consistency and high standards.
• Knowledge of food safety, hygiene practices, and kitchen sanitation, with commitment to regulatory compliance and safe work procedures.
• Effective communication and teamwork skills, with the ability to guide junior staff, coordinate with colleagues, and support a collaborative kitchen environment.
• Attention to detail, strong time management, and the ability to perform under pressure during peak service hours.
• Willingness to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.
• Formal culinary education or relevant professional training is preferred; experience with wagyu or kaiseki-style cuisine is an advantage.