Chef De Partie

ESONITY PTE. LTD.; Singapore; On-site; SGD 27,000 - 47,000; Full time

Job summary

ESONITY PTE. LTD. in Singapore is seeking a hands-on cook to prepare and cook menu items under the supervision of the Sous/Head Chef. You will contribute to menu planning, maintain high-quality food preparation, and ensure prompt service in a busy kitchen.

You will manage orders, stock, and wastage, follow standard recipes, uphold hygiene and safety, and support a safe, organized working environment while applying strong cooking knowledge and teamwork.

Qualifications

• Ability to multitask and work efficiently under pressure.
• Skilled in following instructions from senior chefs and applying best cooking practices.
• Customer-focused with good communication and interpersonal skills.
• Effective time management, professional conduct, and respectful team interaction.

Responsibilities

• Prepare and cook menu items as directed by the Sous/Head Chef.
• Contribute to menu planning, incorporating trends and new service concepts.
• Ensure timely, high-quality food preparation and prompt service.
• Manage food orders, stock, and wastage in line with restaurant standards.
• Follow and maintain standard recipes, techniques, and presentation for consistency.
• Enforce controls to reduce waste.
• Maintain hygiene, cleanliness, and safety across all kitchen areas.
• Oversee proper storage of ingredients and equipment.
• Follow all health and safety procedures, and engage in ongoing training and development.
• Promote and support a safe and organised working environment.
• Strong knowledge of cooking methods, ingredients, equipment, and kitchen processes.

Skills

Multitasking

Following instructions

Customer focus

Time management

Communication

Teamwork

Job description

Key Responsibilities:

• Prepare and cook menu items as directed by the Sous/Head Chef.
• Contribute to menu planning, incorporating trends and new service concepts.
• Ensure timely, high-quality food preparation and prompt service.
• Manage food orders, stock, and wastage in line with restaurant standards.
• Follow and maintain standard recipes, techniques, and presentation for consistency.
• Enforce controls to reduce waste.
• Maintain hygiene, cleanliness, and safety across all kitchen areas.
• Oversee proper storage of ingredients and equipment.
• Follow all health and safety procedures, and engage in ongoing training and development.
• Promote and support a safe and organised working environment.
• Strong knowledge of cooking methods, ingredients, equipment, and kitchen processes.

Requirements:

• Ability to multitask, work efficiently under pressure, and maintain high-quality output.
• Skilled in following instructions from senior chefs and applying best cooking practices.
• Customer-focused with good communication and interpersonal skills.
• Effective time management, professional conduct, and respectful team interaction.