Chef de Partie

Frantzén Group; Singapore; On-site; SGD 39,000 - 58,000; Full time

Job summary

Frantzén Group's Astoria in Singapore is seeking an ambitious Chef De Partie to support the Head and Sous Chef in a busy kitchen, delivering high-quality dishes and ensuring proper ordering and receiving procedures.

The role requires at least one year in a similar position; Michelin-star experience is a plus but not essential; you will work closely with senior chefs, supervise juniors, coordinate daily tasks, and uphold hygiene, safety, and cost controls while maintaining guest satisfaction.

Qualifications

• At least 1 year of experience in the same role.
• Michelin star experience is preferred, but not essential.
• Ability to work effectively as part of a team.

Responsibilities

• Take care of daily food preparation and duties assigned to meet the standard and quality of the Restaurant.
• Coordinate daily tasks with the Sous Chef.
• Supervise junior chefs and interns.
• Ensure production, preparation and presentation of food are of the highest quality at all times.
• Maintain guest satisfaction, quality, operating and food costs on an ongoing basis.
• Follow sanitation, receiving, storage and temperature controls and communicate effectively with staff.

Skills

CDP experience

Team collaboration

Michelin experience preferred

Job description

We are looking for an ambitious and talented chef to join our team at Astoria in Singapore.

The successful candidate will

• Have 1 year plus experience in the same role
• Michelin star experience is preferable, but not essential
• Be able to work effectively as part of a team

As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received. Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

The role includes

• Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
• Coordinate daily tasks with the Sous Chef
• Responsible to supervise junior chefs and interns
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Ensure effective communication between staff by maintaining a secure and friendly working environment
• Establishing and maintaining effective inter-departmental working relationships
• Personally responsible for hygiene, safety and correct use of equipment and utensils
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events
• Daily feedback collection and reporting of issues as they arise
• Assess quality control and adhere to hotels service standards