Chef de Partie

TOURLIFE CONSULTANTS PRIVATE LIMITED; Singapore; On-site; SGD 36,000 - 60,000; Full time

Job summary

TOURLIFE CONSULTANTS PRIVATE LIMITED's client is a fine-dining fusion restaurant in Singapore seeking a Chef de Partie to join the culinary team and uphold high standards of food quality and presentation.

Responsibilities include managing daily food preparation in your section, cooking Italian and French dishes, ensuring consistency, stock rotation, hygiene, and coordinating with the Sous Chef in a fast-paced environment with rotating shifts and weekends.

Qualifications

• Approximately 2–3 years of relevant experience in Italian or French cuisine.

Responsibilities

• Manage daily food preparation and cooking duties within the assigned kitchen section.
• Prepare and cook authentic Italian/French dishes according to established recipes and standards.
• Ensure consistency in food quality, taste, portioning, and presentation.
• Coordinate with the Sous Chef and other kitchen team members to ensure smooth kitchen operations.
• Maintain proper food storage, stock rotation, and ingredient preparation.
• Ensure compliance with food hygiene and safety regulations.
• Maintain kitchen cleanliness, organization, and equipment standards.

Skills

Italian cuisine

French cuisine

Team player

Communication skills

Organizational skills

Independent worker

Fast-paced environment

Weekend shifts

Job description

About the Employer

Our client is a fine-dining fusion restaurant in Singapore, offering guests a unique dining experience through a creative blend of Japanese, French, and Italian culinary influences. The restaurant focuses on delivering high-quality dishes with refined presentation and exceptional service standards.

They are currently seeking a motivated Chef de Partie to join their dynamic culinary team and contribute to delivering consistently high standards of food quality and presentation.

Key Responsibilities

• Manage daily food preparation and cooking duties within the assigned kitchen section

• Prepare and cook authentic Italian/French dishes according to established recipes and standards

• Ensure consistency in food quality, taste, portioning, and presentation

• Coordinate with the Sous Chef and other kitchen team members to ensure smooth kitchen operations

• Maintain proper food storage, stock rotation, and ingredient preparation

• Ensure compliance with food hygiene and safety regulations

• Maintain kitchen cleanliness, organization, and equipment standards
  

Requirements

• Approximately 2–3 years of relevant experience in Italian or French cuisine

• Previous experience in a hotel or upscale restaurant environment is an advantage

• Ability to work independently and take ownership of an assigned kitchen section

• Team player with good communication and organizational skills

• Ability to work efficiently in a fast-paced kitchen environment

• Willingness to work rotating shifts, including weekends and public holidays