Chef de Partie

VARDI&CO. PTE. LTD.; Singapore; On-site; SGD 36,000 - 54,000; Full time

Job summary

VARDI&CO. PTE. LTD.

is seeking an experienced culinary professional to lead a kitchen section with hands-on cooking, plating, and quality control. You will work closely with the Head Chef and Sous Chef to maintain high standards during peak service and ensure timely mise en place. The role requires 2+ years of relevant kitchen experience, strong teamwork, and the ability to manage a section in a fast-paced environment.

Qualifications

• Minimum 2 years of culinary experience in a restaurant or professional kitchen.
• Strong hands-on cooking skills and knowledge of food preparation techniques.
• Able to independently manage an assigned kitchen section while supporting the wider kitchen team.
• Good time management, attention to detail and organisational skills.
• Positive working attitude with strong teamwork and communication skills.
• Able to perform effectively in a fast-paced kitchen environment.
• WSQ Food Safety Level 1 certification or willingness to obtain before handling food.
• Able to work rostered shifts, including weekends and public holidays.

Responsibilities

• Perform hands-on food preparation, cooking and plating while managing the assigned kitchen section.
• Ensure consistency in food quality, taste, presentation and portion control according to established standards.
• Prepare and maintain adequate mise en place to ensure smooth and timely kitchen service.
• Monitor stock levels, ensure proper food storage and minimise wastage.
• Maintain cleanliness and comply with food safety, hygiene and workplace safety standards.
• Provide hands-on guidance and support to junior kitchen staff.
• Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations, particularly during peak service periods.

Skills

Hands-on cooking

Food prep techniques

Teamwork & communication

Education

WSQ Food Safety Level 1

Job description

Responsibilities

• Perform hands-on food preparation, cooking and plating while managing the assigned kitchen section.

• Ensure consistency in food quality, taste, presentation and portion control according to established standards.

• Prepare and maintain adequate mise en place to ensure smooth and timely kitchen service.

• Monitor stock levels, ensure proper food storage and minimise wastage.

• Maintain cleanliness and comply with food safety, hygiene and workplace safety standards.

• Provide hands-on guidance and support to junior kitchen staff.

• Work closely with the Head Chef and Sous Chef to ensure smooth kitchen operations, particularly during peak service periods.

Requirements

• Minimum 2 years of relevant culinary experience in a restaurant or professional kitchen.

• Strong hands-on cooking skills and knowledge of food preparation techniques.

• Able to independently manage an assigned kitchen section while supporting the wider kitchen team.

• Good time management, attention to detail and organisational skills.

• Positive working attitude with strong teamwork and communication skills.

• Able to perform effectively in a fast-paced kitchen environment.

• Possess a valid WSQ Food Safety Course Level 1 certification or be willing to obtain the required certification before handling food.

• Able to work rostered shifts, including weekends and public holidays.