Chef De Partie

MANNA POT CATERING PTE. LTD.; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A catering company in Singapore is seeking a Chef de Partie who will be responsible for managing a kitchen section, ensuring food quality standards, minimizing waste, and supporting bulk food preparation for catering events. The ideal candidate should have a strong background in food safety and hygiene practices, be able to work in a fast-paced environment, and possess excellent teamwork and communication skills. Long hours and weekend work may be required.

Qualifications

• Proven experience as a Chef de Partie or Senior Commis Chef.
• Experience in catering, central kitchen, cruise ship, hotel, or high-volume kitchens preferred.
• Strong understanding of food safety and hygiene practices.
• Ability to work in a fast-paced environment and handle large-volume production.

Responsibilities

• Manage and be fully responsible for an assigned kitchen section.
• Prepare, cook, and present food according to recipes and standards.
• Ensure portion control and minimize food wastage.
• Support bulk food preparation for catering events.

Skills

Teamwork

Food safety knowledge

Communication

Ability to handle large-volume production

Job description

Key Responsibilities

• Manage and be fully responsible for an assigned kitchen section
• Prepare, cook, and present food according to company recipes and quality standards
• Ensure portion control and minimize food wastage
• Support bulk food preparation for catering events and large-scale orders
• Ensure all food preparation complies with SFA and company food hygiene standards
• Maintain cleanliness and proper sanitation of workstations, equipment, and utensils
• Monitor stock levels for the section and assist with inventory control
• Assist in food preparation planning based on event schedules and production needs
• Ensure safe use of kitchen equipment and report any faulty equipment
• Assist Head Chef with operational duties as required
• Perform any other duties assigned by Management

Job Requirements

• Proven experience as a Chef de Partie or Senior Commis Chef
• Experience in catering, central kitchen, cruise ship, hotel, or high-volume kitchens preferred
• Strong understanding of food safety and hygiene practices
• Ability to work in a fast‑paced environment and handle large‑volume production
• Good teamwork and communication skills
• Willingness to work weekends, public holidays, and long hours as required
• Taskoriented.