Chef de Partie

PULSII PTE. LTD.; Singapore; On-site; SGD 60,000 - 100,000; Full time

Benefits offered by this job

Staff meals provided

5 days work week

Career growth opportunities

Collaborative work environment

Job summary

PULSII PTE. LTD. in Singapore is seeking an experienced chef to support our Head Chef in delivering refined dishes, blending French and Japanese techniques, with emphasis on presentation, taste and hygiene.

You will lead kitchen operations, mentor junior staff, manage inventory, and collaborate with management on menu development and cost control. This is a full-time on-site role offering a competitive salary, staff meals, and clear opportunities for career growth in a fine-dining setting.

Qualifications

• Minimum 2-3 years in a fine dining full-service kitchen with a similar role.
• Food Safety and Hygiene certification is required.
• Restaurant operation experience is preferred.
• Team player with collaborative mindset.

Responsibilities

• Prepare and cook a variety of dishes according to menu specifications, blending French and Japanese techniques.
• Monitor and maintain inventory, ensuring freshness and minimizing waste.
• Adhere to food safety and hygiene standards for handling, storage, and sanitation.
• Mentor and train junior kitchen staff to uphold excellence.
• Collaborate with management to improve kitchen operations, menu development, cost control, and efficiency.
• Engage in skill enhancing opportunities and take on additional tasks to support restaurant operations.

Skills

Team player

Mentor juniors

Education

Food Safety & Hygiene certification

Job description

Overall Job Scope:

You will play a crucial role in ensuring the high quality and consistency of our dishes. You will support our Head Chef in executing our menu with precision and creativity while maintaining impeccable standards of food presentation, taste, and hygiene.

Responsibilities:

• Prepare and cook a variety of dishes according to menu specifications, skillfully blending French and Japanese cooking techniques.
• Monitor and maintain inventory levels, ensuring freshness and minimizing waste.
• Adhere to all food safety and hygiene standards, following proper procedures for food handling, storage, and sanitation.
• Mentor and train junior kitchen staff, fostering a culture of excellence and continuous improvement.
• Collaborate with the management team to continuously improve kitchen operations, contributing ideas for menu development, cost control, process optimization and overall kitchen efficiency.
• Engaging in skill enhancing opportunities and taking on additional tasks that contribute to restaurant operation.

Requirements:

• Minimum 2-3 years in a fine dining full-service kitchen with a similar role
• Food Safety and Hygiene certification
• Restaurant Operation
• Team player

Benefits:

• 5 days’ work week.
• Competitive salary and benefits based on experience.
• Opportunities for career growth and advancement.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.