Chef de Partie

IKI CONCEPTS PTE. LTD.; Singapore; On-site; SGD 31,000 - 40,000; Full time

Benefits offered by this job

Meals provided

Job summary

Nozomi is a modern Japanese dining concept seeking a committed Chef de Partie to join our culinary team in Singapore. You will support the Executive and Sous Chefs to deliver refined dishes with meticulous presentation.

Responsibilities include seafood preparation, in-kitchen and over-the-counter service, and helping with new menu development. Fresh graduates are welcome; 5-day week; shifts 10:30am–9:30/10:00pm; meals provided.

Qualifications

• 1+ year of professional kitchen experience preferred.
• Education in culinary arts or equivalent required.
• Strong communication and teamwork abilities.

Responsibilities

• Support the Executive and Sous Chefs in daily kitchen operations.
• Prepare and plate dishes to high standard with attention to detail.
• Handle and prepare raw fish and seafood for mise en place.
• Participate in over-the-counter service and guest interaction.
• Contribute to new menu development and recipe testing.
• Maintain clean, organized work station meeting hygiene standards.
• Assist with cost control and waste minimization.
• Support events and restaurant initiatives as needed.
• Carry out additional tasks assigned by Head Chef.

Skills

Communication

Teamwork

Organization

Professionalism

Education

GCE N/O Level

Nitec / Higher Nitec in Culinary Skills

Diploma in Culinary Arts

Tools

MS Word

Excel

Job description

Nozomi is a modern Japanese dining concept rooted in the principles of kaiseki-where quality, seasonality, and thoughtful presentation come together in every dish. We're known for our refined yet approachable menu featuring bentos, donburi, sushi, sashimi, and seasonal specials. With outlets at Millenia Walk and The Star Vista, Nozomi offers a calm, curated dining experience grounded in tradition and elevated by care. Our team is built on a foundation of respect, sincerity, and attention to detail-values we carry through in both our food and service.

We are looking for a committed Chef de Partie to join our culinary team and contribute to a dining experience that is refined, grounded, and quietly memorable.

Key Responsibilities

• Support the Executive Chef and Sous Chef in the smooth, daily operations of the kitchen.
• Prepare and execute dishes to the highest standard, with attention to detail and consistency.
• Handle and prepare a variety of raw fish and seafood as part of daily mise en place.
• Participate in over-the-counter service: present dishes, interact with guests, and support the hospitality team with beverage refills (water, tea, sake).
• Contribute to new menu development and recipe testing alongside the culinary team.
• Maintain a clean, well-organized work area in full compliance with food hygiene and safety standards.
• Assist with cost control by managing ingredients responsibly and minimizing waste.
• Support the team in events, activations, and other restaurant initiatives.
• Carry out additional tasks as assigned by the Head Chef to ensure smooth kitchen performance.

Locations:

• The Star Vista (next to Buona Vista MRT)
  Full-time Breaks: 2 hours (Weekdays), 1.5 hours (Sat/Sun/PH)
• Millenia Walk (above Promenade MRT)
  Full-time Breaks: 1.5 hours (All days)

The Offer:

• Salary: $2,780 - $3,580/month + Approved OT
• Job Types: Full-time, Permanent, Fresh graduates welcome
• Schedule: 5-day work week, Day shifts between 10:30am - 9:30/10:00pm
• Meals provided
• Team-first, respectful, and growth-oriented environment

Job Preferences

Education:

• GCE 'N' / 'O' Level, or
• Nitec / Higher Nitec in Culinary Skills, or
• Diploma in Culinary Arts

Experience:

• At least 1 year of professional kitchen experience preferred

Skills & Attributes:

• Ability to work both independently and collaboratively in a team environment
• Strong communication skills
• Good organizational and planning abilities.
• Well-groomed, professional, and respectful in demeanor.
• Adaptable, responsible, and committed to improvement.

Technical Skills:

• Basic knowledge of food safety and hygiene protocols.
• Competency in using MS Word and Excel for basic kitchen documentation.