Chef de Partie

Frantzén Group; Singapore; On-site; SGD 30,000 - 40,000; Full time

Job summary

A prestigious restaurant in Singapore seeks a talented Chef De Partie to join their team. The successful candidate will be responsible for daily food preparation, supervising junior chefs, and ensuring high food quality and guest satisfaction. Experience in a Michelin-starred establishment is preferred but not essential.

Qualifications

• 1+ year experience as a Chef De Partie.
• Preferably Michelin star experience.
• Ability to maintain high cooking standards.

Responsibilities

• Support Head and Sous Chef in a busy kitchen.
• Supervise junior chefs and interns.
• Ensure highest food quality and guest satisfaction.
• Maintain hygiene, safety, and proper use of equipment.

Skills

Teamwork

Hygiene standards

Food preparation

Quality control

Job description

We are looking for an ambitious and talented chef to join our team at Astoriain 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