CHEF DE PARTIE

Tea bench; Singapore; On-site; SGD 36,000 - 60,000; Full time

Benefits offered by this job

Competitive salary

Training & development

Career growth opportunities

Positive team environment

Ongoing training and skill enhancement

Job summary

Tea bench in Singapore is seeking a Chef de Partie to manage a kitchen section, prepare and cook dishes to high standards, and maintain hygiene and efficiency in operations.

You will lead a small team, ensure consistency in taste and presentation, and collaborate with other sections to deliver exceptional guest experiences. A strong, organized individual with 3+ years of kitchen experience is required.

Qualifications

• Minimum 3 years of professional kitchen experience.
• Strong knowledge of food preparation, cooking techniques and kitchen operations.
• Good communication and teamwork skills.
• Excellent organizational and time-management abilities.
• Ability to work effectively under pressure in a fast-paced kitchen.

Responsibilities

• Oversee day-to-day operations of the assigned kitchen section.
• Prepare and cook dishes according to recipes, menus and standards.
• Ensure consistency in quality, taste, presentation and portions.
• Coordinate with other kitchen sections for smooth production and service.
• Prepare mise en place for daily operations.
• Monitor cooking processes to maintain quality and consistency.
• Ensure proper storage, handling and rotation of ingredients.
• Supervise and guide Commis Chefs and other staff.
• Support Sous Chef and Head Chef in efficient operations.
• Provide guidance and training to junior kitchen staff.
• Maintain hygiene, safety and teamwork standards.
• Monitor equipment and report faults or safety concerns.

Skills

Kitchen operations

Time management

Teamwork

Under pressure

Food preparation

Communication

Quality control

Job description

Job Overview

The Chef de Partie is responsible for managing an assigned section of the kitchen, preparing and cooking food to the required standards, and ensuring consistent quality, hygiene, and efficiency in kitchen operations.

Key Responsibilities

Kitchen Section Management

• Manage and oversee the day-to-day operations of the assigned kitchen section.
• Prepare and cook food according to recipes, menus, and established standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Coordinate with other kitchen sections to ensure smooth food production and service.

Food Preparation & Production

• Prepare ingredients and mise en place required for daily kitchen operations.
• Cook and present dishes according to established recipes and standards.
• Monitor food preparation and cooking processes to maintain quality and consistency.
• Ensure proper storage, handling, and rotation of food ingredients.

Team Coordination

• Assist in supervising and guiding Commis Chefs and other kitchen staff within the assigned section.
• Support the Sous Chef and Head Chef in maintaining efficient kitchen operations.
• Provide guidance and training to junior kitchen staff where required.
• Maintain teamwork, discipline, and professionalism within the kitchen.

Hygiene & Safety

• Maintain high standards of kitchen cleanliness, food hygiene, and personal hygiene.
• Ensure compliance with food safety and workplace health and safety requirements.
• Monitor kitchen equipment and report any faults or safety concerns promptly.
• Minimize food wastage and ensure responsible use of ingredients and resources.

Requirements

• Minimum 3 years of professional kitchen experience.
• Previous experience as a Chef de Partie or in a similar kitchen role preferred.
• Good knowledge of food preparation, cooking techniques, and kitchen operations.
• Strong organizational and time-management skills.
• Ability to work effectively under pressure in a fast-paced kitchen environment.
• Good communication and teamwork skills.

Why Join Us?

• Be part of a dynamic and growing hospitality organization.
• Work alongside an experienced and professional culinary team.
• Competitive salary and attractive benefits package.
• Opportunities for career growth and professional development.
• Positive, supportive, and team-oriented work environment.
• Ongoing training and skill enhancement opportunities.
• Recognition and rewards for outstanding performance.
• Opportunity to contribute to delivering high-quality food and exceptional guest experiences.